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CN112042881A - Vegetable protein-based air-dried beef and preparation method thereof - Google Patents

Vegetable protein-based air-dried beef and preparation method thereof Download PDF

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Publication number
CN112042881A
CN112042881A CN202010827166.6A CN202010827166A CN112042881A CN 112042881 A CN112042881 A CN 112042881A CN 202010827166 A CN202010827166 A CN 202010827166A CN 112042881 A CN112042881 A CN 112042881A
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protein
dried beef
vegetable protein
based air
pickling
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CN202010827166.6A
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Chinese (zh)
Inventor
王强
张金闯
陈琼玲
张玉洁
石爱民
孟实
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Institute of Food Science and Technology of CAAS
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Institute of Food Science and Technology of CAAS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
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  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the field of food processing, in particular to vegetable protein-based air-dried beef and a preparation method thereof. The vegetable protein-based air-dried beef is prepared from the following raw materials in parts by weight: 15-45 parts of peanut protein, 25-60 parts of soybean protein, 0.3-0.8 part of salt, 0.2-0.8 part of color matching seasoning and 0.5-1 part of pickling material. The preparation method comprises the following steps: uniformly mixing the raw materials in proportion, and performing high-moisture extrusion treatment to obtain the product with the moisture content of 40-65%; and (3) pickling the extrudate, and drying the extrudate for 2-5 hours at 40-80 ℃ by hot air. The vegetable protein-based air-dried beef prepared by the method disclosed by the invention is rich in fiber structure after being torn, similar to the air-dried beef sold in the market in texture characteristics and moisture content, salty and fragrant in taste and rich in nutrition.

