阅读说明：本技术 一种植物蛋白肉及其制备方法 (Plant protein meat and preparation method thereof ) 是由 赵永敢 赵志军 刁静雯 谢永磊 李超敏 郭明月 曾维丽 金少举 于 2020-12-04 设计创作，主要内容包括：本发明涉及食品加工领域,尤其涉及一种植物蛋白肉及其制备方法。所述植物蛋白肉,按重量份计,由包括如下组分的原料制得：黑芝麻蛋白粉20～30份,黑豆分离蛋白粉15～25份,黑豆粕粉10～15份,山药淀粉10～15份,藜麦蛋白粉5～10份,坚果蛋白粉15～30份,松茸提取物粉1～3份,富硒酵母粉3～5份。本发明通过选择特定的原料配方、经过特定的工艺流程,制得的植物蛋白肉具有极高的营养价值和功能性(纳豆激酶活性达到2000～2500U/g,益生菌活菌数达到7.0×10～9～1×10～(10)cfu/g),同时该植物蛋白肉具有与真实肉类产品十分相近的口感和风味,能够作为肉类产品的替代物。(The invention relates to the field of food processing, in particular to plant protein meat and a preparation method thereof. The vegetable protein meat is prepared from the following raw materials in parts by weight: 20-30 parts of black sesame protein powder, 15-25 parts of black soybean protein isolate powder and black soybean meal powder10-15 parts of Chinese yam starch, 5-10 parts of quinoa protein powder, 15-30 parts of nut protein powder, 1-3 parts of tricholoma matsutake extract powder and 3-5 parts of selenium-rich yeast powder. The plant protein meat prepared by selecting a specific raw material formula and a specific process flow has extremely high nutritive value and functionality (the nattokinase activity reaches 2000-2500U/g, and the number of the probiotics viable bacteria reaches 7.0 multiplied by 10) 9 ～1×10 10 cfu/g), and meanwhile, the plant protein meat has the mouthfeel and flavor which are very similar to those of real meat products, and can be used as a substitute of the meat products.)

1. The plant protein meat is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of black sesame protein powder, 15-25 parts of black bean protein isolate powder, 10-15 parts of black bean meal, 10-15 parts of yam starch, 5-10 parts of quinoa protein powder, 15-30 parts of nut protein powder, 1-3 parts of tricholoma matsutake extract powder and 3-5 parts of selenium-enriched yeast powder.

2. The plant protein meat of claim 1, wherein the nut protein powder is walnut protein powder, pine nut protein powder and sunflower seed protein powder;

according to the mass ratio, the walnut protein powder: pine nut protein powder: the sunflower seed protein powder is 5-10: 5-10: 5 to 10.

3. The plant protein meat as claimed in claim 1 or 2, wherein the black sesame protein powder contains 50-60% of protein and less than 0.5% of fat;

and/or the protein content in the black bean separated protein powder is 80-85%, and the fat content is less than 1%;

and/or the content of protein in the black soybean meal is 40-50%, and the content of fat in the black soybean meal is less than 4%;

and/or the quinoa protein powder contains 80-90% of protein and less than 0.5% of fat;

and/or the protein content in the walnut protein powder is 70-80%, and the fat content is less than 1%;

and/or the protein content in the pine nut protein powder is 70-80%, and the fat content is less than 1%;

and/or the sunflower seed protein powder contains 80-90% of protein and less than 1% of fat;

and/or the content of the tricholoma matsutake polysaccharide in the tricholoma matsutake extract powder is 25-35%.

4. The plant protein meat as claimed in any one of claims 1 to 3, wherein the raw material further comprises 1 to 3 parts of bacillus natto powder and 2 to 4 parts of mixed bacteria powder;

the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio.

