CN112006155A - Process method for preparing soybean protein vegetarian meat by using double-screw extruder - Google Patents
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- 229940001941 soy protein Drugs 0.000 claims abstract description 10
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- 239000007788 liquid Substances 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 239000003517 fume Substances 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 4
- 229940071440 soy protein isolate Drugs 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 238000001035 drying Methods 0.000 claims 2
- 150000002333 glycines Chemical class 0.000 claims 2
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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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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- A—HUMAN NECESSITIES
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- 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
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
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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
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开一种利用双螺杆挤出机制备大豆蛋白素肉的工艺方法，属于食品加工领域，该方法包括以下步骤：(1)制备脱脂豆粉(2)制备大豆分离蛋白(3)将大豆分离蛋白与脱脂豆粉混合，加水得到水分含量30％的混合豆粉，经双螺杆挤出机挤压后在热风炉中干燥3小时，得到素肉成品。大豆蛋白素肉可以很好的模拟肉制品的质构特征，拥有与肉类相似的口感，以实现替代肉制品的目的。The invention discloses a process method for preparing soybean protein vegetarian meat by utilizing a twin-screw extruder, belonging to the field of food processing. The method comprises the following steps: (1) preparing defatted soybean powder (2) preparing soybean protein isolate (3) preparing soybean protein isolate The protein isolate is mixed with the defatted soybean powder, and water is added to obtain the mixed soybean powder with a moisture content of 30%. Soy protein vegetarian meat can well simulate the texture characteristics of meat products, and has a similar taste to meat, so as to achieve the purpose of replacing meat products.
Description
技术领域technical field
本发明属于食品挤压加工技术，主要涉及一种利用双螺杆挤出机制备大豆蛋白素肉的工艺方法。The invention belongs to the food extrusion processing technology, and mainly relates to a technological method for preparing soybean protein vegetarian meat by utilizing a twin-screw extruder.
背景技术Background technique
素肉是一种主要的质构化植物蛋白，被广泛应用于仿制肉制品。素肉被认为是一种高蛋白和高纤维的健康食品，特别适合作为素食来食用。并且素肉具有在干燥状态下长达一年的货架期稳定性和复水能力，而不改变自身的结构、形状和咀嚼质地。Vegetarian meat is a major textured vegetable protein that is widely used in imitation meat products. Vegetarian meat is considered a healthy food high in protein and fiber, and is especially suitable for eating as a vegetarian. And vegetarian meat has shelf life stability and rehydration ability for up to one year in the dry state without changing its own structure, shape and chewing texture.
大豆作为一种优质且经济的蛋白质来源，在人类饮食中占据着日益重要的作用。大豆蛋白含有不饱和脂肪并不含胆固醇并能提供优质的蛋白质，豆制品或含大豆蛋白成分的食品对心血管和人体健康有益已成为共识。除了具有明显的降胆固醇作用外，大豆蛋白还具有抗癌和预防肥胖、肾脏类疾病和糖尿病的作用。最近，越来越多的证据可以表明，食用大豆食品(包括大豆蛋白)可以增加肠道内双歧杆菌和乳酸菌菌落的数量，改善肠道内部微生物环境，这意味着大豆蛋白对人类肠道健康也具有好处。由于大豆蛋白的营养价值与肉类蛋白相当，且大豆蛋白产品经过挤压蒸煮可以很好的模拟肉制品的质构，因此大豆蛋白可以成为制作素肉的优质原料。并且由于其能够大批量生产所以在成本方面也具有一定的优势。Soybeans play an increasingly important role in the human diet as a high-quality and economical source of protein. Soy protein contains unsaturated fat and does not contain cholesterol and can provide high-quality protein. It has become a consensus that soy products or foods containing soy protein are beneficial to cardiovascular and human health. In addition to its obvious cholesterol-lowering effect, soy protein also has anti-cancer and preventive effects on obesity, kidney diseases and diabetes. Recently, more and more evidence can show that the consumption of soy foods (including soy protein) can increase the number of bifidobacteria and lactic acid bacteria colonies in the gut and improve the microbial environment in the gut, which means that soy protein is also beneficial to human gut health. Has benefits. Since the nutritional value of soy protein is equivalent to that of meat protein, and the texture of soy protein products can be well simulated by extrusion cooking, so soy protein can be a high-quality raw material for making vegetarian meat. And because it can be mass-produced, it also has certain advantages in terms of cost.
