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Plant-based vegetarian meat stuffing and preparation method thereof

A plant-based, base-based technology, applied in the fields of plant protein processing, food science, protein food processing, etc., can solve problems such as the risk of allergies

Inactive Publication Date: 2021-07-06
高唐鲁缘商通生物科技有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above patent documents is that the addition of exogenous ingredients is introduced, and consumers are prone to the risk of allergies when eating

Method used

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  • Plant-based vegetarian meat stuffing and preparation method thereof
  • Plant-based vegetarian meat stuffing and preparation method thereof
  • Plant-based vegetarian meat stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The preparation method of plant-based vegetarian meat filling comprises the following steps:

[0062] Weigh 700g of soybean protein isolate and 300g of soybean dietary fiber, respectively, and blend them with a Swiss Buhler twin-screw extruder for high-moisture extrusion texturing. A constant-flow pump is used for material conditioning at the front of the extruder barrel. The flow rate of the constant flow pump makes the moisture content of the material reach 60%. Different temperature settings are adopted for each zone of extruder barrel 1. According to the order from the feeding end to the product outlet end, the temperature setting of each zone is as follows: conveying zone A 80°C, dough zone B 120°C, melt forming zone C 150°C, tissue The state forming zone D is 135°C, and the non-expanding extrusion molding zone E is 70°C. The extrudate is cut into long strips by an online cutting machine, wet-milled by a wet mill, dried in an oven and cooled, and packed in a food ...

Embodiment 2

[0085] The preparation method of plant-based vegetarian meat filling comprises the following steps:

[0086] Weigh 700g of soybean flour and 300g of soybean dietary fiber and blend them respectively, and use a Swiss Buhler twin-screw extruder to carry out high-moisture extrusion texturing. A constant-flow pump is used for material conditioning in the front section of the extruder barrel. By controlling the constant The flow rate of the flow pump makes the moisture content of the material reach 50%. Each area of ​​the extruder barrel adopts different temperature settings. According to the order from the feeding end to the product outlet end, the temperature settings of each area are as follows: conveying area A 80°C, dough area B 120°C, melt forming area C 140°C, tissue The state forming zone D is 135°C, and the non-expanding extrusion molding zone E is 70°C. The extrudate is cut into long strips by an online cutting machine, wet-milled by a wet mill, dried in an oven and cool...

Embodiment 3

[0088] The preparation method of plant-based vegetarian meat filling comprises the following steps:

[0089] Weigh 700g of soybean protein isolate and 300g of soybean flour and blend them respectively, and use Swiss Buhler twin-screw extruder to carry out high-moisture extrusion texturing, and use a constant-flow pump to carry out material conditioning in the front section of the extruder barrel. The flow rate of the flow pump makes the moisture content of the material reach 40%. Each area of ​​the extruder barrel adopts different temperature settings. According to the order from the feeding end to the product outlet end, the temperature settings of each area are as follows: conveying area A 80°C, dough area B 120°C, melt forming area C 145°C, tissue The state forming zone D is 135°C, and the non-expanding extrusion molding zone E is 70°C. The extrudate is cut into long strips by an online cutting machine, wet-milled by a wet mill, dried in an oven and cooled, and packed in a...

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Abstract

The invention belongs to the technical field of food processing, particularly relates to a plant-based vegetarian meat stuffing and further relates to a preparation method of the plant-based vegetarian meat stuffing. The preparation method of the plant-based vegetarian meat stuffing provided by the invention comprises the following steps: taking soybean protein isolate as a main raw material, adding a certain proportion of soybean dietary fiber into the soybean protein isolate, mixing the raw materials, tempering, extruding and texturing, cutting, wet-grinding, cooling, packaging and the like. The plant-based vegetarian meat stuffing provided by the invention has the beneficial effects that: (1) no exogenous component is added, the product is prepared by completely using inherent components of soybeans, and the risk of allergy and the like caused by introduction of the exogenous component is avoided; (2) the proportion of the soybean protein isolate in the product can reach 50-83% (dry basis), that is, the quality of the product is excellent; and (3) the texture quality of the product can be obtained by changing the proportion of the soybean dietary fiber in the materials, and the surface adhesiveness and fibrosis degree of the product formed by mixing the soybean protein and the soybean dietary fiber reach expectations.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plant-based vegetarian meat filling, and also relates to a preparation method of the above-mentioned plant-based vegetarian meat filling. Background technique [0002] In recent years, people have paid more and more attention to food health and monitoring food intake. Animal foods are the only dietary source of cholesterol and are high in saturated fat. Many health scholars advocate that the public reduce the intake of red meat. Plant protein has been processed and restructured, and its texture and taste are similar to meat. [0003] Regarding vegetarian meat, the following patent documents have disclosed: [0004] CN112167425A provides a vegetable protein jerky and its processing method. The processing method includes: taking vegetable protein, starch, seasoning and water as raw materials, and then performing subsequent processing after low-humidity extru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22A23J3/26
CPCA23J3/16A23J3/227A23J3/26
Inventor 赵庆奎刘长新张健赵鹏穆洪静
Owner 高唐鲁缘商通生物科技有限公司
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