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Broad bean protein meat and preparation method thereof

A protein meat and broad bean technology, which is applied in the field of broad bean protein meat and its preparation, can solve the problems of not being able to satisfy consumers and the protein content of protein meat is not rich enough, and achieve the effects of enriching product types, wide application groups, and simple methods

Pending Publication Date: 2016-01-20
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product uses defatted soybeans as raw materials, the separated protein is fibrous through spinning, and then seasonings, pigments, adhesives, fats, etc. are added to make pure soybean protein Huotai, bacon, meat slices, and steaks. , minced meat, sausage, etc. are also blended with animal meat to make various meat products that are very popular with consumers, but the protein content of this kind of protein meat is not rich enough to meet the needs of consumers

Method used

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  • Broad bean protein meat and preparation method thereof
  • Broad bean protein meat and preparation method thereof
  • Broad bean protein meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The raw material composition of broad bean protein meat is:

[0034]

[0035] The specific preparation method of broad bean protein meat is as follows:

[0036] 1) Buy fresh and high-quality broad bean protein isolate powder, flour, potato starch, gluten powder, broad bean powder and other raw materials from the market, weigh the raw and auxiliary materials according to the above ratio and mix them evenly;

[0037] 2) Use 1mol / L sodium hydroxide to adjust the pH value of the distilled water to 11, add an alkaline aqueous solution and adjust the pH value of the raw and auxiliary materials to be between 7-9, the water content to 50 wt%, and fully stir to form a ball;

[0038] 3) The raw and auxiliary materials with adjusted moisture are extruded with high moisture content through a twin-screw extruder. The barrel temperature of the extruder is between 60°C and 150°C, the screw speed is 500rad / min, and the feeding speed is 500rad / min;

[0039] 4) Press the textured pro...

Embodiment 2

[0041] The raw material composition of broad bean protein meat is:

[0042]

[0043] The specific preparation method of broad bean protein meat is as follows:

[0044] 1) Buy fresh and high-quality broad bean protein isolate powder, flour, potato starch, gluten powder, broad bean powder and other raw materials from the market, weigh the raw and auxiliary materials according to the above ratio and mix them evenly;

[0045] 2) Use 2mol / L sodium hydroxide to adjust the pH value of the distilled water to 11, add an alkaline aqueous solution and adjust the pH value of the raw and auxiliary materials to be between 7-9, the water content to 60wt%, and fully stir to form a ball;

[0046] 3) The raw and auxiliary materials with adjusted moisture are extruded with high moisture content through a twin-screw extruder. The barrel temperature of the extruder is divided into three temperature ranges. The temperature in the first zone is 50°C, and the temperature in the second zone is 155°...

Embodiment 3

[0049] The raw material composition of broad bean protein meat is:

[0050]

[0051] The specific preparation method of broad bean protein meat is as follows:

[0052] 1) Buy fresh and high-quality broad bean protein isolate powder, flour, potato starch, gluten powder, broad bean powder and other raw materials from the market, weigh the raw and auxiliary materials according to the above ratio and mix them evenly;

[0053] 2) Use 1.5 mol / L sodium hydroxide to adjust the pH value of distilled water to 11, add alkaline aqueous solution and adjust the pH value of the raw and auxiliary materials to be between 7-9, the water content to 55 wt%, and fully stir to form a ball;

[0054] 3) The raw and auxiliary materials with adjusted moisture are extruded with high moisture content through a twin-screw extruder. The barrel temperature of the extruder is divided into three temperature ranges. The temperature in the first zone is 55°C, and the temperature in the second zone is 159°C. ...

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Abstract

The invention provides broad bean protein meat and a preparation method thereof. The broad bean protein meat is mainly prepared from, by mass, 90-110 parts of broad bean protein isolate, 20-30 parts of flour, 15-25 parts of potato starch, 15-30 parts of wheat gluten and 10-15 parts of broad bean flour. The preparation method includes the steps that after the raw materials are stirred and evenly mixed in water, the pH value is regulated between 7 and 9, the water content is controlled between 50wt% and 60wt%, and the broad bean protein meat is obtained after extrusion texturization, compression molding and drying. The broad bean protein meat is unique and fragrant and sweet in taste, pure natural, comprehensive in nutritional ingredient and rich in amino acid and trace element and can be absorbed by human bodies more easily.

Description

technical field [0001] The invention relates to the field of food processing, in particular to broad bean protein meat and a preparation method thereof. Background technique [0002] Vegetable protein meat is made from defatted soybean powder through heating and puffing process. Its color, taste, structure and toughness are similar to animal meat, but its protein content is two or three times higher than that of pork and beef lean meat. The amino acid content is better than other plant proteins, and it is non-toxic, harmless, germ-free, and nutritious. Its biggest advantage is that it does not contain cholesterol and has no side effects of animal meat. It is a way to prevent high blood pressure, arteriosclerosis, and cardiovascular disease. One of the most healthy food, very beneficial to the human body. Because animal meat such as pigs and beef contain more fat and cholesterol, the medical profession generally believes that people should not eat too much animal meat. Pies...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/185
CPCA23V2002/00A23V2200/308A23V2200/326A23V2200/324A23V2250/548A23V2250/5486
Inventor 杨希娟党斌刘玉皎
Owner QINGHAI UNIVERSITY
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