CN113412873A - Animal and plant double-protein small crisp meat base material prepared by high-humidity extrusion process and processing method thereof - Google Patents
Animal and plant double-protein small crisp meat base material prepared by high-humidity extrusion process and processing method thereof Download PDFInfo
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- 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
- A23J3/04—Animal 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
- A23J3/14—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
- A23J3/22—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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开一种高湿挤压工艺制备动植物双蛋白小酥肉基料及其加工方法，涉及食品加工技术领域。主要原料包括从可食用畜牧肉中提取的肌原纤维蛋白，大豆分离蛋白，食用淀粉，植物油，调味料和交联辅助试剂。动植物双蛋白基料的加工方法为：将上述主要原料混合均匀后，进行高温、高水分、高剪切的挤压加工，得到条带状挤出双蛋白基料。将此基料进行腌制、滚揉、油炸等传统小酥肉加工过程制备得到新型小酥肉产品。本发明创造性地用动植物双蛋白为原料，将高湿挤压新技术引入小酥肉基料的生产中，秉承荤素搭配营养均衡的理念，旨在对传统美食小酥肉进行传承和发扬。最终小酥肉产品色泽鲜亮，口感细腻鲜滑，贮藏效果好，适应食品工业化生产。The invention discloses a high-humidity extrusion process for preparing animal and plant double protein small crispy meat base material and a processing method thereof, and relates to the technical field of food processing. The main raw materials include myofibrillar protein extracted from edible livestock meat, soybean protein isolate, edible starch, vegetable oil, seasonings and cross-linking auxiliary reagents. The processing method of the animal and vegetable double protein base material is as follows: after the above-mentioned main raw materials are mixed uniformly, extrusion processing is performed at high temperature, high moisture and high shear to obtain a strip-shaped extruded double protein base material. The base material is subjected to traditional small crispy meat processing processes such as marinating, rolling and frying to prepare a new type of small crispy meat product. The invention creatively uses animal and plant double protein as raw materials, introduces new high-humidity extrusion technology into the production of small crispy meat base material, adheres to the concept of balanced nutrition with meat and vegetables, and aims to inherit and carry forward the traditional delicacy of small crispy meat . The final small crispy meat product has bright color, delicate and smooth taste, good storage effect, and is suitable for food industrial production.
Description
Technical Field
The invention discloses an animal and plant double-protein small crisp meat base material prepared by a high-humidity extrusion process and a processing method thereof, and relates to the technical field of food processing.
Background
The small crisp meat is a traditional dish in Shaanxi province, Henan province, Shanxi province and the like, and is deeply loved by people in all parts of China. The traditional crisp pork is prepared by selecting fresh pork (or chicken) as a raw material, cutting into strips, pickling, coating slurry, frying, dipping with spiced salt or cumin, and eating, and the taste is crisp, tender and smooth, and oily but not greasy.
The traditional method for processing the small crisp meat is a manual workshop method, the processing process is time-consuming and labor-consuming, and the product quality is good and uneven. At present, the research direction of related crisp meat is to optimize the processing technology and the preparation method: a novel preparation method of small crispy meat is disclosed in Chengxiang (publication No. CN 106578970), which optimizes the process of small crispy meat to make it suitable for industrialized production; wanyayun (publication No. CN 111000149 a) discloses a method of how to slow down the problem of too rapid quality deterioration of frozen stored small crisp meats during the freezing storage process.
The main materials of the traditional small crisp meat are livestock meat, and no report related to the small crisp meat with vegetable protein sources is found so far. The development of vegetarian meat products based on high moisture extrusion technology is the focus of research currently and for some time in the future. The high-humidity extrusion technology is a technology for producing textured vegetable protein by using soybean protein isolate and the like as raw materials, has high product texturing degree and less nutrient loss, and does not need rehydration. Jiangtianzhou (publication No. CN 111838401A) discloses a method for preparing artificial diced chicken by high-humidity extrusion, which takes soybean protein concentrate and wheat gluten as raw materials, and the product has the flavor similar to chicken; queen bee milk (publication No. CN 112167426A) discloses a method for preparing vegetarian beef base material by high-humidity extrusion technology, which uses isolated soy protein and wheat gluten as main protein raw materials, and the vegetable protein product obtained by extrusion has a beef-like taste.
However, the eating habit of the vegetarian meat product which is only eaten with animal meat or vegetable protein does not meet the requirement of balanced nutrition of food, the risk of obesity and cardiovascular diseases can be increased when the meat is excessively eaten, and the problems of malnutrition and the like can be caused when the vegetarian meat product is purely eaten. The animal protein/plant protein dual protein system caters to the current trend of nutritionally balanced diets to some extent. Due to the addition of the vegetable protein, the protein biological value of the product is superior to that of pure animal protein, the product completely meets the requirement of dietary guidelines, and the nutritional health of the product is superior to that of the traditional crisp meat; meanwhile, due to the addition of animal protein, the meat is obviously superior to the meat analogue in the aspects of functional gel property and the like.
