CN112515034B - Process for processing vegetable chicken fiber food by using soybean protein isolate - Google Patents
Process for processing vegetable chicken fiber food by using soybean protein isolate Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 title claims abstract description 43
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 26
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 26
- 238000012545 processing Methods 0.000 title claims abstract description 19
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- 102000004169 proteins and genes Human genes 0.000 claims abstract description 42
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- 239000004368 Modified starch Substances 0.000 claims abstract description 25
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 25
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 25
- 235000005822 corn Nutrition 0.000 claims abstract description 25
- 235000019426 modified starch Nutrition 0.000 claims abstract description 25
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 15
- 239000003549 soybean oil Substances 0.000 claims abstract description 15
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- 241000209140 Triticum Species 0.000 claims abstract description 14
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- 238000003756 stirring Methods 0.000 claims description 68
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- 210000004080 milk Anatomy 0.000 claims description 37
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- 238000011282 treatment Methods 0.000 claims description 36
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- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 22
- 238000004132 cross linking Methods 0.000 claims description 21
- 238000001125 extrusion Methods 0.000 claims description 20
- 229920002261 Corn starch Polymers 0.000 claims description 19
- 239000008120 corn starch Substances 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 19
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 claims description 17
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- -1 fatty acid ester Chemical class 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
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- 229920000223 polyglycerol Polymers 0.000 claims description 9
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- 108060008539 Transglutaminase Proteins 0.000 claims description 4
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- 229940071440 soy protein isolate Drugs 0.000 claims description 3
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- 238000012360 testing method Methods 0.000 description 2
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- 108010068370 Glutens Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/348—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins obtained from waste materials
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Fodder In General (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a process for processing plant-based chicken fiber food by utilizing soybean protein isolate, which is characterized in that the plant-based chicken fiber food is obtained by extruding and processing the soybean protein isolate, wheat protein, low-temperature soybean meal, corn modified starch and soybean oil in a specific ratio by double screws. According to the invention, through high-temperature, high-pressure and high-strength shearing and molecular recombination, 2-, 3-and 4-level structures of protein molecules are opened, then the protein molecules are crosslinked and recombined with components such as starch and the like, and are fully fused with water, so that the chicken-like fiber is obtained, the water content is high, the eating mouthfeel is good, the chicken-like fiber can be widely used for various foods, functional foods and the like instead of chicken, and healthier protein is provided for human beings.
Description
Technical Field
The invention relates to a processing technology of a vegetable chicken fiber food, in particular to a technology for processing the vegetable chicken fiber food by utilizing soy protein isolate. Belongs to the technical field of food processing.
Background
With the increase of commercialization degree of the breeding industry, pursuing high profit becomes a great importance for breeding enterprises, adding hormones and antibiotics into feed becomes a normal form, and completely healthy animal meat is difficult to find. The meat contains too much cholesterol and fat, so that many people take too much meat and too much protein, wherein the excessive protein is also converted into fat, the probability of various diseases such as diabetes, hypertension, heart disease and the like is increased virtually, the chronic diseases can be effectively prevented and controlled by the diet mainly comprising plant food, and the diet is also greatly helpful for reducing weight;
the existing vegetarian meat products in the market are mostly mixed and synthesized by soybean protein, gluten, starch and the like, the taste is disordered, and the fiber shredded meat cannot be shown. Pure vegetable food is not superior to meat food in taste and flavor, most of the vegetable people cannot persist for a long time, and single vegetable food is unbalanced in nutrient components, so that the vegetable food substitute can replace meat food and has the advantages of similar appearance, color, flavor, taste and the like of meat food.
At present, high-humidity plant-based high-protein meat analogue products are not directly produced at home and are all dry-process tissue protein and wire-drawing protein, the moisture content of the high-humidity meat analogue produced by one-step forming at present is below 65%, and the product fiber is difficult to form when the moisture content exceeds the critical point.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a process for processing vegetable chicken fiber food by utilizing soybean protein isolate, which has high water content and good edible mouthfeel.
In order to achieve the purpose, the invention adopts the following technical scheme:
a process for processing a vegetable chicken fiber food by using soybean protein isolate comprises the following steps of extruding and processing 30-50 parts by weight of soybean protein isolate, 5-20 parts by weight of wheat protein, 10-30 parts by weight of low-temperature soybean meal, 10-40 parts by weight of corn modified starch and 5-20 parts by weight of soybean oil by using double screws to obtain the chicken fiber food.