5. The plant protein meat as claimed in any one of claims 1 to 4, wherein the raw material comprises the following components in parts by weight: 20-30 parts of black sesame protein powder, 15-25 parts of black bean protein isolate powder, 10-15 parts of black bean meal, 10-15 parts of yam starch, 5-10 parts of quinoa protein powder, 5-10 parts of walnut protein powder, 5-10 parts of pine nut protein powder, 5-10 parts of sunflower seed protein powder, 1-3 parts of tricholoma matsutake extract powder, 3-5 parts of selenium-enriched yeast powder, 1-3 parts of bacillus natto powder and 2-4 parts of mixed bacteria powder;

wherein the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio.

6. A method of producing a vegetable protein meat according to any one of claims 1 to 5, comprising the steps of:

(1) uniformly mixing black sesame protein powder, black bean separated protein powder, black bean meal powder, Chinese yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder, and crushing to obtain premix with the particle size of 15-25 mu m;

(2) mixing the premix with water and then carrying out extrusion treatment to obtain a fibrous tissue protein spherical block;

(3) soaking the fibrous tissue protein spherical block in water, extruding out water, and keeping the water content of the soaked fibrous tissue protein spherical block at 50-60%;

(4) uniformly dispersing bacillus natto powder on the surface of the fibrous tissue protein spherical block obtained in the step (3), and fermenting for 16-20 hours at 37-40 ℃;

(5) and (4) uniformly dispersing the mixed bacterial powder on the surface of the fibrous tissue protein spherical block obtained in the step (4), and fermenting for 14-18 h at the temperature of 30-35 ℃.

7. The method according to claim 6, wherein the water is added in the step (2) so that the moisture content of the extruded fibrous tissue protein spherical mass is 7 to 13%.

8. The preparation method according to claim 6 or 7, wherein in the step (2), the extrusion temperature is 145-160 ℃, the feeding speed is 10-20 g/min, and the screw rotation speed is 95-115 rpm.

9. The preparation method according to claim 6, wherein in the step (4), the bacillus natto powder is dissolved in 100-300 parts of water, and the bacillus natto powder liquid is uniformly sprayed on the surface of the fibrous tissue protein spherical block obtained in the step (3).

10. The preparation method according to claim 6, wherein in the step (5), the mixed bacterial powder is dissolved in 200-400 parts of water, and then the mixed bacterial powder liquid is uniformly sprayed on the surface of the fibrous tissue protein spherical block obtained in the step (4).

Technical Field

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

Background

In recent years, the consumption of meat products is increased rapidly, so that the dietary structure of people is unreasonable, the diet is unbalanced, and a series of metabolic diseases appear in the body. Research shows that excessive consumption of animal meat (such as pork, beef, mutton and other red meat) can not only cause obesity and diabetes, but also cause cardiovascular diseases and various cancers (such as rectal cancer, pancreatic cancer, bladder cancer, gallbladder cancer, ovarian cancer, lung cancer, prostate cancer, breast cancer or gastric cancer); in addition, in the period of raising livestock and poultry, in order to enable the livestock and poultry to grow rapidly, a large amount of medicines containing antibiotics and hormones are fed to the livestock and poultry, the medicines can cause the increase of antibiotic-resistant bacteria, and the bacteria can be transmitted to human beings, so that the antibiotic effectiveness of the organism is reduced, diseases such as pneumonia, tuberculosis, septicemia, gonorrhea, food-borne diseases and the like are caused, and the police of public dietary health is sounded.

However, the meat products are nutritional and delicious, and the health risks brought by the meat products are prohibitive, and under the circumstance, the technical problem to be solved by the technical staff in the field is to provide a meat substitute which has the texture of animal meat and high nutritional value.

At present, most of vegetable meat products which can replace or partially replace animal meat on the market take soybean protein or pea protein as main materials and soybean meal, wheat gluten and corn starch as auxiliary materials to prepare the wire-drawing protein, but the wire-drawing protein product only has the texture of meat, has common flavor and far difference in nutritive value from the animal meat, and cannot meet the increasing demand of people on healthy vegetable protein meat.

In view of this, the invention is particularly proposed.

Disclosure of Invention

The invention aims to provide the vegetable protein meat, which not only has the taste of meat, but also has extremely high nutritive value and functionality; the invention also aims to provide a preparation method of the plant protein meat.

