Introduction to plant protein and vegetarian meat protein raw materials

The production cost of plant protein vegetarian meat is relatively low and the ingredients are natural. It has health advantages such as rich unsaturated fatty acid content, and is close to real meat in many aspects such as flavor and texture. It has the texture, sensory and taste of traditional meat products. Chemical properties of food.

A survey on consumers' willingness to accept artificial meat found that plant-based protein meat products have a good market foundation and are considered the most suitable and easily accepted products. And some scholars believe that plant-based protein meat will create strong competition in the traditional meat market.

Based on the product advantages and market potential of plant-based protein meat, various scholars have conducted a lot of research to improve its production process, and by understanding consumer demand for products, they hope to achieve consistency with traditional meat in terms of sensory characteristics and nutrition. . Therefore, this article reviews the processing technology of plant protein vegetarian meat. Consumer acceptance of plant protein vegetarian meat clarifies the problems and development prospects of plant protein vegetarian meat.


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Use of soy silk drawing protein

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The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
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How to use enzyme technology to modify soy protein?

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 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
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