Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Soybean vegetarian meat raw material containing seaweed dietary fibers, product and preparation method of product

A technology of seaweed dietary fiber and daidin, which is applied in the field of food processing, can solve problems such as poor flavor, poor chewiness, and hard taste of vegetarian meat products, and achieve the effects of reducing beany smell, reducing gas production, and increasing nutritional value

Pending Publication Date: 2021-01-12
威海世纪博康海藻有限公司
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Vegetarian meat is not accepted by all consumers. The problem is that the taste of vegetarian meat products is harder than real meat, and the chewiness is worse than that of real meat. It has a certain beany smell, which leads to poor flavor.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Mix 80kg of soybean protein isolate and 20kg of kelp dietary fiber evenly to obtain a mixture, put the mixture into a modulator, add 40kg of water to temper, put the tempered mixture into a twin-screw extrusion extruder, and control the temperature in the extruder The temperature is 115°C, the puffed product is cut into different shapes, and then enters the dryer through the air delivery system, the drying temperature is 75°C, and the moisture content of the product is controlled to be less than 12%.

Embodiment 2

[0032] Mix 75kg of soybean protein isolate and 30kg of kelp dietary fiber evenly to obtain a mixture, put the mixture into a modulator, add 35kg of water to temper, put the tempered mixture into a twin-screw extrusion extruder, and control the temperature in the extruder The temperature is 125°C, the puffed product is cut into different shapes, and then enters the dryer through the air delivery system, the drying temperature is 70°C, and the moisture content of the product is controlled to be less than 12%.

Embodiment 3

[0034] 70kg of soybean protein isolate, 15kg of kelp dietary fiber, 5kg of soybean powder, 2kg of starch, and 1kg of gluten powder were mixed evenly to obtain a mixture. In the screw extrusion extruder, the temperature in the extruder is controlled at 120°C, and the extruded products are cut into different shapes, and then enter the dryer through the air delivery system. The drying temperature is 70°C, and the moisture content of the product is controlled to be less than 12%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a soybean vegetarian meat raw material containing seaweed dietary fibers. The soybean vegetarian meat raw material comprises 70-90 parts of soybean protein isolate and 5-30 parts of seaweed dietary fibers, wherein the soybean protein isolate and the seaweed dietary fibers are extruded and puffed in a temperature range of 100 to 130 DEG C the soybean vegetarian meat raw material containing the seaweed dietary fibers and a product thereof, disclosed by the invention, have good meat-like food chewing property and water-retaining property; and the beany flavor is remarkablyreduced and the soybean vegetarian meat raw material has a relatively good weight losing effect.

Description

technical field [0001] The invention relates to a soybean vegetarian meat raw material containing seaweed dietary fiber, a product and a preparation method thereof, belonging to the field of food processing. Background technique [0002] In the diet structure of contemporary people, high-calorie, high-fat and high-sugar foods account for a relatively large proportion, which not only leads to a wide range of cardiovascular health problems, but also the phenomenon of obesity is becoming more and more obvious. [0003] With the concept of diet and the improvement of living standards, people not only pay attention to eating enough, but also pay more and more attention to the health and nutrition of eating, so as to avoid various problems caused by traditional diet. Among them, more and more vegetarian food has entered people's diet recipes. [0004] In order to coordinate traditional dietary flavors and vegetarian needs, a variety of vegetarian meats have appeared on the market...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23P30/34
CPCA23C20/025A23P30/34
Inventor 郝守祝花汝凤
Owner 威海世纪博康海藻有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com