Specifically, the invention provides the following technical scheme:

the invention provides plant protein meat which is prepared from the following raw materials in parts by weight: 20-30 parts of black sesame protein powder, 15-25 parts of black bean protein isolate powder, 10-15 parts of black bean meal, 10-15 parts of yam starch, 5-10 parts of quinoa protein powder, 15-30 parts of nut protein powder, 1-3 parts of tricholoma matsutake extract powder and 3-5 parts of selenium-enriched yeast powder.

According to the invention, plant protein meat is taken as a research and development purpose, a large number of protein raw material compounding modes are tried, and in the research and development process, black sesame protein powder, black bean protein isolate powder and black bean meal powder are taken as main materials, and Chinese yam starch, quinoa protein powder, nut protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder are taken as auxiliary materials, and the two are matched for use, so that the plant protein meat with both mouthfeel and nutritional value can be prepared.

In order to further improve the quality of the plant protein meat and enable the plant protein meat to be closer to real meat products, the invention optimizes the raw material composition, and specifically comprises the following steps:

preferably, the nut protein powder is walnut protein powder, pine nut protein powder and sunflower seed protein powder;

according to the mass ratio, the walnut protein powder: pine nut protein powder: the sunflower seed protein powder is 5-10: 5-10: 5 to 10.

Preferably, the content of protein in the black sesame protein powder is 50-60%, and the content of fat in the black sesame protein powder is less than 0.5%;

preferably, the protein content of the black bean protein isolate powder is 80-85%, and the fat content is less than 1%;

preferably, the content of protein in the black soybean meal is 40-50%, and the content of fat in the black soybean meal is less than 4%;

preferably, the quinoa protein powder contains 80-90% of protein and less than 0.5% of fat;

preferably, the protein content in the walnut protein powder is 70-80%, and the fat content is less than 1%;

preferably, the protein content of the pine nut protein powder is 70-80%, and the fat content is less than 1%;

preferably, the sunflower seed protein powder contains 80-90% of protein and less than 1% of fat;

when the protein and fat contents of the raw materials are in the range, the method is favorable for improving the fibrous filiform degree of the protein meat during extrusion, enhances the strength of the protein fiber, and has a mouthfeel and texture more similar to animal meat.

Preferably, the content of the tricholoma matsutake polysaccharides in the tricholoma matsutake extract powder is 25-35%. The invention discovers that the tricholoma matsutake extract powder is beneficial to enriching the protein meat fiber structure and increasing the strength of protein fibers.

In the prior art, the raw material powder of the vegetable protein meat is prepared by electric heating drying or spray drying, however, the two modes easily cause the loss of nutrient substances in the raw material powder and are not beneficial to the subsequent processing of the vegetable protein meat. The invention discovers that the nutrient components in the raw material powder can be retained to the maximum extent by drying the obtained raw material powder by a vacuum freeze-drying technology.

Preferably, each powder in the raw materials is dried by a vacuum freeze-drying technology.

Preferably, the raw materials also comprise 1-3 parts of bacillus natto powder and 2-4 parts of mixed bacteria powder;

the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio.

As a preferred scheme of the invention, the invention provides the following raw material formula of the plant protein meat, which specifically comprises the following components in parts by weight: 20-30 parts of black sesame protein powder, 15-25 parts of black bean protein isolate powder, 10-15 parts of black bean meal, 10-15 parts of yam starch, 5-10 parts of quinoa protein powder, 5-10 parts of walnut protein powder, 5-10 parts of pine nut protein powder, 5-10 parts of sunflower seed protein powder, 1-3 parts of tricholoma matsutake extract powder, 3-5 parts of selenium-enriched yeast powder, 1-3 parts of bacillus natto powder and 2-4 parts of mixed bacteria powder;

wherein the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio.

The vegetable protein meat prepared by the raw material formula has very similar mouthfeel to real meat products, compact texture and rich fiber structure; meanwhile, the plant protein meat has high nutritive value and low cost.