Preferably, the method comprises the following specific steps in parts by weight:
(1) firstly, waxy corn starch and water are mixed and then fermented by using baker's yeast to obtain starch milk, then the pH value is adjusted to 10-12, epoxypropane and sodium trimetaphosphate are added to carry out crosslinking reaction, the pH value is adjusted to 7, and post-treatment is carried out to obtain corn modified starch;
(2) adding 10-40 parts of the corn modified starch obtained in the step (1) and 2-3 parts of sodium alginate into 100 parts of water, uniformly stirring to prepare starch slurry, adding 0.02-0.04 part of polyglycerol fatty acid ester into 5-20 parts of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 110-120 parts of 1-2% calcium chloride solution with mass concentration while stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 30-50 parts of soybean protein isolate, 5-20 parts of wheat protein and 10-30 parts of low-temperature soybean meal into 100 parts of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzymes, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
Further preferably, in the step (1), the preparation method of the starch milk comprises the following steps: adding 1 part of waxy corn starch into 1.8-2.2 parts of water, uniformly stirring, adding 0.008-0.01 part of baker's yeast, stirring at 30-32 ℃, and fermenting for 20-30 minutes to obtain the starch milk.
More preferably, in the step (1), the crosslinking reaction is specifically performed by the following steps in parts by weight: firstly, 0.01-0.02 part of epoxypropane is added into 1 part of starch milk, the mixture is stirred and reacted for 20-25 hours at the temperature of 40-50 ℃, then 0.0003-0.0005 part of sodium trimetaphosphate is added, and the mixture is continuously stirred for 3-5 hours under the condition of heat preservation.
Further preferably, in step (1), the post-treatment comprises: washing with water for 3-5 times, and vacuum drying at 45-50 ℃ for 15-18 hours.
Preferably, in the step (2), the calcium chloride solution is added dropwise for 20-30 minutes, and then the mixture is stirred for 30-40 minutes after the dropwise addition.
Further preferably, in the step (2), the drying process conditions are as follows: vacuum drying at 45-50 deg.c for 8-10 hr.
Preferably, in the step (3), the dosages of the flavourzyme and the transglutaminase are respectively 0.2-0.3% and 0.08-0.1% of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the transglutaminase are respectively 5 ten thousand U/g and 1000U/g.
Further preferably, in the step (3), the enzymolysis process conditions are as follows: carrying out enzymolysis for 20-30 minutes at 32-35 ℃.
Further preferably, in the step (3), the post-treatment includes: naturally cooling to room temperature (25 ℃), freeze-drying for 20-25 hours, and crushing.
Preferably, in the step (4), the gel material and the premixed powder are uniformly mixed and sent to a preheated double-screw extrusion device for extrusion, and the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
The invention has the beneficial effects that:
the invention obtains the vegetable chicken fiber food by extruding and processing the soybean protein isolate, the wheat protein, the low-temperature soybean meal, the corn modified starch and the soybean oil in a specific ratio by double screws. According to the invention, through high-temperature, high-pressure and high-strength shearing and molecular recombination, 2-, 3-and 4-level structures of protein molecules are opened, then the protein molecules are crosslinked and recombined with components such as starch and the like, and are fully fused with water, so that the chicken-like fiber is obtained, the water content is high, the eating mouthfeel is good, the chicken-like fiber can be widely used for various foods, functional foods and the like instead of chicken, and healthier protein is provided for human beings.
Specifically, waxy corn starch and water are mixed and then are fermented by using baker's yeast to obtain starch milk, and then propylene oxide and sodium trimetaphosphate are used for carrying out crosslinking reaction to obtain corn modified starch; adding corn modified starch and sodium alginate into water, stirring to obtain starch slurry, adding polyglycerol fatty acid ester into soybean oil, stirring, adding starch slurry, stirring, dropwise adding calcium chloride solution under stirring, gelatinizing, and drying to obtain gel material; adding soybean protein isolate, wheat protein and low-temperature soybean meal into water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder; and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
The corn modified starch is subjected to partial fermentation and crosslinking treatment, and is gelatinized with soybean oil by virtue of the gelatinization reaction of sodium alginate and calcium chloride, so that the moisture content is favorably improved, and the mouthfeel is improved. The soybean protein isolate, the wheat protein and the low-temperature soybean meal are subjected to enzymolysis treatment by utilizing flavourzyme and glutamine transaminase to generate amino acid with emulsification and special flavour, so that the subsequent double-screw extrusion crosslinking recombination is facilitated, the moisture content is further improved, and the mouthfeel is improved.