Description

Vegetable protein-based air-dried beef and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to vegetable protein-based air-dried beef and a preparation method thereof.
Background
The air-dried beef is a traditional meat product in China, has the characteristics of rich nutrition, unique flavor, convenient storage, convenient eating and the like, and is praised as 'prairie meat gold'. However, the traditional breeding industry has the problems of large occupied area, large water resource consumption, environmental pollution, low conversion rate and the like, and the traditional air-dried beef preparation process has the defects of high raw material cost, long production period, large weather influence, high nutrition loss rate and the like. Therefore, the vegetable protein-based air-dried beef which is low in development cost, safe in nutrition and equivalent in taste can enrich the product types and meet the market demands of consumers.
The vegetable protein meat is an artificial meat product which is prepared by taking vegetable protein as a main material, adding other auxiliary materials, and performing extrusion cooking and other special processes, has a fiber structure and a taste similar to animal meat, has the advantages of low raw material cost, high nutritional value, zero cholesterol and the like, and is widely concerned by researchers and capital markets in recent years. The vegetable protein-based air-dried beef is developed, the process is simple, the finished product fiber structure is rich, the texture is uniform, the taste and the moisture content are close to those of the real air-dried beef, and more choices can be provided for consumers.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the vegetable protein-based air-dried beef and the preparation method thereof.
As a first object of the present invention, there is provided a vegetable protein-based air-dried beef; the vegetable protein-based air-dried beef has the advantages of similar sensory quality to real air-dried beef, rich nutrition and low cost.
Specifically, the vegetable protein-based air-dried beef is prepared from the following raw materials in parts by weight: 15-45 parts of peanut protein, 25-60 parts of soybean protein, 0.3-0.8 part of salt, 0.2-0.8 part of color matching seasoning and 0.5-1 part of pickling material.
The invention discovers that the vegetable protein-based air-dried beef can be prepared by using the raw materials, and the product has salty and fragrant mouthfeel, compact texture and rich fiber structure, and has sensory quality close to that of the real air-dried beef. Wherein, the addition of the salt in the raw materials has the effects of seasoning, improving the freshness, improving the water retention, reducing the water activity, inhibiting the growth of microorganisms and the like; however, when the amount of common salt added to the raw material system is too small or too large, the taste of the product is weak or salty bitter. The invention further discovers that the salt can be cooperatively matched with the two protein raw materials and other seasonings within the addition amount range to play a role together, so that the prepared product is salty and fresh in taste and strong in fragrance.
In order to further improve the quality of the vegetable protein-based air-dried beef and make the quality closer to the real air-dried beef, the invention optimizes the raw material composition, which specifically comprises the following steps:
preferably, the vegetable protein-based air-dried beef is prepared from the following raw materials in parts by weight: 15-20 parts of peanut protein, 50-60 parts of soybean protein, 0.5-0.8 part of salt, 0.2-0.7 part of toning flavoring and 0.5-1 part of pickling material.
Preferably, the toning flavoring agent is monascus red and beef flavor essence without animal source. Compared with other toning seasonings, the monascus color and the beef flavor essence without animal source are more suitable for the raw material system.
Further, the mass ratio of the monascus red to the beef flavor essence without animal source is 0.1-0.5: 0.05 to 0.3; preferably 0.1 to 0.5: 0.2 to 0.3 (0.5: 0.2 is particularly preferable).
Preferably, the peanut protein contains not less than 50% of protein and not more than 8% of fat.
Preferably, the soy protein has a protein content of not less than 75% and a fat content of not more than 2%.
In the invention, when the peanut protein and the soybean protein meet the requirements, the crosslinking action between two protein molecules is more favorable, and the fiber structure of the product is richer.
Preferably, the pickling material is one or more of dark soy sauce, light soy sauce, white sugar and water;
further, the pickling materials comprise dark soy sauce, light soy sauce, white sugar and water according to the weight ratio of 1-2: 0.5-1.5: 0.05-0.2: 3-6 mass ratio of the mixture;
furthermore, the pickling materials comprise dark soy sauce, light soy sauce, white sugar and water according to the weight ratio of 2: 0.8: 0.1: 6 mass ratio of the mixture.
According to the invention, the semi-finished product of the vegetable protein-based air-dried beef is pickled by using the pickling material, so that coloring and flavoring are facilitated.
As a second object of the invention, the preparation method of the vegetable protein-based air-dried beef is provided, which comprises the following steps:
(1) weighing peanut protein, soybean protein and salt according to a proportion, stirring and mixing uniformly;
(2) and (3) carrying out high-moisture extrusion treatment on the uniformly mixed materials, and adding color matching seasonings and water on line in the extrusion process.
The invention adopts a high-moisture extrusion technology, can perform online color mixing and seasoning, is formed in one step, has low cost and can realize industrialized continuous production.
Preferably, the added water amount enables the water content of the material in the extrusion process to be 40-65%, and preferably 50-60%.
In the present invention, when the water content of the material in the extrusion process is within the above range, the obtained product has moderate hardness, good elasticity and good chewiness.
Preferably, the temperature in the extrusion process is 140-150 ℃; the extrusion treatment is carried out at the temperature, which is more beneficial to the cooking, curing and molding of the product.
Preferably, the preparation method further comprises the steps of pickling and hot air drying: and (4) pickling the extrudate in a pickling material for 1-4 hours, and then carrying out hot air drying.
Further, the hot air drying is carried out for 2-5 h at the temperature of 40-80 ℃; preferably at 65-80 ℃ for 2-3 h.
In the invention, the pickled semi-finished product is baked within the temperature range, the moisture migration speed is high, the product is uniformly heated, and the drying efficiency is high; when the temperature is too low, the production period is long, and microbial pollution is easily caused; when the temperature is too high, the moisture on the surface of the product is easy to be dissipated too fast to form a hard shell, and the internal moisture migration is influenced. Furthermore, in the drying time, the moisture content of the final product is 35-40%, which is close to the moisture content of the commercially available air-dried beef; when the drying time is too short, the product tastes soft, and the content of free moisture is higher, so that the shelf life of the product is influenced; when the drying time is too long, the product is dry and hard and has a more moderate mouthfeel.
The invention has the beneficial effects that:
(1) the vegetable protein-based air-dried beef prepared by the method disclosed by the invention is uniform in color, salty and fragrant in taste, compact in texture, rich in fiber structure and similar to the sensory quality of real air-dried beef. Can be used as leisure snacks, and has the advantages of rich nutrition, easy storage and convenient eating. Meanwhile, the raw materials are wide in source and low in cost.
