阅读说明：本技术 一种植物蛋白牛肉浆及其制作方法 (Vegetable protein beef paste and preparation method thereof ) 是由 李健 李学杰 陈穗文 吴雁姿 于 2021-03-05 设计创作，主要内容包括：本发明提供了一种植物蛋白牛肉浆及其制作方法,制作植物蛋白牛肉浆的原料包括牛肉风味物质、植物蛋白、植物油、食用粘合剂、TG酶、铁剂和水；牛肉风味物质由半胱氨酸,甘氨酸,丙氨酸,丝氨酸,蛋氨酸,木糖,核糖,I+G,植物水解蛋白,酵母抽提物和硫胺素组成。本发明所述植物蛋白牛肉浆在成型后制成植物蛋白牛肉代餐品在烹饪过程中,原料相互之间发生复杂的反应,产生逼真的牛肉味,可以改善添加香精带来的香味失真问题,且有与动物肉类似的口感。(The invention provides a vegetable protein beef paste and a preparation method thereof, wherein the raw materials for preparing the vegetable protein beef paste comprise beef flavor substances, vegetable protein, vegetable oil, edible adhesive, TG enzyme, ferralia and water; the beef flavor substance comprises cysteine, glycine, alanine, serine, methionine, xylose, ribose, I + G, plant protein hydrolysate, yeast extract and thiamine. In the cooking process of the vegetable protein beef meal replacement product prepared by molding the vegetable protein beef paste, raw materials are subjected to complex reaction to generate vivid beef flavor, the problem of flavor distortion caused by adding essence can be solved, and the vegetable protein beef paste has a taste similar to that of animal meat.)

1. The vegetable protein beef paste is characterized in that raw materials for preparing the vegetable protein beef paste comprise beef flavor substances, vegetable proteins, vegetable oil, edible adhesives, TG enzyme, ferralia and water; the beef flavor substance comprises cysteine, glycine, alanine, serine, methionine, xylose, ribose, I + G, plant protein hydrolysate, yeast extract and thiamine; the beef flavor substance comprises the following raw materials in parts by weight: cysteine: 1.25 to 1.55; 0.45-0.80% of glycine; alanine 0.45-0.80; serine 0.45-0.80; 0.40-0.80 of methionine; 0.80-1.20 of xylose; ribose 0.80-1.20; i + G0.40-0.80; 1.20-2.00 parts of plant hydrolyzed protein; yeast extract 0.40-0.80; thiamine 0.10-0.30.

2. The vegetable protein beef paste according to claim 1, wherein the ferralia is any one or a mixture of ferrous sulfate, ferrous carbonate, ferric pyrophosphate, ferrous lactate, ferrous gluconate, ferrous succinate, ferrous fumarate, ferrous glycinate, ferrous citrate, ferric ammonium citrate, ferric citrate, NaFeEDTA.

3. The vegetable protein beef paste according to claim 1, wherein the vegetable oil comprises a vegetable oil that is solid at normal temperature and a vegetable oil that is liquid at normal temperature, and the normal temperature is 20-25 ℃.

4. The vegetable protein beef paste according to claim 2, wherein the vegetable oil that is solid at room temperature is solid coconut oil, and the vegetable oil that is liquid at room temperature is any one of sunflower seed oil, palm oil and coconut oil.

5. The vegetable protein beef paste according to claim 1, wherein the vegetable protein is composed of tissue protein and stringy protein, and the weight part ratio of the tissue protein to the stringy protein is 15-25: 80.

6. the vegetable protein beef paste of claim 1, wherein the edible adhesive is an edible grade gum and/or starch.