Detailed Description
The present invention will be further illustrated by the following examples, which are intended to be merely illustrative and not limitative.
Example 1:
a process for processing vegetable chicken fiber food by using soybean protein isolate comprises the following steps:
(1) waxy corn starch and water are mixed and then fermented by using baker's yeast to obtain starch milk, then the pH value is adjusted to 10, epoxypropane and sodium trimetaphosphate are added to carry out crosslinking reaction, the pH value is adjusted to 7, and post-treatment is carried out to obtain corn modified starch;
(2) adding 40kg of the corn modified starch obtained in the step (1) and 2kg of sodium alginate into 100kg of water, uniformly stirring to prepare starch slurry, adding 0.02kg of polyglycerol fatty acid ester into 20kg of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 120kg of calcium chloride solution with the mass concentration of 1%, stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 50kg of soybean protein isolate, 5kg of wheat protein and 30kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: firstly, adding 1kg of waxy corn starch into 1.8kg of water, uniformly stirring, then adding 0.01kg of bread yeast, stirring and fermenting for 30 minutes at 30 ℃ to obtain the starch milk.
In the step (1), the specific method of the crosslinking reaction is as follows: firstly, 0.01kg of epoxypropane is added into 1kg of starch milk, the mixture is stirred and reacted for 20 hours at 50 ℃, then 0.0005kg of sodium trimetaphosphate is added, and the mixture is kept warm and stirred for 3 hours.
In the step (1), the post-treatment comprises: washed with water 5 times and dried in vacuum at 45 ℃ for 18 hours.
In the step (2), the dropping time of the calcium chloride solution is 20 minutes, and the stirring is continued for 40 minutes after the dropping is finished.
In the step (2), the drying process conditions are as follows: vacuum drying at 45 deg.C for 10 hr.
In the step (3), the dosages of the flavourzyme and the glutamine transaminase are respectively 0.2 percent and 0.1 percent of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the glutamine transaminase are respectively 5 ten thousand U/g and 1000U/g.
In the step (3), the enzymolysis process conditions are as follows: enzymolysis is carried out for 30 minutes at 32 ℃.
In the step (3), the post-processing comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 20 hr, and pulverizing.
Uniformly mixing the gel material and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Example 2:
a process for processing vegetable chicken fiber food by using soybean protein isolate comprises the following steps:
(1) waxy corn starch and water are mixed and then fermented by using baker's yeast to obtain starch milk, then the pH value is adjusted to 12, epoxypropane and sodium trimetaphosphate are added to carry out crosslinking reaction, the pH value is adjusted to 7, and post-treatment is carried out to obtain corn modified starch;
(2) adding 10kg of the corn modified starch obtained in the step (1) and 3kg of sodium alginate into 100kg of water, uniformly stirring to prepare starch slurry, adding 0.04kg of polyglycerol fatty acid ester into 5kg of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 110kg of calcium chloride solution with the mass concentration of 2% while stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 30kg of soybean protein isolate, 20kg of wheat protein and 10kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: firstly, adding 1kg of waxy corn starch into 2.2kg of water, uniformly stirring, then adding 0.008kg of bread yeast, stirring and fermenting for 20 minutes at 32 ℃ to obtain the starch milk.
In the step (1), the specific method of the crosslinking reaction is as follows: firstly, 0.02kg of propylene oxide is added into 1kg of starch milk, the mixture is stirred and reacted for 25 hours at the temperature of 40 ℃, then 0.0003kg of sodium trimetaphosphate is added, and the mixture is kept warm and stirred for 5 hours.
In the step (1), the post-treatment comprises: washed with water 3 times and dried under vacuum at 50 ℃ for 15 hours.
In the step (2), the calcium chloride solution is added dropwise for 30 minutes, and stirring is continued for 30 minutes after the addition is finished.
In the step (2), the drying process conditions are as follows: vacuum drying at 50 deg.C for 8 hr.
In the step (3), the dosages of the flavourzyme and the glutamine transaminase are respectively 0.3 percent and 0.08 percent of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the glutamine transaminase are respectively 5 ten thousand U/g and 1000U/g.
