CN110292168B - Meal replacement composition and preparation method and application thereof - Google Patents
Meal replacement composition and preparation method and application thereof Download PDFInfo
- Publication number
- CN110292168B CN110292168B CN201910497892.3A CN201910497892A CN110292168B CN 110292168 B CN110292168 B CN 110292168B CN 201910497892 A CN201910497892 A CN 201910497892A CN 110292168 B CN110292168 B CN 110292168B
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- meal replacement
- chicken breast
- replacement composition
- chicken
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a meal replacement composition and a preparation method and application thereof. The meal replacement composition comprises raw materials of chicken breast meat paste and edible fungus source chitosan oligosaccharide, wherein the mass ratio of the edible fungus source chitosan oligosaccharide to the chicken breast meat paste is more than or equal to 0.03. The meal replacement composition provided by the invention can delay the postprandial effect of high amino acid blood, enhance satiety, reversibly reduce the stomach void volume, prolong the gastric emptying and reduce food intake, achieves the purpose of reducing weight, and has good taste, tender meat quality and delicious taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to a meal replacement composition and a preparation method and application thereof.
Background
With the improvement of living standard, the incidence rate of obesity is obviously improved. Obesity generally refers to a condition of significant excess weight to some extent and an excessively thick fat layer, resulting from an excessive accumulation of body fat, especially triglycerides. It is known that the accumulation of fat in the body is excessive, which can cause pathological and physiological changes of the human body, such as hyperlipidemia, hypertension, etc.
It has been reported in the prior art that proteins not only increase energy expenditure in humans, but also reduce energy intake through mechanisms that affect appetite control. The results of multiple intermediate-term clinical trials have provided evidence that: high protein diets favoured weight loss (SKov A.R. et al, 1999, int J Obes, 23, 528-536.
The chicken breast is a meat food which is famous for high protein, low fat, low cholesterol, low carbohydrate and high nutrition, contains all the essential amino acids, calcium, phosphorus, iron, vitamins and other components of human body, and is the best choice for increasing muscle and reducing fat. However, the breast meat of the body-building chicken commonly used in the market is mainly processed by chopping, mixing, emulsifying or mixing and stirring after mincing, has single taste and mellow mouthfeel, and is not enjoyed by consumers to a high extent. In addition, the existing chicken breast processed food has high digestion speed and weak satiety after being eaten, and is difficult to achieve the effect of effectively improving the body weight composition.
Therefore, it is an urgent technical problem in the art to provide a high protein food product capable of enhancing satiety, reducing caloric intake, and effectively improving body weight composition.
Disclosure of Invention
The invention aims to overcome the defect that high-protein food (such as chicken breast) in the prior art is insufficient in satiety, and provides a meal replacement composition and a preparation method and application thereof. The meal replacement composition provided by the invention can delay the postprandial effect of high amino acid blood, enhance satiety, reversibly reduce the stomach void volume, prolong the gastric emptying and reduce food intake, achieves the purpose of reducing weight, and has good taste, tender meat quality and delicious taste.
The invention provides a meal replacement composition which comprises the following raw materials of chicken breast meat paste and edible fungus source chitosan oligosaccharide, wherein the mass ratio of the edible fungus source chitosan oligosaccharide to the chicken breast meat paste is more than or equal to 0.03.
In the invention, the chicken breast paste can be chicken breast paste which is conventional in the field, and the chicken breast paste can be prepared by generally pulping chicken breast.
In the present invention, the molecular weight of the chitosan oligosaccharide derived from edible fungi is preferably 0.4 kDa or less, such as 0.3kDa or less, and further such as 0.19 kDa.
In the invention, the chitosan oligosaccharide derived from edible fungi can be prepared by a conventional method in the field, and is preferably prepared by mixing the edible fungi and a solid-phase reagent, and performing ball milling, hydrolysis, dialysis and purification; the solid phaseThe reagent is NaOH, KOH, ca (OH) 2 、CaO、K 2 CO 3 、CaCO 3 、NaHCO 3 And Na 2 SO 4 One or more of (a).