7. A preparation method of vegetable protein beef slurry comprises the following steps of preparing raw materials of the vegetable protein beef slurry, wherein the raw materials comprise beef flavor substances, vegetable proteins, vegetable oil, edible adhesives, TG enzyme and ferralia; the beef flavor substances comprise cysteine, glycine, alanine, serine, methionine, xylose, ribose, I + G, plant protein hydrolysate, yeast extract and thiamine; the beef flavor substance comprises the following raw materials in parts by weight: cysteine: 1.25 to 1.55; 0.45-0.80% of glycine; alanine 0.45-0.80; serine 0.45-0.80; 0.40-0.80 of methionine; 0.80-1.20 of xylose; ribose 0.80-1.20; i + G0.40-0.80; 1.20-2.00 parts of plant hydrolyzed protein; yeast extract 0.40-0.80; 0.10-0.30 of thiamine, wherein the vegetable oil comprises vegetable oil which is solid at normal temperature and vegetable oil which is liquid at normal temperature, and the preparation method is characterized by comprising the following steps:

step 1, weighing vegetable protein;

step 2, preparing a solution: dissolving beef flavor substances in water to prepare a solution;

step 3, protein soaking: soaking the protein weighed in the step 1 in the solution prepared in the step 2 at 0-4 ℃, and uniformly stirring to obtain flavored protein particles;

step 4, preparing adhesive slurry: adding edible adhesive and vegetable oil which is liquid at normal temperature into water, and stirring to obtain adhesive slurry; wherein the weight portion ratio of the edible adhesive to the vegetable oil and water which are liquid at normal temperature is 1: 3-6: 8-12;

step 5, adding ingredients: adding the adhesive pulp obtained in the step (4), TG enzyme, an iron agent and vegetable oil which is solid at normal temperature into the protein particles obtained in the step (3), and uniformly stirring and mixing to obtain vegetable beef protein pulp; wherein the weight parts of the adhesive pulp, the TG enzyme, the ferralia, the vegetable oil which is solid at normal temperature and the protein particles are 27-30: 1: 0.007-0.014: 5-7: 100.

8. the method for making the vegetable protein beef paste according to claim 7, wherein the content of beef flavor substances in the solution prepared in the step 2 is 5% -13%.

9. The method for preparing the vegetable protein beef paste according to claim 7, wherein the mass ratio of the solution prepared in the step 3 to the protein is 5-7: 4, and ultrasonic treatment or vacuum treatment is performed in the soaking process.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to vegetable protein beef paste and a preparation method thereof.

Background

The vegetable protein meat is a pure vegetable food prepared by taking vegetable proteins such as soybean protein, pea protein, wheat protein and the like as main raw materials and blending the raw materials through the working procedures of pretreatment, seasoning, bonding, forming and the like. The product has the flavor and taste similar to meat, contains rich essential amino acids, and does not contain cholesterol, so that the market demand is increasing.

The soybean is one of the most main raw materials for preparing the vegetable meat at present, and the soybean contains certain beany flavor due to the oxidation of unsaturated fatty acid, so that the application of the soybean in the development process of vegetable protein beef is limited; in addition, the real raw beef has a fishy smell, and the characteristic flavor of the beef is generated by Maillard reaction, fatty acid oxidation, thiamine degradation and other reactions in the heating process. The common method in the market is to add synthetic meat flavor to cover the beany flavor and endow the vegetable protein beef with the characteristic flavor, but the flavor is too fragrant, the flavor is gradually degraded in the cooking process, and the flavor is reduced.

Therefore, how to obtain plant protein meat which has more vivid flavor and mouthfeel and is beneficial to body health is a problem to be solved at present. The vegetable protein meat has different requirements on shape and texture according to different requirements. Therefore, the method for preparing the unshaped vegetable protein meat pulp has higher flexibility, is convenient for later-stage processing and has certain market demand.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide the vegetable protein beef paste and the preparation method thereof, the vegetable protein beef paste is a semi-finished product of shaped vegetable protein meat, can be sold separately, is in a wet pulp state at normal temperature, is convenient to process into protein meat with different shapes, hardness and texture at any time and any place, and can improve the problems of heavy bean fishy smell and distorted flavor of the existing bean protein meat after shaping and heating, thereby obtaining the vegetable protein beef with more realistic taste and mouthfeel.

