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.

Introduction to the raw materials of plant protein vegetarian meat

When producing plant-based protein meat, texture, appearance, flavor and mouthfeel are the most important sensory qualities of the product. Therefore, in order to make plant protein vegetarian meat closer to real meat in terms of sensory characteristics and nutritional components, the basic ingredient formula of plant protein vegetarian meat must be selected more strictly.

Protein is the main component of plant protein meat. Studies have shown that replacing traditional meat with high-quality plant protein in the diet is beneficial to human health. Therefore, proteins from different sources are now used in the production and development of plant-based protein meat.

Soybeans usually contain 35% to 40% protein and have high nutritional value and rich functional properties. They are widely used in processed meat products such as sausages and hams, improving the nutrition and eating quality of meat products. On the Protein Digestibility Corrected Amino Acid Score (PDCAAS) scale, processed soy protein scores similarly to animal protein, making soy protein the best alternative to traditional animal protein.

The textured protein used in plant protein vegetarian meat is obtained by defatting and partially or completely removing carbohydrates to obtain soy protein isolate or soy protein concentrate (this untextured protein component plays an important role in adhesion in plant protein vegetarian meat products. substance, fixed fat and binding water gel properties), after hydration, high-temperature extrusion and mechanical shearing processing, the protein is denatured, and the internal molecular space structure is rearranged and distributed, thereby obtaining a layered, fibrous tissue structure .

Compared with traditional animal protein, this high-quality plant protein is cholesterol-free, low in fat and low in calories, making it a healthy food. Therefore, using soy protein as a plant-based protein meat has great market potential. Some scholars have conducted process optimization research to improve the texture characteristics of soy protein. However, due to the allergenic substances and beany smell present in soybeans, proteins from other sources are gradually used in the production and development of artificial meat products.