In the step (3), the enzymolysis process conditions are as follows: enzymolysis is carried out for 20 minutes at 35 ℃.
In the step (3), the post-treatment comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 25 hr, and pulverizing.
Uniformly mixing the gel material and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Example 3:
a process for processing vegetable chicken fiber food by using soybean protein isolate comprises the following steps:
(1) waxy corn starch and water are mixed and then fermented by using bread yeast to obtain starch milk, then the pH value is adjusted to 11, epoxypropane and sodium trimetaphosphate are added to carry out crosslinking reaction, the pH value is adjusted to 7, and post-treatment is carried out to obtain corn modified starch;
(2) adding 30kg of the corn modified starch obtained in the step (1) and 2.5kg of sodium alginate into 100kg of water, uniformly stirring to prepare starch slurry, adding 0.03kg of polyglycerol fatty acid ester into 12kg of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 115kg of calcium chloride solution with the mass concentration of 1.5% while stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 40kg of soybean protein isolate, 12kg of wheat protein and 20kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: adding 1kg waxy corn starch into 2kg water, stirring and mixing uniformly, then adding 0.009kg bread yeast, stirring and fermenting for 25 minutes at 31 ℃ to obtain the starch milk.
In the step (1), the specific method of the crosslinking reaction is as follows: firstly, 0.015kg of propylene oxide is added into 1kg of starch milk, the mixture is stirred and reacted for 22 hours at the temperature of 45 ℃, then 0.0004kg of sodium trimetaphosphate is added, and the mixture is kept warm and stirred for 4 hours.
In the step (1), the post-treatment comprises: washed with water for 4 times and dried in vacuum at 48 ℃ for 16 hours.
In the step (2), the calcium chloride solution is added dropwise for 25 minutes, and stirring is continued for 35 minutes after the addition is completed.
In the step (2), the drying process conditions are as follows: vacuum drying at 48 ℃ for 9 hours.
In the step (3), the dosages of the flavourzyme and the glutamine transaminase are respectively 0.25 percent and 0.09 percent of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the glutamine transaminase are respectively 5 ten thousand U/g and 1000U/g.
In the step (3), the enzymolysis process conditions are as follows: enzymolysis is carried out for 25 minutes at 33 ℃.
In the step (3), the post-processing comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 22 hr, and pulverizing.
Uniformly mixing the gel material and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Comparative example 1
A process for processing vegetable chicken fiber food by using soybean protein isolate comprises the following steps:
(1) firstly, waxy corn starch is mixed with water to obtain starch milk, then the pH value is adjusted to be 10, epoxypropane and sodium trimetaphosphate are added for cross-linking reaction, the pH value is adjusted to be 7, and post-treatment is carried out to obtain corn modified starch;
(2) adding 40kg of the corn modified starch obtained in the step (1) and 2kg of sodium alginate into 100kg of water, uniformly stirring to prepare starch slurry, adding 0.02kg of polyglycerol fatty acid ester into 20kg of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 120kg of calcium chloride solution with the mass concentration of 1%, stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 50kg of soybean protein isolate, 5kg of wheat protein and 30kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: firstly, 1kg of waxy corn starch is added into 1.8kg of water, and the starch milk is obtained after the mixture is evenly stirred.
In the step (1), the specific method of the crosslinking reaction is as follows: firstly, 0.01kg of epoxypropane is added into 1kg of starch milk, the mixture is stirred and reacted for 20 hours at the temperature of 50 ℃, then 0.0005kg of sodium trimetaphosphate is added, and the mixture is continuously stirred for 3 hours under the condition of heat preservation.
In the step (1), the post-treatment comprises: washed with water 5 times and dried in vacuum at 45 ℃ for 18 hours.
In the step (2), the dropping time of the calcium chloride solution is 20 minutes, and the stirring is continued for 40 minutes after the dropping is finished.
In the step (2), the drying process conditions are as follows: vacuum drying at 45 deg.C for 10 hr.
In the step (3), the dosages of the flavourzyme and the glutamine transaminase are respectively 0.2 percent and 0.1 percent of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the glutamine transaminase are respectively 5 ten thousand U/g and 1000U/g.
In the step (3), the enzymolysis process conditions are as follows: enzymolysis is carried out for 30 minutes at 32 ℃.
In the step (3), the post-processing comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 20 hr, and pulverizing.