The purpose of the invention is realized by the following technical scheme:

a vegetable protein beef paste is prepared from beef flavor substances, vegetable protein, vegetable oil, edible adhesive, TG enzyme, ferralia and water; the beef flavor substances comprise cysteine, glycine, alanine, serine, methionine, xylose, ribose, I + G, plant protein hydrolysate, yeast extract and thiamine; the beef flavor substance comprises the following raw materials in parts by weight: cysteine: 1.25 to 1.55; 0.45-0.80% of glycine; alanine 0.45-0.80; serine 0.45-0.80; 0.40-0.80 of methionine; 0.80-1.20 of xylose; ribose 0.80-1.20; i + G0.40-0.80; 1.20-2.00 parts of plant hydrolyzed protein; yeast extract 0.40-0.80; thiamine 0.10-0.30.

Preferably, the iron agent is any one or a mixture of more of ferrous sulfate, ferrous carbonate, ferric pyrophosphate, ferrous lactate, ferrous gluconate, ferrous succinate, ferrous fumarate, ferrous glycinate, ferrous citrate, ferric ammonium citrate, ferric citrate and NaFeEDTA.

Further optimization, the vegetable oil comprises vegetable oil which is solid at normal temperature and vegetable oil which is liquid at normal temperature, and the normal temperature is 20-25 ℃.

Further, the vegetable oil which is solid at normal temperature is solid coconut oil, and the vegetable oil which is liquid at normal temperature is any one of sunflower seed oil, palm oil and coconut oil (the three kinds of oil are light in taste and do not bring other taste to the vegetable beef).

Further, the vegetable protein consists of tissue protein and wiredrawing protein, and the weight part ratio of the tissue protein to the wiredrawing protein is 15-25: 80.

further, the edible adhesive can be edible-grade colloid and/or starch, and the edible-grade colloid is any one or a mixture of more of gelatin, xanthan gum, carrageenan and konjac gum.

Further, the edible adhesive is a mixture of food-grade colloid and modified starch.

Further, the vegetable protein may be soy protein, pea protein, or the like.

A preparation method of vegetable protein beef paste comprises the following steps:

step 1, weighing vegetable protein;

step 2, preparing a solution: dissolving beef flavor substances in water to prepare a solution;

step 3, protein soaking: soaking the protein weighed in the step 1 in the solution prepared in the step 2 at 0-4 ℃, and uniformly stirring to obtain flavored protein particles;

step 4, preparing adhesive slurry: adding edible adhesive and vegetable oil which is liquid at normal temperature into water, and stirring to obtain adhesive slurry; wherein the weight portion ratio of the edible adhesive to the vegetable oil and water which are liquid at normal temperature is 1: 3-6: 8-12;

step 5, adding ingredients: adding the adhesive pulp obtained in the step (4), TG enzyme, ferralia and vegetable oil which is solid at normal temperature into the protein granules obtained in the step (3), and uniformly stirring and mixing to obtain vegetable beef protein granules; wherein the weight parts of the adhesive pulp, the TG enzyme, the ferralia, the vegetable oil which is solid at normal temperature and the protein particles are 27-30: 1: 0.007-0.014: 5-7: 100.

further, the content of beef flavor substances in the solution prepared in the step 2 is 5-13%.

Further, the mass ratio of the solution prepared in the step 3 to the protein is 5-7: 4, and ultrasonic treatment or vacuum pumping treatment is carried out in the soaking process.

The vegetable protein beef paste can be manually pressed and molded at normal temperature or placed in a mold to be molded to obtain a vegetable protein raw beef product, and can also be directly cooked and shaped in the cooking process.

The water content, the content of edible adhesive, the types of vegetable protein and the like in the vegetable protein beef paste can be adjusted according to the needs, so as to obtain the vegetable protein beef products with different textures and hardness.

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

1) according to the vegetable protein beef paste, the beef flavor substances are added, complex reaction is carried out between the vegetable protein beef paste and the beef flavor substances in the cooking process of the vegetable protein beef paste, vivid beef flavor is generated, the problem of flavor distortion caused by adding essence can be solved, and particularly, complex Maillard reaction is carried out between amino acid and reducing sugar to generate certain nitrogen, oxygen and sulfur heterocyclic compounds and certain sulfhydryl compounds related to the beef flavor; vegetable oil and beef flavor substances react to generate flavor compounds similar to animal fat oxidation, including acids, hydrocarbons, alcohols, esters, sulfur-containing compounds, heterocyclic compounds and the like; thermal degradation of thiamine can produce thiol compounds that correlate with cooked beef flavor; the addition of the iron agent can simulate the fishy smell of the beef, so that the taste of the vegetable beef is closer to that of real beef, and ferrous fumarate is preferred.

