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Vegetable protein vegetarian sausage and preparation method thereof

A vegetable protein and vegetarian technology, applied in the field of food processing, can solve the problem of inability to absorb animal protein, and achieve the effects of weakening and inhibiting reversibility, reducing content, and reducing the intake of fat and cholesterol

Pending Publication Date: 2021-03-09
浙江波拉波拉食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The human body needs to obtain 65-75 grams of protein from food every day, and in the daily diet, milk generally only contains animal protein, and some people cannot absorb animal protein well due to physical problems, and cannot meet the needs of comprehensive nutritional intake

Method used

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  • Vegetable protein vegetarian sausage and preparation method thereof
  • Vegetable protein vegetarian sausage and preparation method thereof
  • Vegetable protein vegetarian sausage and preparation method thereof

Examples

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specific example

[0037] The present invention provides a specific example of seasoning, including the following components by weight: ginger powder 1-3 parts by weight, cumin powder 0.1-0.5 parts by weight, pepper powder 0.1-1 parts by weight, nutmeg powder 0.1- 1 part by weight, 0.1-0.5 parts by weight of grass fruit powder, 0.1-0.5 parts by weight of cinnamon powder, 1-5 parts by weight of table salt, and 1-3 parts by weight of sweetener.

[0038] In a specific implementation scenario, the preparation method of vegetable protein vegetarian sausage includes the following steps:

[0039] 1) Emulsification: put vegetable protein isolate, vegetable silk protein, and ice water into a chopping machine for low-speed chopping for 2-3 minutes, then add vegetable oil and TG enzyme, and high-speed chopping for 5-10 minutes to obtain an emulsion; vegetable oil It can lubricate the flavor and taste; the vegetable protein can form a gel after emulsification, which can retain water and oil, endow the product...

Embodiment 1

[0055] The preparation method of ferulic acid derivative comprises the following steps:

[0056] 1) Preparation of acetyl ferulic acid: Add ferulic acid, acetic anhydride and anhydrous pyridine to the reaction vessel sequentially, heat up to 110°C under stirring, and reflux for 4.5 hours; cool at room temperature, a large amount of solids appear, filter with suction, After the filter cake was washed with water and absolute ethanol in sequence, vacuum-dried to obtain the crude product of acetyl ferulic acid; the crude product was added to 20 times the weight of absolute ethanol, stirred and heated until the solids were completely dissolved, filtered while hot, and the filtrate was cooled naturally, and placed After crystallization, filter and dry to obtain acetyl ferulic acid monomer; the ratio of the above-mentioned ferulic acid, acetic anhydride and anhydrous pyridine is: 16.5g:30mL:1mL;

[0057] 2) Preparation of ferulic acid derivatives: Mix nerolidol, acetyl ferulic acid m...

Embodiment 2

[0060] A vegetable protein vegetarian sausage, comprising the following raw materials and their parts by weight: 27 parts by weight of vegetable protein isolate, 23 parts by weight of plant silk protein, 18 parts by weight of konjac flour, 10 parts by weight of carrageenan, 20 parts by weight of vegetable oil, and 7.5 parts by weight of phosphate 10 parts by weight of seasoning, 30 parts by weight of starch, 2 parts by weight of TG enzyme, 25 parts by weight of ice water, 2.5 parts by weight of gel accelerator.

[0061] The seasoning includes the following components by weight: 2 parts by weight of ginger powder, 0.5 part by weight of cumin powder, 1 part by weight of pepper powder, 0.5 part by weight of nutmeg powder, 0.5 part by weight of grass fruit powder, 0.5 part by weight of cinnamon powder, table salt 2.5 parts by weight, 2 parts by weight of sweetener.

[0062] The above-mentioned vegetable protein is soybean protein, the vegetable oil is an equal proportion mixed oil...

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Abstract

The invention provides a vegetable protein vegetarian sausage and a preparation method thereof, and relates to the technical field of food processing. The vegetable protein vegetarian sausage comprises a casing and stuffing. The stuffing comprises main raw materials composed of vegetable protein. The stuffing further comprises a gel accelerator, and the gel accelerator is a ferulic acid derivative. The preparation method comprises the following steps of emulsifying the vegetable protein to obtain an emulsion; mixing and stirring the emulsion, an auxiliary material and the gel accelerator to prepare the stuffing; filling the casing with the stuffing to form a semi-finished product; and curing and cooling the semi-finished product to obtain the vegetable protein vegetarian sausage. The vegetarian sausage provided by the invention has the characteristics of high protein, low cholesterol and low fat, provides sufficient amino acids, remarkably reduces the calories of the sausage, has no obvious difference from meat sausages in sense, and has high gel strength and stability; and after being eaten, the vegetable protein vegetarian sausage can show the effect of inhibiting the activity ofalpha-glucosidase, is helpful to reduce the fluctuation of postprandial blood sugar, and has the effect of inhibiting postprandial hyperglycemia.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to vegetable protein vegetarian sausages and a preparation method thereof. Background technique [0002] Sausage is one of the traditional meat products in my country. Lean meat and fat meat are its main raw materials. It has been loved by consumers for many years. It is not only nutritious but also convenient to eat. Whole-meat sausages are high in fat and cholesterol, and contain antioxidant-nitrite. Long-term consumption will endanger human health. In addition, the existing sausage has a single taste and low nutritional value, which cannot meet people's consumption needs. With the improvement of people's living standards and requirements for food quality and safety, high-protein non-meat products have gradually become a trend of consumption before leisure. Combining plant-based raw materials with modern meat processing technology has become a top priority so...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L29/00A23L29/30A23L27/00A23L27/10A23L27/40C07C69/734A61P3/10
CPCA23L33/185A23L29/03A23L29/30A23L27/00A23L27/10A23L27/40C07C69/734A61P3/10A23V2002/00A23V2200/328A23V2200/228A23V2250/5118A23V2200/16A23V2250/548A23V2250/5488Y02A40/90
Inventor 周姜帆许金红尹涛
Owner 浙江波拉波拉食品股份有限公司
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