PEANUT PROTEIN VEGETARIAN SAUSAGE AND PREPARATION METHOD THEREOF

Abstract

A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.

Claims

1. A peanut protein vegetarian sausage, wherein the vegetarian sausage is prepared from components including, in parts by weight, the following raw materials: TABLE-US-00019 low-temperature defatted peanut protein powder 50 to 100 parts soybean protein isolate 5 to 50 parts, vital wheat gluten 5 to 50 parts, and modifier 0.01 to 3 parts.

2. The vegetarian sausage according to claim 1, wherein the low-temperature defatted peanut protein powder has a protein content of 55% or more, and a fat content of 7% or less; and/or, the soybean protein isolate has a protein content of 80% or more, and a fat content of 1.8% or less; and/or, the vital wheat gluten has a protein content of 60% or more, and a fat content of 0.9% or less.

3. The vegetarian sausage according to claim 1, wherein the modifier is one or more selected from protease, konjac flour, and sodium carbonate.

4. The vegetarian sausage according to claim 1, further comprising an auxiliary material, the auxiliary material is one or more of essence, pigment, salt, and water-retaining agent.

5. The vegetarian sausage according to claim 1, wherein the vegetarian sausage is prepared from components including, in parts by weight, the following raw materials: TABLE-US-00020 low-temperature defatted peanut protein powder 55 to 75 parts soybean protein isolate 5 to 20 parts, vital wheat gluten 3 to 20 parts, essence 0.5 to 1.5 parts, pigment 0.01 to 0.1 parts, salt 0.2 to 0.8 parts, water-retaining agent 0.1 to 1 parts, and, 0.05 to 1 parts of protease, or 0.05 to 1 parts of konjac flour, or 0.1 to 1 parts of sodium carbonate.

6. A method for preparing the vegetarian sausage according to claim 1, comprising the following steps: 1) the low-temperature defatted peanut protein powder, the soybean protein isolate, and the vital wheat gluten are crushed, then mixed well with the modifier, and allowed to stand to balance; 2) the balanced material from the step 1) is subjected to extrusion treatment at a temperature of 100 to 200 C., and water and an auxiliary material are added online during the extrusion, and the product obtained after extrusion molding is cooled to give the peanut protein vegetarian sausage; wherein, the amount of water added is such that the moisture content of the material during extrusion is 45% to 75%.

7. The preparation method according to claim 6, wherein the screw rotation speed is 150 to 300 r/min and the feeding speed is 80 to 180 g/min during the extrusion.

8. The preparation method according to claim 6, wherein the total amount of the auxiliary material is added to water at a mass ratio of 1:10-20 to prepare a compound solution, and the compound solution is added online at a flow rate of 1 to 5 kg/h.

9. The preparation method according to claim 6, wherein the extrusion is carried out by using a twin-screw high-moisture extruder.

10. The preparation method according to claim 9, wherein, a circular mold having a diameter of 15 to 30 mm is connected to the end of the extruder, and the cooling temperature is 45 to 80 C.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0054] FIG. 1 is a process flow diagram of the method of the present invention;

[0055] FIG. 2 is a picture showing a torn vegetarian sausage prepared in Example 1.

SPECIFIC MODES FOR CARRYING OUT THE EMBODIMENTS

[0056] The following examples are intended to illustrate the invention but are not intended to limit the scope of the present invention. The operations involved in the Examples are routinely operated in the art unless otherwise specified. The conditions of implementation in the Examples can be further adjusted depending on the specific experimental conditions or factory conditions, and the conditions that do not indicate the conditions of implementation are usually the conditions in a routine experiment.

[0057] The following extrusion texturization treatment uses a domestic twin-screw high-moisture extruder.

[0058] The water-retaining agent used in the following Examples was sodium tripolyphosphate, which was purchased from Beijing Solaibao Technology Co., Ltd.

[0059] The following documents may be referred to for the methods of detecting color brightness, transverse shear force, longitudinal shear force, texturizing degree, chewiness, elasticity, hardness and like parameters: [0060] 1. L I Shujing. Study on relationship between thermal properties of raw materials and texture properties of extrusion-texturized proteins [D]. Chinese Academy of Agricultural Sciences, 2014. [0061] 2. Feng Xiaolong. Study on preparation, modification and application of peanut protein components [D]. Chinese Academy of Agricultural Sciences, 2014. [0062] 3. ZHANG Cuan. Study on peanut protein extrusion texturization technology and underlying mechanisms [D]. Northwest A & F University, 2007.