2) The vegetable protein beef paste prepared by the method of the invention can generate the taste and the flavor similar to the real cooked beef after shaping and heating.

Drawings

FIG. 1 is a photograph of vegetable protein beef slurry of example 1;

FIG. 2 is a total ion flow diagram of the slurry prepared in example 1 after baking for sizing;

FIG. 3 is a total ion flow diagram of the slurry prepared in example 2 after baking for sizing;

FIG. 4 is a total ion flow diagram of the slurry prepared in example 3 after baking for sizing;

FIG. 5 is a total ion flow diagram of the slurry prepared in example 4 after baking for sizing;

FIG. 6 is a total ion flow diagram of the slurry prepared in example 5 after baking for sizing;

FIG. 7 is a total ion flow diagram of the slurry prepared in comparative example 1 after the slurry is shaped and baked;

FIG. 8 is a total ion flow diagram after sizing and baking of the pulp prepared in comparative example 2;

FIG. 9 is a total ion flow diagram after sizing and baking of the pulp prepared in comparative example 3;

FIG. 10 is a total ion flow diagram after sizing and baking of the pulp prepared in comparative example 4;

FIG. 11 is a total ion flow diagram after the sizing and baking of the pulp prepared in comparative example 5;

fig. 12 is a total ion flow diagram of the slurry prepared in comparative example 6 after the sizing and baking.

Detailed Description

The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.

Example 1

The embodiment provides vegetable protein beef paste, and the preparation method comprises the following steps:

step 1, weighing a certain proportion of textured soybean protein and textured soybean protein, wherein the weight ratio of the textured soybean protein to the textured soybean protein is 8: 2;

step 2, dissolving the beef flavor substances in water to prepare a solution;

firstly, preparing a solution containing 1.00 percent of xylose, 1.00 percent of ribose, 1.40 percent of cysteine, 0.60 percent of glycine, 0.60 percent of alanine, 0.60 percent of serine, 0.60 percent of methionine, 0.20 percent of I + G (nucleotide disodium, which is formed by mixing 5 '-inosinic acid disodium (IMP) and 5' -guanylic acid disodium (GMP) according to the proportion of 1: 1), 1.60 percent of plant protein hydrolysate, 0.60 percent of yeast extract and 0.20 percent of thiamine;

step 3, soaking the protein weighed in the step 1 in the solution prepared in the step 2 for at least 24 hours at a low temperature of 4 ℃, carrying out ultrasonic treatment or vacuum pumping treatment in the process, and stirring the protein uniformly after soaking to obtain protein particles; wherein the mass ratio of the prepared solution to the protein weighed in the step 1 is 5: 4;

step 4, mixing edible adhesive, sunflower oil and ice water according to the weight ratio of 1: 5: 10 to obtain bonding slurry;

and 5, adding 30% of the bonding pulp prepared in the step 4, 0.01% of ferrous fumarate, 6.8% of solid coconut oil and 1% of TG enzyme (glutamine transaminase) into the uniformly mixed protein particles obtained in the step 3, and stirring and uniformly mixing to obtain the vegetable protein beef pulp.

The resulting slurry was prepared as shown in FIG. 1.

The tissue and silk proteins of this example were produced by the hong Chun Biotech company, Suzhou, under the product types 6005 and 3003, respectively. The edible adhesive is a finished product purchased from Jiaji company, and the specific components of the edible adhesive are food-grade colloid and modified starch.