近年来，双螺杆挤出机在食品加工中的应用越来越广泛。挤出机是可以高温、短时对食品进行加工的设备，具有对原料连续混合、捏合、剪切、烹调、冷却，挤出物成型和膨化的能力。现今，许多食品或饲料产品都是通过这种挤压蒸煮技术生产的，如早餐麦片、零食、预糊化的面粉和淀粉、宠物食品和动物饲料等。相比于传统的单螺杆挤出机，双螺杆挤出机结构更加复杂，但其能更好地控制原料停留时间和热敏性食品成分的内部剪切力，并且可以在非常低的水分条件下运行，因此不需要对产品进行干燥处理。In recent years, twin-screw extruders have become more and more widely used in food processing. The extruder is a device that can process food at high temperature and in a short time, and has the ability to continuously mix, knead, shear, cook, cool, extrudate and expand the raw materials. Today, many food or feed products are produced by this extrusion cooking technology, such as breakfast cereals, snacks, pregelatinized flours and starches, pet food and animal feed. Twin-screw extruders are more complex than traditional single-screw extruders, but offer better control over feedstock residence time and internal shear forces for heat-sensitive food ingredients, and can operate at very low moisture levels , so there is no need to dry the product.
本发明利用双螺杆挤出机生产大豆蛋白素肉，并通过研究大豆分离蛋白与脱脂豆粉的比例、进料速度等工艺参数取得最佳的工艺配比，使得大豆蛋白素肉能够模拟出与肉制品相似的外观与口感。这一发明可能对大豆蛋白的应用与食品工业的发展及素肉食品的推广有重要意义。The invention utilizes a twin-screw extruder to produce soybean protein vegetarian meat, and obtains the best process ratio by studying the ratio of soybean protein isolate and defatted soybean meal, feeding speed and other process parameters, so that the soybean protein vegetarian meat can simulate the Similar appearance and taste of meat products. This invention may have important significance for the application of soybean protein, the development of food industry and the promotion of vegetarian meat food.
发明内容SUMMARY OF THE INVENTION
本发明提供一种利用双螺杆挤出机制备大豆蛋白素肉的工艺方法，利用双螺杆挤出机，通过精选原料配比优化工艺参数可以使素肉很好的模拟肉制品的质构特征，拥有与肉类相似的口感，实现替代肉制品的目的。The invention provides a process method for preparing soybean protein vegetarian meat by using a twin-screw extruder. By using the twin-screw extruder and optimizing the process parameters by selecting the raw material ratio, the vegetarian meat can well simulate the texture characteristics of meat products. , has a similar taste to meat, and achieves the purpose of replacing meat products.
本发明所要解决的技术问题是通过以下技术方案来实现的：The technical problem to be solved by this invention is realized through the following technical solutions:
(1)脱脂豆粉的制备：大豆研磨过60目筛，将研磨后的大豆粉与正己烷按照1:3(w/v)的比例混合，在室温下搅拌2h重复脱脂3次后于通风橱中干燥。(1) Preparation of defatted soybean flour: the soybeans were ground through a 60 mesh sieve, the ground soybean flour was mixed with n-hexane in a ratio of 1:3 (w/v), stirred at room temperature for 2 hours, and degreasing was repeated 3 times, and then ventilated. Dry in the cupboard.