The invention further provides a preparation method of the plant protein meat, which comprises the following steps:

(1) uniformly mixing black sesame protein powder, black bean separated protein powder, black bean meal powder, Chinese yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder, and crushing to obtain premix with the particle size of 15-25 mu m;

(2) mixing the premix with water and then carrying out extrusion treatment to obtain a fibrous tissue protein spherical block;

(3) soaking the fibrous tissue protein spherical block in water, extruding out water, and keeping the water content of the soaked fibrous tissue protein spherical block at 50-60%;

(4) uniformly dispersing bacillus natto powder on the surface of the fibrous tissue protein spherical block obtained in the step (3), and fermenting for 16-20 hours at 37-40 ℃;

(5) and (4) uniformly dispersing the mixed bacterial powder on the surface of the fibrous tissue protein spherical block obtained in the step (4), and fermenting for 14-18 h at the temperature of 30-35 ℃.

In the prior art, the vegetable protein meat is usually prepared by adopting the processes of mixing, dissolving and extrusion molding of raw materials, but in the actual operation process, the vegetable protein meat prepared by adopting the conventional method is unstable in texture and has larger difference with the real meat product in character. The invention further researches and discovers that the texture of the obtained fibrous tissue protein spherical block is better by uniformly mixing black sesame protein powder, black soybean protein isolate powder, black soybean meal powder, yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-rich yeast powder, crushing the mixture to the particle size of 15-25 mu m by adopting an ultramicro crushing technology, and then carrying out subsequent extrusion treatment.

In addition, in order to further improve the nutritional function value of the plant protein meat, the fibrous tissue protein spherical block obtained by extrusion is fermented, namely the bacillus natto powder is uniformly dispersed on the surface of the fibrous tissue protein spherical block obtained in the step (3), and the fermentation is carried out for 16-20 hours at the temperature of 37-40 ℃; meanwhile, in order to ensure that the fermentation of the bacillus natto powder on the surface of the fibrous tissue protein spherical block is relieved, the fibrous tissue protein spherical block is soaked in water in advance, and the water content of the soaked fibrous tissue protein spherical block is ensured to be 50-60%.

However, the fermentation treatment by using the bacillus natto powder improves the nutritive value of the vegetable protein meat to a certain extent, but the characteristic smell of the bacillus natto powder causes the flavor of the vegetable protein meat product to be poor. Furthermore, the invention discovers that the fibrous tissue protein spherical blocks are subjected to secondary fermentation by selecting specific mixed bacteria (namely the mixture of lactobacillus plantarum and lactobacillus acidophilus with equal mass ratio), so that the bad flavor brought by the bacillus natto powder is covered, and the nutritional functionality of the plant protein meat is improved.

Therefore, the vegetable protein meat prepared by the method has the taste of meat products, also has extremely high nutritive value, and is very suitable for special people and high-end people with strong health care consciousness.

Preferably, in the step (2), the amount of water added is such that the moisture content of the extruded fibrous tissue protein spherical mass is 7 to 13%. In order to ensure the water content, the using amount of water is 20-30% of the total amount of the premix; the premix is mixed with 20-30% of water, so that subsequent extrusion treatment is facilitated, and the fibers of an extruded product are plump and are very close to the texture of meat products.

Preferably, in the step (2), the extrusion temperature is 145-160 ℃, the feeding speed is 10-20 g/min, and the screw rotation speed is 95-115 rpm. The extrusion treatment is carried out under the conditions, which is beneficial to the forming of the fibrous tissue protein spherical block. The above extrusion can be carried out using equipment commonly used in the art, for example: a corotating twin-screw extruder manufactured by Shandong degu machinery Co.

In order to improve the efficiency of the two-time fermentation, the fermentation process is optimized, and the method specifically comprises the following steps:

preferably, in the step (4), the bacillus natto powder is dissolved in 100-300 parts of water, and then the bacillus natto powder liquid is uniformly sprayed on the surface of the fibrous tissue protein spherical block obtained in the step (3).

