Introduction

Soy protein is a high-quality plant protein, amino acid variety, containing a variety of essential amino acids, can significantly reduce blood cholesterol, long-term consumption of soy protein can reduce the occurrence of coronary heart disease.

Soy protein is a low-temperature desolvation of soybean meal as raw materials, separation and extraction of soybean protein concentrate, soybean isolate protein and extruded soybean tissue protein and other soy products. At present, the soy protein products commonly used in the market are mainly soybean isolate protein and soybean tissue protein, using the excellent functional properties of soy protein, which can be applied to a variety of food systems.

Bionic food, also known as artificial food, it is the application of bionic technology in the food industry, from the shape, flavor or nutritional simulation of natural food, so that the product has a convenient to eat, nutritious and healthy, inexpensive and so on. Soy protein is a commonly used additive or raw material for bionic food, utilizing its good functional properties, it can significantly improve the taste of food, increase the elasticity of food, water retention, chewing, etc., and at the same time, it can also reduce the production cost.

Bionic food classification

According to the imitation of natural food contains nutrients, and contains the same kind of components of ordinary food as raw materials, bionic made of a variety of food. Bionic food in foreign countries to develop faster, in our country bionic food has been bionic from the simple appearance of bionic, flavor simulation development to the function of bionic and processing of bionic research stage. At present, bionic food in our country has no uniform standards, soybean bionic food production enterprises are mostly based on soybean product standards and the development of enterprise standards.

1. Bionic marine food
Bionic marine food is to marine resources as the main raw material, through food processing technology to produce the flavor, texture and nutritional value and natural marine food similar to a new food. It is low value fish, shrimp as the main raw material, and then add soy protein, egg whites, cheese, seasoning, pigment and adhesives and other auxiliary materials, protein pretreatment, seasoning, molding and other processes.

2.Bionic meat products
Will be rehydrated plant protein, after dehydration for filament processing, at the same time a certain amount of water, starch, seasonings, spices, flavors and pigments, etc. with a blender to mix into a uniform slurry, and then mixed with plant protein, after molding, cooking or frying and other processes processed into protein bionic meat products. Common bionic meat products include bionic ham, bionic ham sausage, bionic meatballs, bionic block meat products and so on.

2.2.1 Bionic ham and ham sausage
Bionic ham and bionic ham sausage processing process is to soak the soybean tissue protein in water, to be fully absorbed water inside and outside, dehydration and put people chopper filament spare; will be auxiliary materials and ice water poured into the blender to fully emulsify the mixer, so that it mixes well; the processed soybean tissue protein to join the emulsified slurry mixing to uniformity; will be a good mix of materials quantitative punch card filling to a certain diameter of the fiber enteric coated with the right amount of loose and tight; After steaming, sterilization, cooling and packaging is the finished product.

2.2.2 Bionic block meat
Bionic block meat products mainly refers to jerky, meat, meat cakes, dried meat and so on. Its processing technology is basically the first tissue protein into the water for soaking, so that it obtains meat; soaked soybean tissue protein and a certain proportion of auxiliary materials, seasonings, etc. for mixing; using steaming, deep-frying, baking and other ways of molding; cooling and packaging, that is, the finished product.

2.2.3 Bionic meatballs
Soybean tissue protein into the water for soaking, to the internal no hard lumps for dehydration, put in the chopper, beaten into silk; water will be soybean protein and starch for mixing, the formation of a uniform emulsion, and then add the silk soybean tissue protein mixed evenly, and finally add seasonings and other auxiliary materials, stirring and mixing, so that the material crosslinked into a ball; the material will be manually squeezed and kneaded into a sphere, or with the ball forming machine After molding with hot water cooking, when the balls float to the surface of the pills will be fished out, cooled to room temperature; the pills for packaging, and put in a 18 ℃ frozen.

3. Bionic fermented food
Bionic fermented food refers to the use of microbial metabolic activity, under artificial control conditions to simulate the natural world or the human body’s specific biological transformation process, the food raw materials for processing and pre-treatment, manufacturing a kind of easily absorbed by the human body of biological food. In recent years, the bionic fermentation method has been adopted in the manufacture of pollen food. Under artificially controlled conditions, lactic acid bacteria isolated and screened from the hive are used to simulate the temperature and humidity in the hive to ferment and break the wall on the pollen to obtain artificial bee food.

This product provides a new kind of bionic food, which is beneficial to prolong the shelf life of the product due to its low water content.

4. Bionic dried fruit
Bionic dried fruit refers to the use of plant tissue protein as the main raw material, after deodorization, sugar, flavoring, color, drying, sterilization and other processes and processed into products. The dried fruit produced through this process is sweet, delicious and nutritious. The development of bionic dried fruit for the deep processing of soy protein products provides a new way.

Soy protein in bionic food
Application of soy protein in the progress of research

1. Application research in biomimetic marine foods
Adding soy protein to the raw materials of biomimetic marine food not only improves the nutritional value of the food but also increases the gelation and tissue formation of the product, which plays a great role in improving the taste and texture of the product.

Wang Fenfen et al. studied the effects of different auxiliary ingredients, such as soy protein, corn starch and salt, on the quality characteristics of biomimetic marine products, and determined the optimal ratios of salt, soy protein and corn starch through experiments. The “Seafood sink” produced by this ratio has uniform texture, moderate hardness and softness, elasticity, good chewability and delicious flavor.