(2)大豆分离蛋白的制备：将脱脂豆粉与去离子水按照料液比1:10(w/v)混合后，用2mol/L的NaOH调节溶液的pH至8，之后在室温下搅拌2h。将搅拌后的溶液在4℃条件下10000g离心30min。离心后取上清液，用2mol/L的HCl调节pH至4.5，溶液静置1h后在4℃下5000g离心15min得到蛋白沉淀。将蛋白沉淀冷冻干燥得到粉末状大豆分离蛋白。(2) Preparation of soybean protein isolate: after mixing defatted soybean flour and deionized water according to the ratio of material to liquid 1:10 (w/v), adjust the pH of the solution to 8 with 2 mol/L NaOH, and then stir at room temperature 2h. The stirred solution was centrifuged at 10,000 g for 30 min at 4°C. After centrifugation, the supernatant was taken, and the pH was adjusted to 4.5 with 2 mol/L HCl. The solution was left standing for 1 h and then centrifuged at 5000 g for 15 min at 4°C to obtain protein precipitation. The protein precipitate was freeze-dried to obtain powdered soybean protein isolate.
(3)大豆蛋白素肉的制备：采用双螺杆挤出机生产大豆蛋白素肉。将大豆分离蛋白与脱脂豆粉按照1:4、2:3、3:2和4:1的质量比混合，将水分别加入到豆粉混合物中，以使混合豆粉的水分含量达到30％。之后以50-80g/min的进料速度将水分含量为30％的混合豆粉加入双螺杆挤出机中。双螺杆挤出机从1区到4区筒体温度分别设定为60、90、140和160℃。螺杆转速为200-300rpm。产品从模具中挤出后，在40-60℃的热风炉中干燥3h，得到成品。(3) Preparation of soybean protein vegetarian meat: a twin-screw extruder is used to produce soybean protein vegetarian meat. Soy protein isolate and defatted soy flour were mixed in mass ratios of 1:4, 2:3, 3:2 and 4:1, and water was added to the soy flour mixture respectively, so that the moisture content of the mixed soy flour reached 30% . The mixed soy flour with a moisture content of 30% was then fed into the twin-screw extruder at a feed rate of 50-80 g/min. The barrel temperatures of the twin-screw extruder from zone 1 to zone 4 were set at 60, 90, 140 and 160°C, respectively. The screw speed is 200-300rpm. After the product is extruded from the mold, it is dried in a hot air oven at 40-60°C for 3 hours to obtain a finished product.
步骤(3)所述大豆分离蛋白与脱脂豆粉最佳质量比为2:3。The optimal mass ratio of soybean protein isolate and defatted soybean meal described in step (3) is 2:3.
步骤(3)所述水分含量为30％的混合豆粉加入双螺杆挤出机的进料速度为65g/min。In step (3), the mixed soybean flour with a moisture content of 30% is added to the twin-screw extruder at a feed rate of 65 g/min.
步骤(3)所述螺杆转速为250rpm。The rotating speed of the screw in step (3) is 250 rpm.
步骤(3)所述热风干燥的温度为50℃。The temperature of the hot air drying in step (3) is 50°C.
本发明提供了一种利用双螺杆挤出机制备大豆蛋白素肉的工艺方法，利用双螺杆挤出机，以大豆分离蛋白与脱脂豆粉为原料，以膨胀率、质构切削力、结构外观特征等为检测指标，优化大豆蛋白素肉的工艺参数。拓展了大豆蛋白应用途径，同时对素肉的推广有很好的推动作用。The invention provides a process method for preparing soybean protein meat by using a twin-screw extruder. The twin-screw extruder is used to take soybean protein isolate and defatted soybean meal as raw materials, and the expansion ratio, texture cutting force, structural appearance Characteristics, etc. are the detection indicators, and the technological parameters of soybean protein vegetarian meat are optimized. The application of soybean protein has been expanded, and the promotion of vegetarian meat has been greatly promoted.
附图说明Description of drawings
附图为本发明总工艺路线图。The accompanying drawing is a general process route diagram of the present invention.
具体实施方式Detailed ways
以下对本发明的具体实施方式进行详细说明，应当理解的是，此处所描述的具体实施方式仅用于说明和解释本发明，并不用于限制本发明。The specific embodiments of the present invention will be described in detail below, and it should be understood that the specific embodiments described herein are only used to illustrate and explain the present invention, but not to limit the present invention.