Preferably, in the step (5), the mixed bacterial powder is dissolved in 200-400 parts of water, and then the mixed bacterial powder liquid is uniformly sprayed on the surface of the fibrous tissue protein spherical block obtained in the step (4).

As a preferable scheme of the invention, the preparation method of the plant protein meat comprises the following steps:

(1) uniformly mixing black sesame protein powder, black bean separated protein powder, black bean meal powder, Chinese yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder, and crushing to obtain premix with the particle size of 15-25 mu m;

(2) mixing the premix with water and then carrying out extrusion treatment to obtain a fibrous tissue protein spherical block with the water content of 7-13%;

wherein the extrusion temperature is 145-160 ℃, the feeding speed is 10-20 g/min, and the screw rotating speed is 95-115 rpm;

(3) soaking the fibrous tissue protein spherical block in water, extruding out water, and keeping the water content of the soaked fibrous tissue protein spherical block at 50-60%;

(4) dissolving bacillus natto powder into 100-300 parts of water, uniformly spraying bacillus natto powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (3), and fermenting for 16-20 hours at 37-40 ℃;

(5) and (3) dissolving the mixed bacterial powder into 200-400 parts of water, uniformly spraying the mixed bacterial powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (4), and fermenting for 14-18 h at the temperature of 30-35 ℃.

The plant protein meat prepared by selecting a specific raw material formula and a specific process flow has extremely high nutritive value and functionality (the nattokinase activity reaches 2000-2500U/g, and the number of the probiotics viable bacteria reaches 7.0 multiplied by 10)⁹～1×10¹⁰cfu/g), and meanwhile, the plant protein meat has the mouthfeel and flavor which are very similar to those of real meat products, and can be used as a substitute of the meat products.

Drawings

FIG. 1 is a process flow diagram of the preparation of vegetable protein meat according to the present invention.

FIG. 2 is a comparison of vegetable protein meat of example 1 with commercially available vegetarian meat; wherein, the picture (a) is the vegetable protein meat of example 1, and the picture (b) is the commercial vegetarian meat.

Detailed Description

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

The extrusion treatment in the following examples was carried out using a corotating twin-screw extruder manufactured by Shandong degu machinery Co.

Black sesame protein powder, black soybean protein isolate powder, black soybean meal powder, yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, matsutake extract powder, selenium-enriched yeast powder, bacillus natto powder, lactobacillus plantarum and lactobacillus acidophilus used in the following examples are all commercially available products or prepared according to methods known in the art; the black sesame protein powder contains 50-60% of protein and less than 0.5% of fat, the black bean isolated protein powder contains 80-85% of protein and less than 1% of fat, the black bean meal contains 40-50% of protein and less than 4% of fat, the quinoa protein powder contains 80-90% of protein and less than 0.5% of fat, the walnut protein powder contains 70-80% of protein and less than 1% of fat, the pine nut protein powder contains 70-80% of protein and less than 1% of fat, the sunflower seed protein powder contains 80-90% of protein and less than 1% of fat, and the tricholoma matsutake polysaccharide in the tricholoma matsutake extract powder contains 25-35%.

Example 1

The embodiment provides plant protein meat which is prepared from the following raw materials in parts by weight: 20 parts of black sesame protein powder, 25 parts of black soybean protein isolate powder, 15 parts of black soybean meal, 15 parts of yam starch, 5 parts of quinoa protein powder, 5 parts of walnut protein powder, 5 parts of pine nut protein powder, 6 parts of sunflower seed protein powder, 1 part of tricholoma matsutake extract powder, 3 parts of selenium-rich yeast powder, 1 part of bacillus natto powder and 3 parts of mixed bacteria powder;

wherein the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio;

a comparison of the vegetable protein meat of this example with commercially available vegetarian meat is shown in FIG. 2.

