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Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat

A technology of vegetable protein meat and production technology, which is applied in the fields of food science, food forming, application, etc., can solve the problems of restricting the wide application of protein sources, and achieve the effects of reducing beany flavor, correcting peculiar smell, 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

The beany flavor of soy products limits its widespread use as a protein source

Method used

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  • Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat
  • Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat
  • Production process of vegetable protein meat capable of reducing beany flavor and vegetable protein meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production process of vegetable protein meat with reduced beany smell, comprising the following steps:

[0024] 1) Carry out oil extraction and defatting to soybeans, and then grind them into soybean powder;

[0025] 2) Mix soybean flour, edible salt and soda ash with a mass ratio of 100:1:1 with 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 of the water added was 95°C.

[0026] 3) Feed the bean flour dough to the screw extrusion extruder at a speed of 8g / s, and the screw extrusion extruder is divided into a molding section and a cooling section; the temperature of the molding section is 150°C, and the cooling section is puffed. The temperature is 60°C. After extrusion and puffing, it is cooled first and then dried to obtain vegetable protein meat. Among them, the water delivery volume is 1 / 3; the screw speed is 20rpm.

Embodiment 2

[0028] A production process of vegetable protein meat with reduced beany smell, comprising the following steps:

[0029] 1) Carry out oil extraction and defatting to soybeans, and then grind them into soybean powder;

[0030] 2) Mix soybean flour, edible salt and soda ash with a mass ratio of 150:1:1 with 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) Feed the bean flour dough to the screw extrusion extruder at a speed of 10g / s, and the screw extrusion extruder is divided into a molding section and a cooling section; the temperature of the molding section is 170°C, and the cooling section is puffed. The temperature is 90°C. After extrusion and puffing, it is cooled first and then dried to obtain vegetable protein meat. Among them, the water delivery volume of the water column is 1 / 2; the screw speed is 2...

Embodiment 3

[0033] A production process of vegetable protein meat with reduced beany smell, comprising the following steps:

[0034] 1) Carry out oil extraction and defatting to soybeans, and then grind them into soybean powder;

[0035] 2) Mix soybean flour, edible salt and soda ash with a mass ratio of 120:1:1 with water to make soybean flour dough for later use; wherein, the amount of water added is 1 / 3 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) Feed the bean flour dough to the screw extrusion extruder at a speed of 9g / s, and the screw extrusion extruder is divided into a molding section and a cooling section; the temperature of the molding section is 160°C, and the cooling section is puffed. The temperature is 70°C. After extrusion and puffing, it is cooled first and then dried to obtain vegetable protein meat. Among them, the water delivery volume of the water column is 1 / 2; the screw speed is 23...

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Abstract

The invention discloses a production process of vegetable protein meat capable of reducing beany flavor, which comprises the following steps: 1) performing oil expression 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) feeding the bean flour dough into a screw extrusion bulking machine at the speed of 8-10g / s for extrusion bulking, and cooling and drying to obtain the vegetable protein meat. According to the technology, the feeding speed is set to be 8-10 g / s, and experiments prove that the beany flavor in the vegetable meat can be reduced and the peculiar smell can be corrected by puffing the vegetable protein meat within the feeding speed interval, so that the vegetable protein meat is close to the meat flavor. The vegetable protein meat prepared by the production 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 production process of vegetable protein meat with reduced beany smell and the vegetable protein meat. 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, beany smell will be produced during the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23P30/34
Inventor 郑雪君许立锵陈智光谢戊埻陈楚锐庄献旭陈璇邱丽银黄玲燕
Owner 广东真美食品股份有限公司
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