本发明的制备大豆蛋白素肉的工艺方法包括以下步骤：The technological method for preparing soybean protein vegetarian meat of the present invention comprises the following steps:
(1)脱脂豆粉的制备：大豆研磨过60目筛，将研磨后的大豆粉与正己烷按照1:3(w/v)的比例混合，在室温下搅拌2h重复脱脂3次后于通风橱中干燥。(1) Preparation of defatted soybean flour: the soybeans were ground through a 60 mesh sieve, the ground soybean flour was mixed with n-hexane in a ratio of 1:3 (w/v), stirred at room temperature for 2 hours, and degreasing was repeated 3 times, and then ventilated. Dry in the cupboard.
(2)大豆分离蛋白的制备：将脱脂豆粉与去离子水按照料液比1:10(w/v)混合后，用2mol/L的NaOH调节溶液的pH至8，之后在室温下搅拌2h。将搅拌后的溶液在4℃条件下10000g离心30min。离心后取上清液，用2mol/L的HCl调节pH至4.5，溶液静置1h后在4℃下5000g离心15min得到蛋白沉淀。将蛋白沉淀冷冻干燥得到粉末状大豆分离蛋白。(2) Preparation of soybean protein isolate: after mixing defatted soybean flour and deionized water according to the ratio of material to liquid 1:10 (w/v), adjust the pH of the solution to 8 with 2 mol/L NaOH, and then stir at room temperature 2h. The stirred solution was centrifuged at 10,000 g for 30 min at 4°C. After centrifugation, the supernatant was taken, and the pH was adjusted to 4.5 with 2 mol/L HCl. The solution was left standing for 1 h and then centrifuged at 5000 g for 15 min at 4°C to obtain protein precipitation. The protein precipitate was freeze-dried to obtain powdered soybean protein isolate.
(3)大豆蛋白素肉的制备：采用双螺杆挤出机生产大豆蛋白素肉。将大豆分离蛋白与脱脂豆粉混合，将水加入到豆粉混合物中，以使混合豆粉的水分含量达到30％。之后以一定的进料速度将水分含量为30％的混合豆粉加入双螺杆挤出机中。双螺杆挤出机从1区到4区筒体温度分别设定为60、90、140和160℃，调节螺杆转速。产品从模具中挤出后，在热风炉中干燥3h，得到成品。(3) Preparation of soybean protein vegetarian meat: a twin-screw extruder is used to produce soybean protein vegetarian meat. Soy protein isolate was mixed with defatted soy flour, and water was added to the soy flour mixture so that the mixed soy flour had a moisture content of 30%. Then, the mixed soybean flour with a moisture content of 30% was fed into the twin-screw extruder at a certain feed rate. The barrel temperature of the twin-screw extruder from zone 1 to zone 4 was set to 60, 90, 140 and 160°C, respectively, and the screw speed was adjusted. After the product is extruded from the mold, it is dried in a hot-air oven for 3 hours to obtain a finished product.