The embodiment also provides a preparation method of the plant protein meat (shown in figure 1), which comprises the following steps:

(1) mixing black sesame protein powder, black bean separated protein powder, black bean meal powder, Chinese yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder, mixing for 20min by a three-dimensional mixer to obtain a uniform mixture, placing the mixture into a low-temperature ultrafine grinder for ultrafine grinding to obtain a mixture with the granularity of 15-25 mu m, and obtaining a premix;

(2) mixing the premix with 30% of water, putting the mixture into a double-screw extruder for extrusion treatment, and performing extrusion and puffing to obtain a fibrous tissue protein spherical block with the diameter of 3cm and the water content of 8%;

wherein the temperature of the double-screw extruder is 150 ℃, the feeding speed is 15g/min, and the rotating speed of the screw is 100 rpm;

(3) soaking the fibrous tissue protein spherical block in water at 45 ℃ for 15min, extruding water, and keeping the water content of the soaked fibrous tissue protein spherical block at 50%;

(4) dissolving bacillus natto powder into 100 parts of water with the temperature of 40 ℃, then uniformly spraying bacillus natto powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (3) while stirring, and fermenting for 20 hours at the temperature of 37 ℃;

(5) dissolving the mixed bacterial powder into 300 parts of water with the temperature of 40 ℃, uniformly spraying the mixed bacterial powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (4), and fermenting for 14 hours at the temperature of 30 ℃;

(6) vacuum packaging, and storing at 4 deg.C.

The nattokinase activity of the vegetable protein meat of the embodiment reaches 2485U/g, and the viable count of probiotics is 9.76 multiplied by 10⁹cfu/g。

Example 2

The embodiment provides plant protein meat which is prepared from the following raw materials in parts by weight: 25 parts of black sesame protein powder, 20 parts of black soybean protein isolate powder, 15 parts of black soybean meal, 12 parts of yam starch, 7 parts of quinoa protein powder, 5 parts of walnut protein powder, 5 parts of pine nut protein powder, 5 parts of sunflower seed protein powder, 2 parts of pine mushroom extract powder, 4 parts of selenium-rich yeast powder, 2 parts of bacillus natto powder and 3 parts of mixed bacteria powder;

wherein the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio.

The embodiment also provides a preparation method of the plant protein meat, which comprises the following steps:

(1) mixing black sesame protein powder, black bean separated protein powder, black bean meal powder, Chinese yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder, mixing for 15min by a three-dimensional mixer to obtain a uniform mixture, placing the mixture into a low-temperature ultrafine grinder for ultrafine grinding to obtain a mixture with the granularity of 15-25 mu m, and obtaining a premix;

(2) mixing the premix with 25% of water, putting the mixture into a double-screw extruder for extrusion treatment, and performing extrusion and puffing to obtain fibrous tissue protein spherical blocks with the diameter of 4cm and the water content of 13%;

wherein the temperature of the double-screw extruder is 160 ℃, the feeding speed is 20g/min, and the rotating speed of the screw is 115 rpm;

(3) soaking the fibrous tissue protein spherical block in water at 45 ℃ for 25min, extruding water, and keeping the water content of the soaked fibrous tissue protein spherical block at 55%;

(4) dissolving bacillus natto powder into 200 parts of 45 ℃ water, then uniformly spraying bacillus natto powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (3) while stirring, and fermenting for 18 hours at 38 ℃;

(5) dissolving the mixed bacterial powder into 300 parts of 45 ℃ water, uniformly spraying the mixed bacterial powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (4), and fermenting at 33 ℃ for 18 h;

(6) vacuum packaging, and storing at 4 deg.C.

The nattokinase activity of the vegetable protein meat of the embodiment reaches 2368U/g, and the viable count of probiotics is 8.91 multiplied by 10⁹cfu/g。

Example 3

The embodiment provides plant protein meat which is prepared from the following raw materials in parts by weight: 30 parts of black sesame protein powder, 15 parts of black soybean protein isolate powder, 15 parts of black soybean meal, 10 parts of yam starch, 5 parts of quinoa protein powder, 7 parts of walnut protein powder, 7 parts of pine nut protein powder, 5 parts of sunflower seed protein powder, 3 parts of pine mushroom extract powder, 3 parts of selenium-rich yeast powder, 3 parts of bacillus natto powder and 4 parts of mixed bacteria powder;

wherein the mixed bacterial powder consists of lactobacillus plantarum and lactobacillus acidophilus in equal mass ratio.