Uniformly mixing the gel material and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Comparative example 2
A process for processing vegetable chicken fiber food by using soy protein isolate comprises the following steps:
(1) waxy corn starch and water are mixed and then are fermented by using baker's yeast to obtain starch milk, and the starch milk is post-treated to obtain corn modified starch;
(2) adding 40kg of the corn modified starch obtained in the step (1) and 2kg of sodium alginate into 100kg of water, uniformly stirring to prepare starch slurry, adding 0.02kg of polyglycerol fatty acid ester into 20kg of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 120kg of calcium chloride solution with the mass concentration of 1%, stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 50kg of soybean protein isolate, 5kg of wheat protein and 30kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: firstly, adding 1kg of waxy corn starch into 1.8kg of water, uniformly stirring, then adding 0.01kg of bread yeast, stirring and fermenting for 30 minutes at 30 ℃ to obtain the starch milk.
In the step (1), the post-treatment comprises: washed with water 5 times and dried in vacuum at 45 ℃ for 18 hours.
In the step (2), the dropping time of the calcium chloride solution is 20 minutes, and the stirring is continued for 40 minutes after the dropping is finished.
In the step (2), the drying process conditions are as follows: vacuum drying at 45 deg.C for 10 hr.
In the step (3), the dosages of the flavourzyme and the glutamine transaminase are respectively 0.2 percent and 0.1 percent of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the glutamine transaminase are respectively 5 ten thousand U/g and 1000U/g.
In the step (3), the enzymolysis process conditions are as follows: enzymolysis is carried out for 30 minutes at 32 ℃.
In the step (3), the post-processing comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 20 hr, and pulverizing.
Uniformly mixing the gel material and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Comparative example 3
A process for processing vegetable chicken fiber food by using soybean protein isolate comprises the following steps:
(1) waxy corn starch and water are mixed and then fermented by using baker's yeast to obtain starch milk, then the pH value is adjusted to 10, epoxypropane and sodium trimetaphosphate are added to carry out crosslinking reaction, the pH value is adjusted to 7, and post-treatment is carried out to obtain corn modified starch;
(2) then adding 50kg of soybean protein isolate, 5kg of wheat protein and 30kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzyme, and performing post-treatment to obtain premixed powder;
(3) and (3) finally, mixing 40kg of the corn modified starch obtained in the step (1), 20kg of soybean oil and the premixed powder obtained in the step (2) through twin-screw extrusion to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: firstly, adding 1kg of waxy corn starch into 1.8kg of water, uniformly stirring, then adding 0.01kg of bread yeast, stirring and fermenting for 30 minutes at 30 ℃ to obtain the starch milk.
In the step (1), the specific method of the crosslinking reaction is as follows: firstly, 0.01kg of epoxypropane is added into 1kg of starch milk, the mixture is stirred and reacted for 20 hours at the temperature of 50 ℃, then 0.0005kg of sodium trimetaphosphate is added, and the mixture is continuously stirred for 3 hours under the condition of heat preservation.
In the step (1), the post-treatment comprises: washed with water 5 times and dried in vacuum at 45 ℃ for 18 hours.
In the step (2), the dosages of the flavourzyme and the glutamine transaminase are respectively 0.2 percent and 0.1 percent of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the glutamine transaminase are respectively 5 ten thousand U/g and 1000U/g.
In the step (2), the enzymolysis process conditions are as follows: enzymolysis is carried out for 30 minutes at 32 ℃.
In the step (2), the post-treatment comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 20 hr, and pulverizing.
Uniformly mixing the corn modified starch, the soybean oil and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Comparative example 4
A process for processing vegetable chicken fiber food by using soybean protein isolate comprises the following steps:
(1) waxy corn starch and water are mixed and then fermented by using baker's yeast to obtain starch milk, then the pH value is adjusted to 10, epoxypropane and sodium trimetaphosphate are added to carry out crosslinking reaction, the pH value is adjusted to 7, and post-treatment is carried out to obtain corn modified starch;
(2) adding 40kg of the corn modified starch obtained in the step (1) and 2kg of sodium alginate into 100kg of water, uniformly stirring to prepare starch slurry, adding 0.02kg of polyglycerol fatty acid ester into 20kg of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 120kg of calcium chloride solution with the mass concentration of 1%, stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 50kg of soybean protein isolate, 5kg of wheat protein and 30kg of low-temperature soybean meal into 100kg of water to prepare protein slurry, and performing post-treatment to obtain premixed powder;
(4) and finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food.
