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Nutritional and safe plant-based meat and preparation method thereof

A nutrient and plant technology, which is applied in the field of nutritionally safe plant meat and its preparation, can solve the problems of destroying the nutrient content of nutritionally safe plant meat and single nutritional value, and achieve the effect of improving the texture of plant meat, rich in nutrients, and easy to absorb

Pending Publication Date: 2021-05-04
赵志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw materials of the patented nutritious and safe plant meat are heated by steam, and the soluble plant protein isolate powder can be induced by heating to form a thermally irreversible gel. Heating destroys the nutritional components of the nutritious and safe plant meat, and the nutritional value is single

Method used

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  • Nutritional and safe plant-based meat and preparation method thereof
  • Nutritional and safe plant-based meat and preparation method thereof
  • Nutritional and safe plant-based meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A nutritious and safe vegetable meat, made of the following raw materials in weight percentage: 46% of rehydrated silk protein, 15% of peanut oil, 7.5% of wheat starch, 3% of oat flour, 0.22% of guar gum, 0.1% of agar, monosodium glutamate 0.3%, ice water 27%, inulin 0.6%, curcumin 0.04%, matsutake extract (polysaccharide content 25-35%) 0.2%, selenium-enriched edible fungus powder 0.02%, carotene 0.02%.

[0031] The preparation method of the rehydrated silk protein comprises the following steps: adding 10% water and 5% starch by weight of vegetable protein to the soybean protein isolate, preparing the silk protein by extrusion, and then subjecting the silk protein to microwave Sterilization, followed by soaking in slightly acidic potential water for 20 minutes, and finally dehydration treatment to obtain rehydrated silk protein with a water content of 45%, wherein the protein content of the soybean protein isolate is ≥ 90%, and the fat content is ≤ 1%.

[0032] The pre...

Embodiment 2

[0043] A nutritious and safe vegetable meat, made of the following raw materials in weight percentage: 40% rehydrated silk protein, 13% rapeseed oil, 10% corn starch, 5% millet flour, 0.5% carrageenan, 0.05% agar, MSG 0.29%, ice water 29%, inulin 1%, curcumin 0.02%, matsutake extract (polysaccharide content 25-35%) 0.5%, selenium-enriched edible fungus powder 0.02%, carotene 0.01%, calcium carbonate 0.56% , ferrous sulfate 0.01%, zinc lactate 0.01%, potassium chloride 0.03%.

[0044] The preparation method of the rehydrated silk protein comprises the following steps: adding 15% water and 5% starch by weight of vegetable protein to the soybean protein isolate, preparing the silk protein by extrusion, and then subjecting the silk protein to microwave Sterilize, then soak in slightly acidic potential water for 15 minutes, and finally dehydrate to obtain rehydrated silk protein with a water content of 43%, wherein the protein content of the soybean protein isolate is ≥ 90%, and th...

Embodiment 3

[0056] A nutritious and safe vegetable meat, made of the following raw materials in weight percentage: 45% rehydrated silk protein, 14% peanut oil, 8.3% potato starch, 3% quinoa flour, 0.4% guar gum, 0.2% agar, monosodium glutamate 0.5%, ice water 27%, inulin 0.5%, curcumin 0.05%, matsutake extract (polysaccharide content 25-35%) 0.2%, selenium-enriched edible fungus powder 0.01%, carotene 0.01%, calcium fruitate 0.74% , ferrous sulfate 0.01%, zinc lactate 0.02%, potassium chloride 0.05%, nicotinamide 0.01%.

[0057] The preparation method of the rehydrated silk protein comprises the following steps: adding 20% ​​water and 10% starch by weight of vegetable protein to soybean protein isolate and pea protein isolate (the weight ratio of both is 3:2), The drawn protein was prepared by pressing method, and then the drawn protein was sterilized by microwave, then soaked in slightly acidic potential water for 30 minutes, and finally dehydrated to obtain the rehydrated drawn protein ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a nutritional and safe plant-based meat and a preparation method thereof. The nutritional and safe plant-based meat is prepared from the following raw materials in percentage by weight: 40-55% of rewatered drawing protein, 10-15% of vegetable oil, 5-10% of starch, 2-5% of coarse cereal powder, 0.25-0.7% of edible gum, 0.3-0.5% of a flavor enhancer, 20-30% of ice water and 1-3% of a nutritional supplement. According to the invention, vacuum chopping and mixing, vacuum stirring and vacuum forming technologies are adopted, so that the produced plant-based meat is nutritional and safe; few air is left in the plant-based meat, so that the plant-based meat is good in compactness, good in taste, chewy, fresh and fragrant, with a light yellow color, and relatively good in smell and color; the problem that the plant-based meat is not easy to form after being cut is solved, so that the plant-based meat is relatively good in block, slice, shred and strip forming property, and is safe and healthy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to nutritious and safe vegetable meat and a preparation method thereof. Background technique [0002] Nutritious and safe plant meat uses plant protein as the main raw material. By reshaping the dissociation and polymerization behavior of protein, it forms a textured plant protein with a similar fiber structure and chewing feeling to animal meat. At the same time, non-animal source foods such as fats, pigments, and adhesives are added. The ingredients are processed and customized to have a shape, color, flavor and taste close to real animal meat, which is healthy and safe, and meets people's health requirements. However, the raw material of the current vegetable protein mainly comes from soybean protein, the quality of the obtained nutritious and safe vegetable meat is limited, and high temperature treatment is required in the preparation process, which destroys ...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/115A23L33/125A23L33/21A23L33/10A23L33/105A23L33/16A23J3/22A23J3/26A23L5/20A23L5/30A23L29/238A23L29/256A23L7/10A23L5/00A23L27/22
CPCA23L33/185A23L33/115A23L33/125A23L33/21A23L33/10A23L33/105A23L33/16A23J3/227A23J3/26A23L5/20A23L5/34A23L5/27A23L29/238A23L29/256A23L7/101A23L5/00A23L27/22A23V2002/00A23V2250/5488A23V2250/548A23V2250/18A23V2250/5118A23V2200/242A23V2250/506A23V2250/5024A23V2250/5062A23V2250/208A23V2250/2112A23V2250/211A23V2250/1578A23V2250/1642A23V2250/16A23V2250/7046Y02A40/90
Inventor 赵志军赵永敢李星科谢永磊
Owner 赵志军
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