The core difficulty of the development of the double-protein product lies in breaking the gap between heterologous proteins, enabling the two to be mutually cross-linked and fused, and building a new gel network system. Currently, a great deal of research shows that the addition of vegetable proteins to meat products in small amounts can improve the quality of meat products, such as: good elasticity, water retention, slicing property, improved gel structure, etc. However, the addition of vegetable proteins in large quantities to meat products brings with it many new problems, such as: the crosslinking degree of the two components is poor, the gel performance is poor, the double-protein taste is rough, the beany flavor is heavy, and the like. Therefore, the addition amount of the vegetable protein in the meat products is controlled to be 3-10 percent at present.
According to the method, after the characteristics of animal protein and plant protein are analyzed systematically, myofibrillar protein is extracted from edible livestock meat, soybean protein isolate is extracted from soybean, the myofibrillar protein and the soybean protein isolate are fused by means of a high-humidity extrusion process, and auxiliary reagents such as biological enzyme, polyphenol and polysaccharide are added to synergistically strengthen cross-linking between the myofibrillar protein and the soybean protein, so that the addition amount of the plant protein can be adjusted by more than 50%.
The invention provides a new way for the novel protein feeding with nutrition, delicacy and industrialized production.
The invention relates to a new application field of high-humidity extrusion technology. In practice, the application of new technologies to traditional technologies is constantly expanding, being the sheng mission of my generation food people.
Disclosure of Invention
The invention creatively uses animal and plant heterologous protein as a double-main-body raw material, and develops a novel small crisp meat base material by means of a high-humidity extrusion technical means.
The invention discloses a method for preparing animal and plant double-protein small crisp meat base material by utilizing high-humidity extrusion technology, which adopts the following technical scheme:
the invention provides an animal and plant double-protein small crisp meat base material, which mainly comprises the following raw materials: 60-100 parts of animal protein, 100-150 parts of plant protein, 20-30 parts of edible starch, 20-30 parts of vegetable oil, 15-25 parts of seasoning and 1-18 parts of crosslinking auxiliary reagent.
In one embodiment of the invention, the animal protein is MP extracted from edible livestock meat, and the plant protein is SPI; the crosslinking auxiliary reagent sequentially comprises TG enzyme, polysaccharide, divalent ions and polyphenol compounds in a mass ratio of 1: 10-15: 1: 1.
In one embodiment of the invention, the edible livestock meat is chicken or pork, the vegetable oil is soybean oil, and the edible starch is tapioca starch.
In one embodiment of the present invention, the seasoning comprises: 2-6 parts of soy sauce, 3-8 parts of white granulated sugar, 2-6 parts of spice, 2-4 parts of edible salt, 1-3 parts of sodium tripolyphosphate and 1-3 parts of pepper powder.
In one embodiment of the invention, the crosslinking auxiliary reagent is TG enzyme, polysaccharide, divalent ions and polyphenol compounds in sequence, and the mass ratio of the TG enzyme to the polysaccharide to the divalent ions to the polyphenol compounds is 1: 10-15: 1: 1.
In one embodiment of the present invention, the TG enzyme has an enzyme activity of 130U/g.
In one embodiment of the present invention, the polysaccharide is one or more of oxidized hydroxypropyl starch, konjac flour and carrageenan.
In one embodiment of the present invention, the divalent ion is calcium glutamate or calcium gluconate.
In one embodiment of the present invention, the polyphenol compound is anthocyanin, catechin, or the like.
The invention provides a method for preparing animal and plant double-protein small crisp meat base stock by a high-humidity extrusion process, which comprises the following operation steps:
(1) MP extraction: cleaning meat, mincing, adding buffer solution (0.1mol/L NaCl, 2mmol/L MgCl) 4 times of meat volume2And 1mmol/L EGTA), homogenizing for 60s, centrifuging for 15min, removing supernatant, repeating the operation for 2 times, adding hydrochloric acid to adjust pH to 6.0, centrifuging, precipitating to obtain MP, and cooling MP at 2 + -2 deg.C;
(2) mixing raw materials: weighing 1kg of MP 60-100 parts, 150 parts of SPI 100-one materials, 20-340 parts of vegetable oil, 20-30 parts of edible starch, 15-25 parts of seasoning, 0.8-15 parts of polysaccharide, 0.08-1 part of TG enzyme, 0.08-1 part of divalent ion and 0.08-1 part of polyphenol compound, pouring the weighed materials into rolling and kneading equipment, and stirring the materials until the materials are uniformly mixed;
(3) extruding: the feeding speed is 80-100 kg.h-1The screw rotation speed is 100-200rpm, the water feeding amount is 150-200 ℃, the temperature of a first heating zone (feeding zone) of the extruder is 30-40 ℃, the temperature of a second heating zone (preheating zone) is 60-80 ℃, the temperature of a third heating zone is 160-180 ℃, the temperature of a fourth heating zone (pre-cooling zone) is 130-150 ℃, a special die head and a cooling sleeve are prepared, the diameter of a die opening of the special die is 1-2cm, and the working pressure of the extruder is controlled within the range of 50-180 kgf/cm;
(4) cutting: and connecting the tail end of the extruder with a cutting machine, continuously cutting the extrudate into 4-7cm short strips, and obtaining the base material product of the small crisp meat.