实施例1：Example 1:
脱脂豆粉的制备：大豆研磨过60目筛，将研磨后的大豆粉与正己烷按照1:3(w/v)的比例混合，在室温下搅拌2h重复脱脂3次后于通风橱中干燥；大豆分离蛋白的制备：将脱脂豆粉与去离子水按照料液比1:10(w/v)混合后，用2mol/L的NaOH调节溶液的pH至8，之后在室温下搅拌2h。将搅拌后的溶液在4℃条件下10000g离心30min。离心后取上清液，用2mol/L的HCl调节pH至4.5，溶液静置1h后在4℃下5000g离心15min得到蛋白沉淀。将蛋白沉淀冷冻干燥得到粉末状大豆分离蛋白；大豆蛋白素肉的制备：采用双螺杆挤出机生产大豆蛋白素肉。将大豆分离蛋白与脱脂豆粉按照1:4的质量比混合，将水分别加入到豆粉混合物中，以使混合豆粉的水分含量达到30％。之后以50g/min的进料速度将水分含量为30％的混合豆粉加入双螺杆挤出机中。双螺杆挤出机从1区到4区筒体温度分别设定为60、90、140和160℃。螺杆转速为200rpm。产品从模具中挤出后，在60℃的热风炉中干燥3h，得到成品。经测定样品膨胀率为2.03，切削力为2450g/cm2，素肉的结构外观特征评分较高，表现出坚固、短粗的纤维状结构，口感偏硬。Preparation of defatted soybean flour: the soybeans were ground through a 60-mesh sieve, the ground soybean flour was mixed with n-hexane at a ratio of 1:3 (w/v), stirred for 2 hours at room temperature, and then degreasing was repeated 3 times, and then dried in a fume hood ; Preparation of soybean protein isolate: after mixing defatted soybean meal and deionized water according to the ratio of material to liquid 1:10 (w/v), adjust the pH of the solution to 8 with 2mol/L NaOH, and then stir at room temperature for 2h. The stirred solution was centrifuged at 10,000 g for 30 min at 4°C. After centrifugation, the supernatant was taken, and the pH was adjusted to 4.5 with 2 mol/L HCl. The solution was left standing for 1 h and then centrifuged at 5000 g for 15 min at 4°C to obtain protein precipitation. The protein precipitation is freeze-dried to obtain powdered soybean protein isolate; the preparation of soybean protein vegetarian meat: a twin-screw extruder is used to produce soybean protein vegetarian meat. Soybean protein isolate and defatted soy flour were mixed in a mass ratio of 1:4, and water was added to the soy flour mixture respectively, so that the moisture content of the mixed soy flour reached 30%. The mixed soy flour with a moisture content of 30% was then fed into the twin-screw extruder at a feed rate of 50 g/min. The barrel temperatures of the twin-screw extruder from zone 1 to zone 4 were set at 60, 90, 140 and 160°C, respectively. The screw speed was 200 rpm. After the product is extruded from the mold, it is dried in a hot-air oven at 60°C for 3 hours to obtain a finished product. It was determined that the expansion ratio of the sample was 2.03 and the cutting force was 2450g/cm 2 . The texture and appearance of the plain meat was highly rated, showing a firm, short and thick fibrous structure and a hard taste.
实施例2：Example 2:
脱脂豆粉的制备：大豆研磨过60目筛，将研磨后的大豆粉与正己烷按照1:3(w/v)的比例混合，在室温下搅拌2h重复脱脂3次后于通风橱中干燥；大豆分离蛋白的制备：将脱脂豆粉与去离子水按照料液比1:10(w/v)混合后，用2mol/L的NaOH调节溶液的pH至8，之后在室温下搅拌2h。将搅拌后的溶液在4℃条件下10000g离心30min。离心后取上清液，用2mol/L的HCl调节pH至4.5，溶液静置1h后在4℃下5000g离心15min得到蛋白沉淀。将蛋白沉淀冷冻干燥得到粉末状大豆分离蛋白；大豆蛋白素肉的制备：采用双螺杆挤出机生产大豆蛋白素肉。将大豆分离蛋白与脱脂豆粉按照3:2的质量比混合，将水分别加入到豆粉混合物中，以使混合豆粉的水分含量达到30％。之后以80g/min的进料速度将水分含量为30％的混合豆粉加入双螺杆挤出机中。双螺杆挤出机从1区到4区筒体温度分别设定为60、90、140和160℃。螺杆转速为300rpm。产品从模具中挤出后，在40℃的热风炉中干燥3h，得到成品。经测定样品膨胀率为2.41，切削力为2040g/cm2，素肉的结构外观特征评分较高，表现出柔软、细长的纤维状结构，口感偏软。Preparation of defatted soybean flour: the soybeans were ground through a 60-mesh sieve, the ground soybean flour was mixed with n-hexane at a ratio of 1:3 (w/v), stirred for 2 hours at room temperature, and then degreasing was repeated 3 times, and then dried in a fume hood ; Preparation of soybean protein isolate: after mixing defatted soybean meal and deionized water according to the ratio of material to liquid 1:10 (w/v), adjust the pH of the solution to 8 with 2mol/L NaOH, and then stir at room temperature for 2h. The stirred solution was centrifuged at 10,000 g for 30 min at 4°C. After centrifugation, the supernatant was taken, and the pH was