Example 2

This example provides a vegetable protein beef slurry, using the same raw materials as in example 1, and prepared in a similar manner as in example 1, except that:

in step 2, a solution containing 0.80% of xylose, 0.80% of ribose, 1.25% of cysteine, 0.45% of glycine, 0.45% of alanine, 0.45% of serine, 0.40% of methionine, 0.40% of I + G, 1.20% of hydrolyzed protein, 0.40% of yeast extract and 0.10% of thiamine is prepared;

and 5, adding 30% of the bonding pulp prepared in the step 4, 0.007% of ferrous fumarate, 6.8% of solid coconut oil and 1% of TG enzyme into the uniformly mixed protein particles obtained in the step 3, and stirring and uniformly mixing to obtain the vegetable protein beef pulp.

Example 3

This example provides a vegetable protein beef slurry, which is prepared in a similar manner to example 1, except that:

all proteins used in step 1 of this example were wiredrawing proteins;

in step 2, a solution containing 1.20% of xylose, 1.20% of ribose, 1.55% of cysteine, 0.80% of glycine, 0.80% of alanine, 0.80% of serine, 0.80% of methionine, 0.80% of I + G, 2.00% of hydrolyzed protein, 0.80% of yeast extract and 0.30% of thiamine is prepared;

and 5, adding 30% of the bonding pulp prepared in the step 4, 0.014% of ferrous fumarate, 6.8% of solid coconut oil and 1% of TG enzyme into the uniformly mixed protein particles obtained in the step 3, and stirring and uniformly mixing to obtain the vegetable protein beef pulp.

Example 4

This example provides a vegetable protein beef slurry, which is prepared in a similar manner to example 1, except that:

all proteins used in step 1 of this example were histones;

in step 2, a solution containing 0.80% xylose, 1.20% ribose, 1.25% cysteine, 0.80% glycine, 0.45% alanine, 0.80% serine, 0.80% methionine, 0.8% I + G, 1.2% plant protein hydrolysate, 0.4% yeast extract, and 0.1% thiamine was prepared.

Example 5

This example provides a vegetable protein beef slurry, which is prepared in a similar manner to example 1, except that:

in the step 5, ferrous lactate and ferrous gluconate are used for replacing ferrous fumarate. And (3) adding 0.005% of ferrous lactate and 0.005% of ferrous gluconate into the uniformly mixed protein particles obtained in the step (3).

Comparative example 1

The comparative example provides a vegetable protein beef slurry, the preparation method of which differs from example 1 in that:

the solution in the step 2 contains 0.40 percent of xylose, 0.40 percent of ribose, 0.60 percent of cysteine, 0.20 percent of glycine, 0.20 percent of alanine, 0.20 percent of serine, 0.20 percent of methionine, 0.20 percent of I + G, 1.00 percent of hydrolyzed protein, 0.20 percent of yeast extract and 0.06 percent of thiamine;

in step 6, 0.003% ferrous fumarate was added. The rest is the same as in example 1.

Comparative example 2

The comparative example provides a vegetable protein beef slurry, the preparation method of which differs from example 1 in that:

and 2, the contents of xylose, ribose, cysteine, glycine, alanine, serine, methionine, I + G, hydrolyzed protein, yeast extract and thiamine in the solution are 0. The rest is the same as in example 1.

Comparative example 3

This comparative example provides a vegetable protein beef paste, the method of preparation of which differs from example 1 in that:

the solution in step 2 contains 2.00% of xylose, 2.00% of ribose, 2.60% of cysteine, 1.60% of glycine, 1.60% of alanine, 1.60% of serine, 1.60% of methionine, 1.60% of I + G, 1.60% of hydrolyzed protein, 1.60% of yeast extract and 1.00% of thiamine. The rest is the same as in example 1.

Comparative example 4

This comparative example provides a vegetable protein beef paste, the method of preparation of which differs from example 1 in that:

the content of xylose, ribose, cysteine, glycine, alanine, serine, methionine, I + G, hydrolyzed protein, yeast extract and thiamine in the solution in the step 2 is 0, and then 0.20% of beef flavor essence is added, and the rest is the same as that in the example 1.

Comparative example 5

This comparative example provides a vegetable protein beef paste, the method of preparation of which differs from example 1 in that:

the solution in step 2 contains 2.00% of xylose, 2.00% of ribose, 2.60% of cysteine, 0.60% of glycine, 0.60% of alanine, 0.60% of serine, 0.20% of methionine, 0.20% of I + G, 1.60% of hydrolyzed protein, 1.60% of yeast extract and 0.06% of thiamine. The rest is the same as in example 1.