[0063] The following low-temperature defatted peanut protein powder, soybean protein isolate and vital wheat gluten are domestically produced, and the basic physical and chemical indicators are as follows:

TABLE-US-00004 Low-temperature defatted peanut Soybean protein Vital wheat Item protein powder isolate gluten Crude protein 60.75 0.748 85.26 1.978 67.95 0.817 content % (5.46 dry basis) Crude fat 6.95 0.044 1.64 0.110 0.88 0.12 content % (dry basis) Moisture % 5.82 0.057 5.61 0.034 10.84 0.084

Example 1

[0064] The present Example provides a peanut protein vegetarian sausage, which was prepared from components including, in parts by weight, the following raw materials:

TABLE-US-00005 low-temperature defatted peanut protein powder 75 parts soybean protein isolate 10 parts vital wheat gluten 8 parts chicken essence 1 parts pigment 0.05 parts salt 0.3 parts water-retaining agent 0.2 parts glutamine transaminase 0.5 parts.

Example 2

[0065] The present Example provides a peanut protein vegetarian sausage, which was prepared from components including, in parts by weight, the following raw materials:

TABLE-US-00006 low-temperature defatted peanut protein powder 85 parts soybean protein isolate 5 parts vital wheat gluten 3 parts chicken essence 1 parts pigment 0.05 parts salt 0.3 parts water-retaining agent 0.2 parts glutamine transaminase 0.5 parts.

Example 3

[0066] The present Example provides a peanut protein vegetarian sausage, which was prepared from components including, in parts by weight, the following raw materials:

TABLE-US-00007 low-temperature defatted peanut protein powder 55 parts soybean protein isolate 20 parts vital wheat gluten 20 parts chicken essence 1 parts pigment 0.05 parts salt 0.3 parts water-retaining agent 0.2 parts glutamine transaminase 0.5 parts.

Example 4

[0067] The present Example provides a peanut protein vegetarian sausage, which was the same as Example 1 except that 0.5 parts of glutamine transaminase was replaced with 0.5 parts of konjac flour.

Example 5

[0068] The present Example provides a peanut protein vegetarian sausage, which was the same as Example 1 except that 0.5 parts of glutamine transaminase was replaced with 0.8 parts of sodium carbonate.

Example 6

[0069] The present Example provides a method for preparing the vegetarian sausage according to Example 1, the method comprises the following steps:

[0070] 1) the peanut protein powder, the soybean protein isolate, and the vital wheat gluten were crushed, sieved through a 60 to 80 mesh sieve, then mixed well with the modifier, and allowed to stand for 20 to 24 hours to balance;

[0071] 2) the balanced material from the step 1) was subjected to extrusion treatment at a temperature of 160 C. by a twin-screw high-moisture extruder with a screw rotation speed of 240 r/min and a feeding speed of 130 g/min; water and an auxiliary material were added online during the extrusion; and the resultant was molded through a circular cooled mold with a diameter of 15 to 30 mm, wherein cooling temperature for the mold was set at 65 C.;

[0072] Wherein, the amount of water added was such that the moisture content of the material during the extrusion was 64%; the auxiliary material was added to water at a mass ratio of 1:15-15.5 to prepare a compound solution, and the compound solution was added online at a flow rate of 3 kg/h;

[0073] 3) at the exit of the extruder, the cooled vegetarian sausage was cut into strips with a length of about 10 cm by a hydraulic cutter, and then vacuum packaged, and sterilized at 121 C. for 20 min.

[0074] The vegetarian sausage prepared in the present Example was tested and the results were as follows:

TABLE-US-00008 TABLE 1 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 50.58 1.20 0.526 0.439 2.56 5.81 0.93

Example 7

[0075] The present Example provides a method for preparing the vegetarian sausage according to Example 2, the operations of which were the same as those in Example 6.

[0076] The vegetarian sausage prepared in the present Example was tested and the results were as follows:

TABLE-US-00009 TABLE 2 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 55.63 1.01 0.351 0.301 2.50 5.80 0.90

Example 8

[0077] The present Example provides a method for preparing the vegetarian sausage according to Example 3, the operations of which were the same as those in Example 6.

[0078] The vegetarian sausage prepared in the present Example was tested and the results were as follows:

TABLE-US-00010 TABLE 3 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 48.05 1.36 0.593 0.493 6.00 9.89 0.97

Example 9

[0079] The present Example provides a method for preparing the vegetarian sausage according to Example 4, and the difference of the method as compared with Example 6 lied in the extrusion temperature of 125 C. in addition to the modifier.

[0080] The vegetarian sausage prepared in the present Example was tested and the results were as follows:

TABLE-US-00011 TABLE 4 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 51.40 1.15 0.557 0.489 5.24 9.58 0.90

Example 10

[0081] The present Example provides a method for preparing the vegetarian sausage according to Example 5, the operations of which were the same as those of Example 6 except for the modifier.

[0082] The vegetarian sausage prepared in the present Example was tested and the results were as follows:

TABLE-US-00012 TABLE 5 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 48.35 1.15 0.374 0.285 3.76 6.21 0.94

Example 11

[0083] The present Example provides a method for preparing a vegetarian sausage, which used the same raw materials as Example 1, and was the same as Example 6 except that the cooling temperature of the mold was 45 C.