The embodiment also provides a preparation method of the plant protein meat, which comprises the following steps:

(1) mixing black sesame protein powder, black bean separated protein powder, black bean meal powder, Chinese yam starch, quinoa protein powder, walnut protein powder, pine nut protein powder, sunflower seed protein powder, tricholoma matsutake extract powder and selenium-enriched yeast powder, mixing for 20min by a three-dimensional mixer to obtain a uniform mixture, placing the mixture into a low-temperature ultrafine grinder for ultrafine grinding to obtain a mixture with the granularity of 15-25 mu m, and obtaining a premix;

(2) mixing the premix with 30% of water, putting the mixture into a double-screw extruder for extrusion treatment, and performing extrusion and puffing to obtain a fibrous tissue protein spherical block with the diameter of 3cm and the water content of 10%;

wherein the temperature of the double-screw extruder is 155 ℃, the feeding speed is 18g/min, and the rotating speed of the screw is 95 rpm;

(3) soaking the fibrous tissue protein spherical block in water at 45 ℃ for 20min, extruding water, and keeping the water content of the soaked fibrous tissue protein spherical block at 60%;

(4) dissolving bacillus natto powder into 300 parts of 45 ℃ water, then uniformly spraying bacillus natto powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (3) while stirring, and fermenting for 20 hours at 38 ℃;

(5) dissolving the mixed bacterial powder into 400 parts of 45 ℃ water, uniformly spraying the mixed bacterial powder liquid on the surface of the fibrous tissue protein spherical block obtained in the step (4), and fermenting at 33 ℃ for 18 h;

(6) vacuum packaging, and storing at 4 deg.C.

The nattokinase activity of the vegetable protein meat of the embodiment reaches 2432U/g, and the viable count of probiotics is 9.16 multiplied by 10⁹cfu/g。

Comparative example 1

This comparative example provides a vegetable protein meat which differs from example 1 only in that: replacing semen Sesami Niger protein powder and semen Sojae Atricolor protein isolate powder with soybean protein powder.

Comparative example 2

This comparative example provides a vegetable protein meat which differs from example 1 only in that: the mixed bacteria powder is replaced by yeast and rhizopus with equal mass ratio.

Comparative example 3

This comparative example provides a vegetable protein meat which differs from example 1 only in that: in the step (3), the water content of the soaked fibrous tissue protein spherical block is kept to be 45%.

Comparative example 4

This comparative example provides a vegetable protein meat which differs from example 1 only in that: the secondary fermentation is not carried out, i.e., step (5) is omitted.

Experimental example 1

The results of comparing the water content, texture characteristics and sensory evaluation of the vegetable protein meat obtained in examples 1 to 3 and comparative examples 1 to 4 with those of commercially available vegetable protein meat are shown in tables 1 and 2.

Wherein, the measurement reference/measurement standard/test method of indexes such as texture characteristics, sensory evaluation and the like is as follows:

and (3) moisture determination: 10g of each of the vegetable protein meats obtained in examples 1 to 3 and comparative examples 1 to 4 was used as a sample, and each sample was measured in accordance with GB 5009.3-2010 national food Standard for moisture measurement, and the measurement results are shown in Table 1.

The quality structure characteristic is as follows: the operation parameters of the texture analyzer are measured by the texture analyzer as follows: TPA mode, probe P/50, speed before test 1.0mm/s, test speed 2.0mm/s, speed after test 2.0mm/s, degree of pressing 50%, for each sample, the test results are included in Table 1.

Sensory evaluation: the appearance, flavor and mouthfeel of each sample was scored by 20 professionals to be 10 points full, with higher scores indicating higher quality of the samples and the test results shown in table 2.

TABLE 1 comparison of moisture content and texture Properties

TABLE 2 sensory evaluation comparison results

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.