The invention provides a processing method of animal and plant double-protein small crisp meat base stock, which comprises the following steps: standing the base material for pickling for 2-5h, wrapping with slurry, stirring, pre-frying, cooling, and packaging to obtain the small crisp meat product.
In one embodiment of the invention, the material center temperature in the pickling process is less than or equal to 10 ℃.
In one embodiment of the invention, the material is extruded to be a semi-cooked product, and the wrapping material is completely attached to the material only by low-temperature short-time pre-frying.
In one embodiment of the invention, the slurry reference formulation: 100 portions of water, 20 to 35 portions of eggs, 20 to 30 portions of flour, 5 to 15 portions of vegetable oil, 0.5 to 0.7 portion of D-sodium erythorbate and 0.04 to 0.06 portion of edible pigment (monascus red or capsanthin).
In one embodiment of the present invention, the specific method of coating slurry is as follows: pouring the pickled product into the slurry, and mixing and stirring for 5-10min to be uniform by using a drum type wrapping machine.
In one embodiment of the present invention, the frying method comprises: frying with vegetable oil at 180 deg.C and 170 deg.C for 10-15s until the wrapping material does not fall off, cooling at 2 + -2 deg.C, and packaging.
The invention also provides the animal and plant double-protein small crisp meat by utilizing the method.
In one embodiment of the invention, the animal and plant double-protein crisp meat can be eaten after being heated by a microwave oven.
The small crispy meat has the advantages that:
1) a novel crisp meat base material is developed, the concept of meat and vegetable collocation nutrition balance is inherited, animal and plant double proteins are used as double main materials, and the two proteins from different sources are mutually crosslinked in the extrusion process, so that the traditional food is a great step forward in nutrition and health.
2) The soybean protein isolate endows the small crisp meat with the unique fine and smooth feeling of plants, so that the novel product has a special flavor compared with the traditional small crisp meat in taste. The direct eating has crisp mouthfeel and no chewing burden.
3) The small crisp meat has complex seasoning, effectively covers the beany flavor, has full flavor and endless aftertaste.
4) The product has good storage effect, is suitable for industrial popularization, and is expected to become the medium strength for spreading and developing the Chinese small crisp meat in the future.
5) A new application field of the high-humidity extrusion technology.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the scope of the invention.
Sensory evaluation: 5 aspects of color, flavor, taste, tissue state and acceptability of the prepared animal and plant double-protein beef jerky are evaluated, and the scoring standard is shown in table 1.
With regard to TG enzymes: the enzymatic activity of the TG enzyme used was 130U/g.
Example 1:
a processing method for preparing animal and plant double-protein small crisp meat base stock by a high-humidity extrusion process comprises the following steps:
(1) MP extraction: cleaning and mincing 300kg of chicken, adding buffer (0.1mol/L NaCl, 2mmol/L MgCl) 4 times of the volume of the chicken2And 1mmol/L EGTA), homogenizing for 60s, centrifuging for 15min, removing supernatant, repeating the operation for 2 times, adding hydrochloric acid to adjust pH to 6.0, centrifuging, precipitating to obtain MP, and cooling MP at 2 deg.C;
(2) mixing: weighing 120 parts of SPI, 70 parts of MP, 25 parts of edible starch, 25 parts of vegetable oil, 0.1 part of TG enzyme, 20 parts of seasoning (5 parts of soy sauce, 4 parts of white granulated sugar, 4 parts of spice, 3 parts of edible salt, 2 parts of sodium tripolyphosphate and 2 parts of paprika powder), 0.1 part of calcium gluconate, 0.1 part of catechin and 2 parts of oxidized hydroxypropyl starch according to 1kg, uniformly mixing in a tumbling device for 15 min;
(3) extruding: the feeding speed is 100 kg.h-1The screw rotation speed is 150rpm, the water feeding amount is set to be 150%, the temperature of a first heating area (feeding area) of the extruder is 30 ℃, the temperature of a second heating area (preheating area) is 60 ℃, the temperature of a third heating area is 170 ℃, the temperature of a fourth heating area (pre-cooling area) is 140 ℃, a special die head and a cooling sleeve are prepared, the diameter of a die opening of a special die is 1.5cm, and the working pressure of the extruder is controlled to be 50 kgf/cm;
(4) cutting: and connecting the tail end of the extruder with a cutting machine, continuously cutting the extrudate into 5cm short strips, and obtaining the base material product of the small crisp meat.