(2) The process for preparing the vegetable protein-based air-dried beef is simple and convenient to operate, high in production efficiency and capable of realizing industrial continuous production.
Drawings
FIG. 1 is a flow chart of the process for preparing the vegetable protein based air-dried beef of the present invention;
FIG. 2 is a vegetable protein based air-dried beef obtained in example 1 of the present invention.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
The extrusion texturizing process in the following examples employed a domestic twin screw high moisture extruder.
In the following examples, the peanut protein and the soybean protein are both made in China, and the basic physicochemical indexes are shown in Table 1.
TABLE 1 physicochemical indices of peanut and soy proteins
Item Peanut protein Soy protein
% crude protein content (× 5.46 dry basis) 57.26±0.83 76.32±1.25
Crude fat content% (dry basis) 5.84±0.25 1.24±0.05
Water content% 6.28±0.07 6.37±0.26
Example 1
The embodiment provides vegetable protein-based air-dried beef which is prepared from the following raw materials in parts by weight: 15 parts of peanut protein, 60 parts of soybean protein, 0.5 part of salt, 0.5 part of monascus red, 0.2 part of beef flavor essence without animal source and 1 part of pickling material;
wherein, the pickling materials are dark soy sauce, light soy sauce, white sugar and water according to the weight ratio of 2: 0.8: 0.1: 6 mass ratio of the mixture.
The embodiment also provides a preparation method of the vegetable protein-based air-dried beef, and the process flow chart is shown in fig. 1, and the preparation method specifically comprises the following steps:
(1) weighing peanut protein, soybean protein and salt according to a proportion, stirring and mixing uniformly;
(2) carrying out high-moisture extrusion treatment on the uniformly mixed materials at 145 ℃, adding a toning flavoring agent on line in the extrusion process for toning and flavoring, and adding water to ensure that the moisture content of the materials in the extrusion process is 50%;
(3) pickling the extrudate in a pickling material for 1.5h, hot air drying at 65 deg.C for 3h, taking out, cooling, and packaging.
The physical diagram of the vegetable protein-based air-dried beef prepared in the example is shown in fig. 2, and it can be seen that the appearance and the internal fiber structure of the vegetable protein-based air-dried beef are very close to those of real air-dried beef.
Example 2
This example provides a vegetable protein based air-dried beef, which differs from example 1 in that: the addition amount of the salt is 0.8 part.
Example 3
This example provides a vegetable protein based air-dried beef, which differs from example 1 in that: water was added to bring the moisture content of the material to 65% during extrusion.
Example 4
This example provides a vegetable protein based air-dried beef, which differs from example 1 in that: the hot air drying temperature was 80 ℃.
Example 5
This example provides a vegetable protein based air-dried beef, which differs from example 1 in that: the hot air drying time is 2 h.
Comparative example 1
This comparative example provides a vegetable protein based air-dried beef, which differs from example 1 in that: the addition amount of the salt is 2 parts.
Comparative example 2
This comparative example provides a vegetable protein based air-dried beef, which differs from example 1 in that: water was added to bring the moisture content of the material to 75% during extrusion.
Comparative example 3
This comparative example provides a vegetable protein based air-dried beef, which differs from example 1 in that: the hot air drying temperature was 90 ℃.
Comparative example 4
This comparative example provides a vegetable protein based air-dried beef, which differs from example 1 in that: the hot air drying time is 1 h.
Experimental example 1
The results of comparing the moisture content, texture characteristics and sensory evaluation of the vegetable protein-based air-dried beef obtained in examples 1 to 5 and comparative examples 1 to 4 with those of commercially available real air-dried beef are shown in tables 2 and 3.
The following documents are referred to for the measurement of the indexes such as texture characteristics and sensory evaluation:
1. zhang jin Chuang, conformational change of peanut protein and quality control during high moisture extrusion [ D ]. Chinese academy of agricultural sciences, 2019.
2. Preparation of peanut protein sausage based on high-moisture extrusion technology and storage property research [ D ]. Chinese academy of agricultural sciences, 2019.
TABLE 2 comparison of moisture content and texture Properties
Figure BDA0002636632880000061
Figure BDA0002636632880000071
TABLE 3 sensory evaluation comparison results
Figure BDA0002636632880000072
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A vegetable protein-based air-dried beef is characterized by being prepared from the following raw materials in parts by weight: 15-45 parts of peanut protein, 25-60 parts of soybean protein, 0.3-0.8 part of salt, 0.2-0.8 part of color matching seasoning and 0.5-1 part of pickling material.
2. The vegetable protein-based air-dried beef according to claim 1, characterized in that it is prepared from the following raw materials in parts by weight: 15-20 parts of peanut protein, 50-60 parts of soybean protein, 0.5-0.8 part of salt, 0.2-0.7 part of toning flavoring and 0.5-1 part of pickling material.
3. The vegetable protein-based air-dried beef according to claim 1 or 2, wherein the toning flavor is monascus red and beef flavor essence free of animal sources;
preferably, the mass ratio of the monascus red to the beef flavor essence without animal source is 0.1-0.5: 0.05 to 0.3; more preferably 0.1 to 0.5: 0.2 to 0.3.
4. The vegetable protein-based air-dried beef according to claim 1 or 2, wherein the peanut protein has a protein content of not less than 50% and a fat content of not more than 8%;
and/or, the content of protein in the soybean protein is not less than 75%, and the content of fat in the soybean protein is not more than 2%.
5. The vegetable protein based air-dried beef according to claim 1 or 2, wherein the curing material is one or more of dark soy sauce, light soy sauce, white sugar, and water;
preferably, the pickling materials are dark soy sauce, light soy sauce, white sugar and water according to the weight ratio of 1-2: 0.5-1.5: 0.05-0.2: 3-6 mass ratio of the mixture;
more preferably, the pickling materials are dark soy sauce, light soy sauce, white sugar and water, and the weight ratio of 2: 0.8: 0.1: 6 mass ratio of the mixture.
6. A method of preparing a vegetable protein based air-dried beef according to any of claims 1 to 5, comprising the steps of:
(1) weighing peanut protein, soybean protein and salt according to a proportion, stirring and mixing uniformly;
(2) and (3) carrying out high-moisture extrusion treatment on the uniformly mixed materials, and adding color matching seasonings and water on line in the extrusion process.
7. The method according to claim 6, wherein the amount of water added is such that the moisture content of the material during extrusion is 40-65%, preferably 50-60%.
8. The method according to claim 6, wherein the temperature during the extrusion is 140 to 150 ℃.
9. The method according to any one of claims 6 to 8, further comprising the steps of pickling and hot air drying: and (4) pickling the extrudate in a pickling material for 1-4 hours, and then carrying out hot air drying.
10. The preparation method according to claim 9, wherein the hot air drying is performed at 40 to 80 ℃ for 2 to 5 hours; preferably at 65-80 ℃ for 2-3 h.
CN202010827166.6A 2020-08-17 2020-08-17 Vegetable protein-based air-dried beef and preparation method thereof Pending CN112042881A (en)

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