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Vegetable protein meat puffing process for reducing beany flavor by controlling temperature of forming section and vegetable protein meat

A technology of vegetable protein meat and puffing process, which is applied in the fields of food science, food forming and application, can solve problems such as affecting consumers' choice of vegetable protein meat and affecting the flavor of vegetable protein meat, and achieve the effect of correcting odor and enhancing aroma

Pending Publication Date: 2022-04-12
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bean flavor will affect the flavor of vegetable protein meat, thus affecting consumers' choice of vegetable protein meat

Method used

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  • Vegetable protein meat puffing process for reducing beany flavor by controlling temperature of forming section and vegetable protein meat
  • Vegetable protein meat puffing process for reducing beany flavor by controlling temperature of forming section and vegetable protein meat
  • Vegetable protein meat puffing process for reducing beany flavor by controlling temperature of forming section and vegetable protein meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A plant protein meat puffing process for controlling the temperature of the forming section to reduce the beany smell, comprising the following steps:

[0024] 1) Extract oil and degrease the soybeans, and then grind them into soybean powder; wherein, the particle size of the soybean powder is 50-100 mesh.

[0025] 2) Mix soybean flour, edible salt and soda ash with water at a mass ratio of 100:1:1 to make soybean flour dough for later use; wherein, the amount of water added is 2 / 5 of the total mass of soybean flour, edible salt and soda ash. The temperature of the water added was 95°C.

[0026] 3) extruding and puffing the bean flour dough at a temperature of 150° C. for 30 minutes, cooling at 60° C., and then drying to obtain vegetable protein meat.

Embodiment 2

[0028] A plant protein meat puffing process for controlling the temperature of the forming section to reduce the beany smell, comprising the following steps:

[0029] 1) Extract oil and degrease the soybeans, and then grind them into soybean powder; wherein, the particle size of the soybean powder is 50-100 mesh.

[0030] 2) Mixing soybean flour, edible salt and soda ash with a mass ratio of 150:1:1 and water to make soybean flour dough for later use; wherein, the amount of water added is 1 / 2 of the total mass of soybean flour, edible salt and soda ash. The temperature at which the water was added was 100°C.

[0031] 3) extruding and puffing the bean flour dough at a temperature of 170° C. for 20 minutes, cooling at 70° C., and then drying to obtain vegetable protein meat.

Embodiment 3

[0033] A plant protein meat puffing process for controlling the temperature of the forming section to reduce the beany smell, comprising the following steps:

[0034] 1) Extract oil and degrease the soybeans, and then grind them into soybean powder; wherein, the particle size of the soybean powder is 50-100 mesh.

[0035] 2) Mixing soybean flour, edible salt and soda ash with a mass ratio of 120:1:1 and water to make soybean flour dough for later use; wherein, the amount of water added is 2 / 5 of the total mass of soybean flour, edible salt and soda ash. The temperature at which the water was added was 100°C.

[0036] 3) extruding and puffing the bean flour dough at a temperature of 155° C. for 25 minutes, cooling at 65° C., and then drying to obtain vegetable protein meat.

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Abstract

The invention discloses a vegetable protein meat puffing process capable of reducing beany flavor by controlling the temperature of a forming section and vegetable protein meat, and the vegetable protein meat. The process comprises the following steps: 1) performing oil pressing and degreasing on soybeans, and then grinding into soybean powder; (2) mixing soybean flour, edible salt, sodium carbonate and water to prepare bean flour dough for later use; and (3) extruding and puffing the bean flour dough at the temperature of 150-170 DEG C, cooling and drying to obtain the vegetable protein meat. According to the puffing process, the extrusion puffing temperature is set to be 150-170 DEG C, and experiments prove that when the vegetable protein meat is puffed in the temperature interval, the beany flavor in the vegetable meat can be reduced, the peculiar smell can be corrected, and the vegetable protein meat is close to the meat flavor. The vegetable protein meat prepared by the puffing process has no obvious beany flavor, and the fragrance of the vegetable meat can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetable protein meat puffing process and vegetable protein meat by controlling the temperature of a forming section to reduce beany smell. Background technique [0002] Vegetable protein meat is made from defatted soybean flour, which is heated and puffed, and contains more than 50% soybean protein. Its color, taste, structure, and toughness are similar to those of animal meat, but its protein content is two or three times higher than that of pig and beef lean meat, and its lysine content is better than other vegetable proteins. It is non-toxic, harmless, and It is rich in germs and nutrients, and its greatest advantage is that it does not contain cholesterol and has no side effects of animal meat. It is one of the healthy foods that prevent high blood pressure, arteriosclerosis, and cardiovascular disease, and is very beneficial to the human body. [0003] However, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23P30/34
Inventor 陈晓漩陈楚锐李龄佳谢戊埻陈智光郑雪君陈璇陈泽桂蔡钰
Owner 广东真美食品股份有限公司
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