Kang Binbin et al. introduced several biomimetic marine food processing technology, in the production of artificial shrimp add soy protein, can improve the taste of artificial shrimp, increase the water retention and adhesion of the product. The fish tofu type bionic marine food made from minced fish as raw material, with the addition of soy protein, oil and flavorings, has high elasticity, good taste and high nutritional value.

2. Application research in bionic ham and ham sausage foods
Based on the soybean tissue protein good chewiness, rehydration, oil absorption and other characteristics, it can be used instead of lean meat in all kinds of meat products and bionic food. Soybean lasagna protein as raw material to produce simulated smoked ham, through the test found that the amount of soybean lasagna protein added to the product quality has a greater impact on the quality of the product, and to determine its optimal ratio of 50%, the product taste tender and crispy, chewy.

Fei Yingmin studied the production and processing of vegetarian ham, in the main raw material of soybean protein added gluten, starch, vegetable oil, seasoning and other auxiliary materials, through the orthogonal test to determine the optimal process formula.

Sensory analysis of vegetarian ham proved that soybean drawn protein has good functional properties, such as chewiness, oil absorption, water absorption, etc. It can replace lean meat and is widely used in vegetarian bionic food.

Li Xinhua et al. took soybean tissue protein as the research object, and came up with the optimal process conditions of humid heat treatment of soybean tissue protein, and at the same time made vegetarian bionic ham sausage using treated soybean tissue protein, and came up with the optimal ratios of each material in the wet base of soybean tissue protein (water content of 65%) as a base through the test, which was 150% of water, 12% of corn starch, 12% of soybean oil, and 6% of compound glue. With soy protein as the main raw material, Wang Kaimei studied the processing technology of instant vegetarian meat sausage through experiments.

With this formula to produce instant vegetarian meat sausage taste with flexible elasticity, product appearance, edible flavor, chewing and meat similar to high nutritional value, low processing costs.

Tang Zhaohui et al. use soybean isolate protein high nutrition, rich resources and its superior emulsification, adhesion, gel and other characteristics, as the main raw material, processed into a vegetarian sausage products rich in nutrients, good taste, easy to eat.

And the proportion of soybean isolate protein, water and vegetable oil was adjusted through the test, which provided the main conditions for the formation of product taste, flavor and state.

With soybean tissue protein as the main raw material, add konjac fine powder, protein powder and other auxiliary materials, Li Xuelian et al. conducted experimental research on the production of vegetarian ham and sausage, and analyzed the key control points of the processing process to ensure the safety of food.

3. Application research in bionic block meat products
Sun Yuemei et al. developed a soybean tissue protein vegetarian meat block, with soybean tissue protein as the main raw material, add other auxiliary materials processed and made according to its hardness, elasticity, brittleness and other sensory indicators of the evaluation, to determine the optimal amount of raw materials and auxiliary materials, the production of vegetarian meat meat block meat texture, with high-protein, low-fat, nutrient-rich features.

Soybean tissue protein was used as the main raw material to develop bionic protein beef jerky. The test found that the factors affecting the quality of bionic protein beef jerky are the structure of soy protein, initial cooking time, baking temperature, baking time and so on. The application of soy protein in bionic food expands the application field of soy protein, which is of great significance for the development of new soy protein food.

Junming Chen introduced the process and operation points of processing dried vegan meat with soybean tissue protein as the main raw material. The process ratio of vegan dried meat was studied through the experiment, and the best process formula was determined, according to which the product produced had the best taste and organization structure. Soybean tissue protein and konjac flour were used as the main raw materials to produce and process vegan meat with the morphological flavor and organizational texture similar to that of triple-layered meat – vegan triple-layered meat. Vegetarian triple-layer meat processing process through the test, according to this process to produce a vegetarian triple-layer meat in the taste of the real triple-layer meat is extremely similar.

4. Application research in bionic meatball products
Yang Chunmei et al. developed a soybean tissue protein vegetarian meatballs, the factors affecting the flavor of vegetarian meatballs (salt, sugar, beef balm and monosodium glutamate) made an analysis. Tests to determine the moisture content of 30%, 20% of soybean isolate protein, potato starch 25%, 6% of soybean oil conditions, the composition of the material system for the optimal state; salt addition of 4%, sugar 1%, 1% monosodium glutamate, beef flavoring paste 1.5% for the best vegetarian meatballs for the best process formula.

Wang Di et al. used soybean tissue protein as the main raw material to make meatballs, studied and analyzed the process formulation of soybean tissue protein meatballs, and determined the optimal process parameters through the determination of the texture characteristics of the meatballs. The results showed that soybean tissue protein had the greatest influence on the elasticity of the balls, and among the factors affecting the chewiness, reparability and sensory evaluation of soybean tissue protein balls, soybean isolate protein had the most significant influence.

5. Application research in bionic preserved fruit
Jia Jun et al. developed bionic dried fruit using organized soy protein as raw material, and studied the effects of rehydration rate of three different organizational structure of soy tissue protein, resting temperature, syrup concentration and other factors on the quality of bionic dried fruit, so as to derive the optimal process parameters for the preparation of bionic dried fruit.

Conclusion

As a new variety of food industry, bionic food has a broad development prospect. Soy protein has become an important raw material in biomimetic food processing due to its various excellent functional properties. The development of soy protein bionic food is not only conducive to the development and utilization of China’s soybean plant resources, but also can be used as a supplement to animal protein to improve the level of protein consumption in people’s material life.