Comparative example 6

This comparative example provides a vegetable protein beef paste, the method of preparation of which differs from example 1 in that:

in step 5, no ferrous fumarate was added, and the procedure was as in example 1.

The vegetable protein beef paste prepared in the above examples 1 to 5 and comparative examples 1 to 6 was placed in a mold and pressed at normal temperature for molding, after applying oil, the beef paste was placed in an oven at 200 ℃ for baking for 2 minutes on the front and back sides, 2.0g of each sample was taken after baking was completed, the beef paste was placed in a headspace bottle, 1 μ l of an internal standard 2-methyl-3-heptanone (0.816mg/mL) was added, and then analysis was performed by gas chromatography-sniffing-mass spectrometry (GC-O-MS). The pulp before forming is shown in fig. 1, the total ion flow graph obtained by analyzing each sample is shown in fig. 2-12, the types and concentrations of the detected compounds are shown in table 1, the scoring standard of sensory evaluation is shown in table 2, and the sensory evaluation result is shown in table 3.

TABLE 2 sensory evaluation reference standard sheet

TABLE 3 sensory evaluation score results

Sample (I)	Smell of beef	Beef flavor	Beany flavor	Appearance of the product	Preference degree
						Example 1	4.7	4.2	2.2	4.1	4.7
Example 2	4.3	4.5	2.7	4.0	4.3
						Example 3	4.6	3.9	3.1	2.2	4.0
Example 4	4.5	4.0	2.8	2.3	4.1
						Example 5	4.7	4.1	2.3	4.2	4.6
Comparative example 1	2.8	2.0	2.9	3.7	2.3
						Comparative example 2	1.5	1.3	3.1	1.1	1.3
Comparative example 3	3.1	3.5	2.8	3.7	2.5
						Comparative example 4	4.3	3.7	2.7	3.6	3.2
Comparative example 5	3.8	3.7	2.7	3.7	3.7
						Comparative example 6	4.0	4.0	2.6	4.3	3.8

As shown in Table 1, the types and concentrations of flavor compounds in the vegetable protein beef of examples 1 to 5 and comparative examples 1 to 6 were summarized by GC-O-MS analysis. Dividing flavor compounds in each vegetable meat into two parts, wherein the first part is pyrazines, furans, 3-methylthiopropanal and methyl isovalerate which are compounds related to beef flavor; the second part is ketone, aldehyde and alcohol compounds, most of which are related to vegetable proteins, and some of the compounds such as hexanal, benzaldehyde, 1-octen-3-one and the like are highly related to beany flavor.

Table 2 shows scoring criteria for sensory evaluation from five levels of beef flavor, beef taste, beany flavor, appearance, and overall taste, and the results are shown in table 3.

As can be seen from tables 1 and 3, the product produced in example 1 had the best flavor, the most intense beef flavor, and the highest preference for sensory evaluation; compared with the example 1, the concentrations of the flavor compounds of the examples 2, 3 and 4 are reduced to different degrees, but the change is not obvious, the content of the flavor precursors such as reducing sugar, amino acid, thiamine, HVP, I + G, yeast extract, ferrous fumarate and the like added in the examples 2, 3 and 4 is increased or reduced within a specified range, and the result shows that the increase or the reduction of the added flavor precursors within the selected range does not have obvious influence on the flavor of the product; the appearance scores of examples 3 and 4 were lower, both using a different ratio of texture/stringin than the other examples, and the results showed that the difference in the ratio of texture/stringin affected the appearance of the product, but did not significantly affect the flavor of the product. The product obtained in example 5, which has a reduced concentration of beef flavour related compounds compared to example 1, demonstrates that ferrous fumarate is the most preferred and that its flavour is reduced when replaced by other iron.

Comparative examples 1-6 were performed at concentrations other than those specified, with the increase or decrease in flavor precursor concentration, and the GC-O-MS analysis and sensory evaluation results showing that the products of examples 1-5 had flavors that differed significantly from those of the examples.

The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.