(5) Standing the base material for pickling for 3h, and controlling the central temperature of the material to be 7 ℃ in the pickling process. Then coating the meat with the slurry (100 parts of water, 30 parts of eggs, 25 parts of flour, 5 parts of vegetable oil, 0.5 part of D-sodium erythorbate and 0.05 part of monascus red, wherein each part is calculated according to 1 kg), mixing for 15min in a rolling and kneading device until the mixture is uniform, frying the meat with soybean oil at 170 ℃ for 10-15s until the coating does not fall off, cooling at 2 ℃, and packaging to obtain the crisp meat product.
The animal and plant double-protein small crisp meat has the sensory scores shown in Table 2.
Example 2:
a processing method for preparing animal and plant double-protein small crisp meat base stock by a high-humidity extrusion process comprises the following steps:
(1) MP extraction: pork was treated under the same conditions as in example 1;
(2) mixing: weighing 120 parts of SPI, 70 parts of MP, 25 parts of edible starch, 25 parts of vegetable oil, 0.1 part of TG enzyme, 20 parts of seasoning (5 parts of soy sauce, 4 parts of white granulated sugar, 4 parts of spice, 3 parts of edible salt, 2 parts of sodium tripolyphosphate and 2 parts of paprika powder), 0.2 part of calcium gluconate, 5 parts of oxidized hydroxypropyl starch and 0.1 part of anthocyanin according to 1kg, uniformly mixing in a tumbling device for 15 min;
(3) extruding: the feeding speed is 100 kg.h-1The screw rotation speed is 150rpm, the water feeding amount is set to be 150%, the temperature of a first heating area (feeding area) of the extruder is 30 ℃, the temperature of a second heating area (preheating area) is 60 ℃, the temperature of a third heating area is 180 ℃, the temperature of a fourth heating area (pre-cooling area) is 140 ℃, a special die head and a cooling sleeve are prepared, the diameter of a die opening of a special die is 1.5cm, and the working pressure of the extruder is controlled to be 70 kgf/cm;
(4) cutting: and connecting the tail end of the extruder with a cutting machine, continuously cutting the extrudate into 5cm short strips, and obtaining the base material product of the small crisp meat.
(5) Processing: standing the base material for pickling for 3h, and controlling the central temperature of the material to be 7 ℃ in the pickling process. Then coating the meat with the slurry (100 parts of water, 30 parts of eggs, 25 parts of flour, 5 parts of vegetable oil, 0.5 part of D-sodium erythorbate and 0.05 part of monascus red, wherein each part is calculated according to 1 kg), mixing for 15min in a rolling and kneading device until the mixture is uniform, frying the meat with soybean oil at 170 ℃ for 10-15s until the coating does not fall off, cooling at 2 ℃, and packaging to obtain the crisp meat product.
The animal and plant double-protein small crisp meat has the sensory scores shown in Table 2.
Comparative example 1
Referring to example 1, animal and vegetable double-protein crispy meat was prepared without adding oxidized hydroxypropyl starch and calcium gluconate.
The prepared animal and plant double-protein small crisp meat has full flavor, but the fibers are not connected at all, and the appearance is poor.
Comparative example 2
Referring to example 1, the animal and plant double-protein crispy meat was prepared by feeding water in an amount of 30% during the extrusion.
The prepared animal and plant double-protein crisp meat has dark color and loose fibers.
TABLE 1 animal and plant double protein crisp meat sensory evaluation table
TABLE 2 animal and plant double-protein beef jerky sensory evaluation comparison table
| Scoring item | Color | Flavor (I) and flavor (II) | Taste of the product | Tissue state | Degree of acceptability | Total score |
| Example 1 | 19 | 18 | 18 | 17 | 19 | 91 |
| Example 2 | 18 | 18 | 19 | 18 | 19 | 92 |
| Comparative example 1 | 16 | 17 | 9 | 3 | 6 | 51 |
| Comparative example 2 | 10 | 11 | 9 | 9 | 10 | 49 |
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| CN114304370A (en) * | 2021-12-21 | 2022-04-12 | 江南大学 | Aquatic product-plant protein combined recombinant meat and preparation method thereof |
| CN117137038A (en) * | 2023-09-26 | 2023-12-01 | 南京创冠食品有限公司 | A kind of animal and plant protein recombinant meat protein and its processing method and application |
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| CN112167426A (en) * | 2020-08-24 | 2021-01-05 | 山东嘉华保健品股份有限公司 | Vegetarian beef jerky base material prepared by high-humidity extrusion puffing process and processing method thereof |
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