In the step (1), the preparation method of the starch milk comprises the following steps: firstly, adding 1kg of waxy corn starch into 1.8kg of water, uniformly stirring, then adding 0.01kg of bread yeast, stirring and fermenting for 30 minutes at 30 ℃ to obtain the starch milk.
In the step (1), the specific method of the crosslinking reaction is as follows: firstly, 0.01kg of epoxypropane is added into 1kg of starch milk, the mixture is stirred and reacted for 20 hours at 50 ℃, then 0.0005kg of sodium trimetaphosphate is added, and the mixture is kept warm and stirred for 3 hours.
In the step (1), the post-treatment comprises: washed with water 5 times and dried in vacuum at 45 ℃ for 18 hours.
In the step (2), the dropping time of the calcium chloride solution is 20 minutes, and the stirring is continued for 40 minutes after the dropping is finished.
In the step (2), the drying process conditions are as follows: vacuum drying at 45 deg.C for 10 hr.
In the step (3), the post-processing comprises: naturally cooling to room temperature (25 deg.C), freeze drying for 20 hr, and pulverizing.
Step (4) uniformly mixing the gel material and the premixed powder, and feeding the mixture into preheated double-screw extrusion equipment for extrusion, wherein the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, the rotating speed of a screw is 250rpm, the feeding speed is 4kg/h, a liquid feeding area is arranged, the water addition amount is 180 percent of the total weight of the gel material and the premixed powder, the temperature of a die head is 122 ℃, and the temperatures of all areas in a cavity are 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence.
Test examples
The water content of the chicken-like fiber food obtained in the examples 1-3 and the comparative examples 1-4 is detected by referring to GB/T5009.3-2016, the appearance color and taste of the chicken-like fiber food are examined, and the results are shown in Table 1.
TABLE 1 moisture content and appearance color examination
| Moisture content (%) | Appearance, color and taste | |
| Example 1 | 72.2 | White color, filamentous fiber, good elasticity and toughness |
| Example 2 | 72.7 | White color, filamentous fiber, good elasticity and toughness |
| Example 3 | 73.4 | White color, filamentous fiber, good elasticity and toughness |
| Comparative example 1 | 62.4 | Yellow in color, less obvious filament shape and slightly elastic in mouth |
| Comparative example 2 | 55.6 | Yellow in color, less obvious filament shape and slightly elastic in mouth |
| Comparative example 3 | 56.3 | Yellow in color, less obvious filament shape and slightly elastic in mouth |
| Comparative example 4 | 59.1 | Yellow in color, less obvious filament shape and slightly elastic in mouth |
The chicken fiber-like food obtained in examples 1-3 and comparative examples 1-4 was cut into 2 cm-high cylindrical pieces from the middle part, the elasticity was measured by a TA-XT2i texture analyzer, each sample was repeatedly measured 3 times, and the average value was obtained, and the results are shown in Table 2.
The measurement parameters were as follows: TPA mode, trigger force 5g, speed before measuring 5mm/s, speed in measuring 3mm/s, speed after measuring 5mm/s, distance of pressing 6mm, interval time of 2 pressing 5s, the probe is P5 type probe.
TABLE 2 elasticity test
| Elasticity | |
| Example 1 | 0.91 |
| Example 2 | 0.92 |
| Example 3 | 0.95 |
| Comparative example 1 | 0.69 |
| Comparative example 2 | 0.58 |
| Comparative example 3 | 0.60 |
| Comparative example 4 | 0.65 |
As can be seen from tables 1 and 2, the food obtained in examples 1 to 3 had a white color, a fibrous texture, more resemblance to chicken, a high moisture content, and a good taste.
Comparative example 1 the fermentation treatment step of baker's yeast is omitted in step (1), the cross-linking reaction step is omitted in step (1) in comparative example 2, the gelation treatment is omitted in step (2) in comparative example 3, and the enzymolysis treatment is omitted in step (3) in comparative example 4, so that the moisture content of the obtained chicken-like fiber food is obviously reduced, and the mouthfeel is poor, which shows that the gelation, cross-linking, enzymolysis and other treatments of the invention are all beneficial to the improvement of the moisture content and the mouthfeel.