[0084] The vegetarian sausage prepared in the present Example was tested and the results were as follows:

TABLE-US-00013 TABLE 4 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 49.74 1.27 0.650 0.512 2.93 6.06 0.95

Comparative Example 1

[0085] The present Comparative Example provides a peanut protein vegetarian sausage, which was the same as that of Example 1 except that no modifier was added. The vegetarian sausage was prepared by the preparation method of Example 6.

[0086] The vegetarian sausage prepared in the present Comparative Example was tested and the results were as follows:

TABLE-US-00014 TABLE 6 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 50.58 0.97 0.514 0.532 4.14 8.65 0.89

Comparative Example 2

[0087] The present Comparative Example provides a peanut protein vegetarian sausage, which was the same as that of Example 1 except that the amount of the glutamine transaminase added was 3 parts. The vegetarian sausage was prepared by the preparation method of Example 6.

[0088] The vegetarian sausage prepared in the present Comparative Example was tested and the results were as follows:

TABLE-US-00015 TABLE 7 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 50.41 1.05 0.59 0.56 8.90 12.45 0.88

Comparative Example 3

[0089] The present Comparative Example provides a method for preparing a peanut protein vegetarian sausage, which was the same as that of Example 6 except that the amount of water added in step 2) was such that the moisture content of the material during extrusion was 50%.

[0090] The vegetarian sausage prepared in the present Comparative Example was tested and the results were as follows:

TABLE-US-00016 TABLE 8 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 51.77 0.96 0.476 0.498 8.18 13.68 0.92

Comparative Example 4

[0091] The present Comparative Example provides a method for preparing a peanut protein vegetarian sausage, which was the same as that of Example 8 except that the amount of sodium carbonate added was 4 parts.

[0092] The vegetarian sausage prepared in the present Comparative Example was tested and the results were as follows:

TABLE-US-00017 TABLE 9 Color Textur- Transverse Longitudinal Hard- bright- izing shear force shear force Chewiness ness Elas- ness L degree (kg) (kg) (10.sup.3) (kg) ticity 47.18 1.31 0.374 0.285 1.94 4.54 0.90

Comparative Example 5

[0093] The present Comparative Example provides a peanut protein vegetarian sausage, which was the same as that of Example 1 except that the low-temperature defatted peanut powder is replaced with a high-temperature defatted peanut powder. The vegetarian sausage was not successfully produced by using the same method as Example 6.

Experimental Example 1

[0094] The vegetarian sausages prepared in Examples 6-11 and Comparative Examples 1-5 were compared for properties and mouthfeel, and the results were as follows:

TABLE-US-00018 TABLE 10 Comparison results index Color Appearance Texturizing No. brightness State degree Hardness Elasticity Chewiness Taste Example 6 Bright Relatively Strong Moderate Strong Relatively Relatively Regular Low Good Example 7 Bright Regular Relatively Relatively Relatively Relatively Good strong Soft strong Low Example 8 Relatively Deformed Strong Hard Strong High Relatively Dark Bad Example 9 Bright Relatively Relatively Relatively Relatively Relatively Good Regular strong Hard strong High Example 10 Relatively Deformed Relatively Moderate Strong Relatively Relatively Dark strong High Good Example 11 Relatively Deformed Strong Moderate Strong Relatively Good Bright Low Comparative Bright Deformed Relatively Relatively Weak Relatively Relatively Example 1 Weak Hard High Good Comparative Bright Deformed Relatively Hard Weak Relatively Relatively Example 2 strong High Good Comparative Bright Cracked Relatively High Strong High Relatively Example 3 Weak Bad Comparative Dark Relatively Strong Low Relatively Low Bad Example 4 Regular strong Comparative Dark Irregular / / / / / Example 5

[0095] Although the present invention has been described in detail above with the aid of the general description, the specific embodiments and the Examples, however, it will be apparent to a person skilled in the art that modifications or improvements can be made thereto based on the present invention. Therefore, such modifications or improvements made without departing from the spirit of the present invention are intended to be within the scope of the present invention.

INDUSTRIAL APPLICABILITY

[0096] The present invention provides a peanut protein vegetarian sausage and a preparation method thereof. The peanut protein vegetarian sausage of the present invention is prepared from components including, in parts by weight, the following raw materials: 50 to 100 parts of low-temperature defatted peanut protein powder, 5 to 50 parts of soybean protein isolate, 5 to 50 parts of vital wheat gluten, and 0.1 to 10 parts of modifier. The vegetarian sausage provided by the present invention has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Further, the preparation method provided by the present invention is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge. The peanut protein vegetarian sausage of the present invention has high economic value and good application prospect.