adjusted to 4.5 with 2 mol/L HCl. The solution was left standing for 1 h and then centrifuged at 5000 g for 15 min at 4°C to obtain protein precipitation. The protein precipitation is freeze-dried to obtain powdered soybean protein isolate; the preparation of soybean protein vegetarian meat: a twin-screw extruder is used to produce soybean protein vegetarian meat. Soybean protein isolate and defatted soy flour were mixed in a mass ratio of 3:2, and water was added to the soy flour mixture respectively, so that the moisture content of the mixed soy flour reached 30%. The mixed soy flour with a moisture content of 30% was then fed into the twin-screw extruder at a feed rate of 80 g/min. The barrel temperatures of the twin-screw extruder from zone 1 to zone 4 were set at 60, 90, 140 and 160°C, respectively. The screw speed was 300 rpm. After the product is extruded from the mold, it is dried in a hot air oven at 40°C for 3 hours to obtain a finished product. It was determined that the expansion ratio of the sample was 2.41, and the cutting force was 2040g/cm 2 . The texture and appearance of the plain meat had a high score, showing a soft, slender fibrous structure and a soft taste.
实施例3：Example 3:
脱脂豆粉的制备：大豆研磨过60目筛，将研磨后的大豆粉与正己烷按照1:3(w/v)的比例混合，在室温下搅拌2h重复脱脂3次后于通风橱中干燥；大豆分离蛋白的制备：将脱脂豆粉与去离子水按照料液比1:10(w/v)混合后，用2mol/L的NaOH调节溶液的pH至8，之后在室温下搅拌2h。将搅拌后的溶液在4℃条件下10000g离心30min。离心后取上清液，用2mol/L的HCl调节pH至4.5，溶液静置1h后在4℃下5000g离心15min得到蛋白沉淀。将蛋白沉淀冷冻干燥得到粉末状大豆分离蛋白；大豆蛋白素肉的制备：采用双螺杆挤出机生产大豆蛋白素肉。将大豆分离蛋白与脱脂豆粉按照4:1的质量比混合，将水分别加入到豆粉混合物中，以使混合豆粉的水分含量达到30％。之后以70g/min的进料速度将水分含量为30％的混合豆粉加入双螺杆挤出机中。双螺杆挤出机从1区到4区筒体温度分别设定为60、90、140和160℃。螺杆转速为200rpm。产品从模具中挤出后，在40℃的热风炉中干燥3h，得到成品。经测定样品膨胀率为2.65，切削力为1450g/cm2，素肉的结构外观特征评分较低，表现出松软、直径细的短纤维结构，口感较差。Preparation of defatted soybean flour: the soybeans were ground through a 60-mesh sieve, the ground soybean flour was mixed with n-hexane at a ratio of 1:3 (w/v), stirred for 2 hours at room temperature, and then degreasing was repeated 3 times, and then dried in a fume hood ; Preparation of soybean protein isolate: after mixing defatted soybean meal and deionized water according to the ratio of material to liquid 1:10 (w/v), adjust the pH of the solution to 8 with 2mol/L NaOH, and then stir at room temperature for 2h. The stirred solution was centrifuged at 10,000 g for 30 min at 4°C. After centrifugation, the supernatant was taken, and the pH was adjusted to 4.5 with 2 mol/L HCl. The solution was left standing for 1 h and then centrifuged at 5000 g for 15 min at 4°C to obtain protein precipitation. The protein precipitation is freeze-dried to obtain powdered soybean protein isolate; the preparation of soybean protein vegetarian meat: a twin-screw extruder is used to produce soybean protein vegetarian meat. Soybean protein isolate and defatted soy flour were mixed in a mass ratio of 4:1, and water was added to the soy flour mixture respectively, so that the moisture content of the mixed soy flour reached 30%. The mixed soy flour with a moisture content of 30% was then fed into the twin-screw extruder at a feed rate of 70 g/min. The barrel temperatures of the twin-screw extruder from zone 1 to zone 4 were set at 60, 90, 140 and 160°C, respectively. The screw speed was 200 rpm. After the product is extruded from the mold, it is dried in a hot air oven at 40°C for 3 hours to obtain a finished product. The measured expansion ratio of the sample was 2.65, and the cutting force was 1450 g/cm 2 . The texture and appearance of the plain meat was low, showing a soft, thin-diameter short fiber structure and poor taste.