Although the present invention has been described with reference to the specific embodiments, it is not intended to limit the scope of the present invention, and various modifications and variations can be made by those skilled in the art without inventive changes based on the technical solution of the present invention.
Claims (7)
1. A process for processing vegetable chicken fiber food by utilizing soy protein isolate is characterized by comprising the following specific steps in parts by weight:
(1) mixing waxy corn starch with water, fermenting by using baker's yeast to obtain starch milk, adjusting the pH to be = 10-12, adding epoxypropane and sodium trimetaphosphate to perform a crosslinking reaction, adjusting the pH to be =7, and performing post-treatment to obtain corn modified starch;
(2) adding 10-40 parts of the corn modified starch obtained in the step (1) and 2-3 parts of sodium alginate into 100 parts of water, uniformly stirring to prepare starch slurry, adding 0.02-0.04 part of polyglycerol fatty acid ester into 5-20 parts of soybean oil, uniformly stirring, adding the starch slurry, uniformly stirring, dropwise adding 110-120 parts of 1-2% calcium chloride solution with mass concentration while stirring, gelatinizing, and drying to obtain a gel material;
(3) then adding 30-50 parts of soybean protein isolate, 5-20 parts of wheat protein and 10-30 parts of low-temperature soybean meal into 100 parts of water to prepare protein slurry, adding flavourzyme and glutamine transaminase, stirring for enzymolysis, inactivating enzymes, and performing post-treatment to obtain premixed powder;
(4) finally, extruding and mixing the gel material and the premixed powder through a double screw to prepare the chicken fiber-like food;
wherein, the gel material and the premixed powder are uniformly mixed in the step (4) and are sent into a preheated double-screw extrusion device for extrusion, and the specific process conditions are as follows: the length-diameter ratio of the screw is 24: 1, setting the rotating speed of a screw at 250rpm, the feeding speed at 4kg/h, arranging a liquid feeding area, adding water in an amount of 180 percent of the total weight of a gel material and premixed powder, setting the temperature of a die head at 122 ℃, and setting the temperatures of all areas in a cavity at 80 ℃, 130 ℃, 140 ℃, 120 ℃ and 120 ℃ in sequence;
in the step (1), the preparation method of the starch milk comprises the following steps in parts by weight: adding 1 part of waxy corn starch into 1.8-2.2 parts of water, uniformly stirring, adding 0.008-0.01 part of baker's yeast, stirring at 30-32 ℃, and fermenting for 20-30 minutes to obtain the starch milk.
2. The process according to claim 1, wherein in the step (1), the crosslinking reaction is carried out by the following specific method in parts by weight: firstly, 0.01-0.02 part of epoxypropane is added into 1 part of starch milk, the mixture is stirred and reacted for 20-25 hours at the temperature of 40-50 ℃, then 0.0003-0.0005 part of sodium trimetaphosphate is added, and the mixture is continuously stirred for 3-5 hours under the condition of heat preservation.
3. The process according to claim 1, wherein in the step (2), the calcium chloride solution is added dropwise for 20 to 30 minutes, and stirring is continued for 30 to 40 minutes after the addition is completed.
4. The process of claim 1, wherein in step (2), the drying process conditions are as follows: vacuum drying at 45-50 deg.c for 8-10 hr.
5. The process according to claim 1, wherein in the step (3), the dosages of the flavourzyme and the transglutaminase are respectively 0.2-0.3% and 0.08-0.1% of the weight of the protein slurry, and the enzyme activities of the flavourzyme and the transglutaminase are respectively 5 ten thousand U/g and 1000U/g.
6. The process according to claim 1, wherein in the step (3), the enzymolysis process conditions are as follows: carrying out enzymolysis for 20-30 minutes at 32-35 ℃.
7. The process of claim 1, wherein in step (3), the post-treatment comprises: naturally cooling to room temperature, freeze-drying for 20-25 hours, and crushing.
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| CN113647568B (en) * | 2021-07-23 | 2023-07-18 | 华南理工大学 | A kind of plant-based artificial meat and preparation method thereof |
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| CN113974134A (en) * | 2021-09-16 | 2022-01-28 | 好福(上海)食品科技有限公司 | Preparation method of modified starch for enhancing water-based property and gel property of plant gravy |
| CN113907181A (en) * | 2021-09-18 | 2022-01-11 | 武汉轻工大学 | A 3D Food Printing Method Using Coaxial Nozzles to Insert Artificial Muscle Fibers |
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