实施例4：Example 4:
脱脂豆粉的制备：大豆研磨过60目筛，将研磨后的大豆粉与正己烷按照1:3(w/v)的比例混合，在室温下搅拌2h重复脱脂3次后于通风橱中干燥；大豆分离蛋白的制备：将脱脂豆粉与去离子水按照料液比1:10(w/v)混合后，用2mol/L的NaOH调节溶液的pH至8，之后在室温下搅拌2h。将搅拌后的溶液在4℃条件下10000g离心30min。离心后取上清液，用2mol/L的HCl调节pH至4.5，溶液静置1h后在4℃下5000g离心15min得到蛋白沉淀。将蛋白沉淀冷冻干燥得到粉末状大豆分离蛋白；大豆蛋白素肉的制备：采用双螺杆挤出机生产大豆蛋白素肉。将大豆分离蛋白与脱脂豆粉按照2:3的质量比混合，将水分别加入到豆粉混合物中，以使混合豆粉的水分含量达到30％。之后以65g/min的进料速度将水分含量为30％的混合豆粉加入双螺杆挤出机中。双螺杆挤出机从1区到4区筒体温度分别设定为60、90、140和160℃。螺杆转速为250rpm。产品从模具中挤出后，在50℃的热风炉中干燥3h，得到成品。经测定样品膨胀率为2.27，切削力为2170g/cm2，素肉的结构外观特征评分高，表现出坚固、连续、细长的纤维状结构，口感最接近于肉制品。Preparation of defatted soybean flour: the soybeans were ground through a 60-mesh sieve, the ground soybean flour was mixed with n-hexane at a ratio of 1:3 (w/v), stirred for 2 hours at room temperature, and then degreasing was repeated 3 times, and then dried in a fume hood ; Preparation of soybean protein isolate: after mixing defatted soybean meal and deionized water according to the ratio of material to liquid 1:10 (w/v), adjust the pH of the solution to 8 with 2mol/L NaOH, and then stir at room temperature for 2h. The stirred solution was centrifuged at 10,000 g for 30 min at 4°C. After centrifugation, the supernatant was taken, and the pH was adjusted to 4.5 with 2 mol/L HCl. The solution was left standing for 1 h and then centrifuged at 5000 g for 15 min at 4°C to obtain protein precipitation. The protein precipitation is freeze-dried to obtain powdered soybean protein isolate; the preparation of soybean protein vegetarian meat: a twin-screw extruder is used to produce soybean protein vegetarian meat. Soybean protein isolate and defatted soy flour are mixed in a mass ratio of 2:3, and water is added to the soy flour mixture respectively, so that the moisture content of the mixed soy flour reaches 30%. The mixed soy flour with a moisture content of 30% was then fed into the twin-screw extruder at a feed rate of 65 g/min. The barrel temperatures of the twin-screw extruder from zone 1 to zone 4 were set at 60, 90, 140 and 160°C, respectively. The screw speed was 250 rpm. After the product is extruded from the mold, it is dried in a hot-air oven at 50°C for 3 hours to obtain a finished product. The expansion ratio of the sample was determined to be 2.27, and the cutting force was 2170 g/cm 2 . The structure and appearance of the plain meat had a high score, showing a firm, continuous, and slender fibrous structure, and the taste was closest to that of meat products.
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