Wherein the edible fungus can be one or more of edible fungi conventional in the art, such as agaricus bisporus, flammulina velutipes, agaric, agaricus blazei murill and shiitake mushrooms, and preferably agaricus bisporus.
Wherein, the solid phase reagent is preferably NaOH and/or Ca (OH) 2 。
Wherein, the dosage ratio of the edible fungus and the solid phase reagent can be the conventional dosage ratio in the field, for example, the mass ratio of the edible fungus and the solid phase reagent is (5-10): 1, and further for example 5:1 or 10.
When the solid phase reagent is NaOH and Ca (OH) 2 When, the edible fungus, the NaOH and the Ca (OH) 2 The mass ratio of (1).
Wherein the ball milling may be carried out as is conventional in the art, preferably in a ball milling jar at 300-1500rpm (e.g., 400 rpm); more preferably, the ball milling is performed for 5 cycles with a cycle of 10-15min (e.g., 12 min) and 3-5min (e.g., 3 min) between cycles.
Wherein, the hydrolysis can be carried out according to the conventional operation in the field, for example, water and a pH regulator are added, and the pH value of the mixed solution is adjusted to 5-9.
The amount of water may be any amount conventional in the art, for example the ratio of the mass (kg) of the edible fungus to the volume (L) of the water is 2 (12-18), for example 2.
The pH is preferably 5-6, for example 6.
The agent for adjusting pH may be a pH adjusting agent conventional in the art, such as an aqueous hydrochloric acid solution. The concentration of hydrochloric acid in the aqueous hydrochloric acid solution may be a concentration conventional in the art, for example, 4mol/L.
Wherein, after the hydrolysis and before the dialysis purification, the centrifugal operation is also carried out. After the centrifugation, the supernatant is typically collected.
Wherein the dialysis purification can be performed according to the conventional procedures in the art, for example, by subjecting a dialysis membrane having a molecular weight cut-off of 0.2-0.4 kDa (e.g., 0.3 kDa) to dialysis treatment in deionized water, and collecting the liquid in the dialysis membrane.
The dialysis treatment may be performed for 3 days.
In the present invention, the mass ratio of the chitosan oligosaccharide derived from edible fungi to the chicken breast paste is preferably (0.036-0.055): 1, for example, 0.042.
In the present invention, the meal replacement composition may further comprise one or more of chicken silks, egg white, dietary fibers and seasonings.
Wherein the chicken shreds are chicken shreds obtained from chicken breast. The chicken breast is generally peeled, fascia removed, tenderized and cut into shreds. The tenderizing treatment is generally carried out by a tenderizing machine.
Wherein, preferably, the chicken silks are pretreated according to the following method: and mixing and stirring the shredded chicken and the compound tender meat salt.
The compound tender meat salt can be a seasoning which is conventional in the field and can be used for tendering chicken shreds, and for example, the compound tender meat salt comprises the following raw materials in parts by weight: 0.5-1.5 parts of papain, 0.5-1.5 parts of calcium gluconate, 1-5 parts of sodium malate, 70-90 parts of kudzu root starch, 5-15 parts of iodized salt, 0.2-0.4 part of bromelain, 1-5 parts of monosodium glutamate and 0.5-1.5 parts of white granulated sugar.
In the compound tender meat salt, the papain can be the papain which is conventional in the field, and the enzyme activity can be 160000-200000U/g, such as 180000U/g.
In the compound tender meat salt, the dosage of the papain is preferably 1 part.
In the compound tender meat salt, the dosage of the calcium gluconate is preferably 1 part.
In the compound tender meat salt, the dosage of the sodium malate is preferably 3 parts.
In the composite tender meat salt, the using amount of the kudzu root starch is preferably 80 parts.
In the compound tender meat salt, the dosage of the iodized salt is preferably 10 parts.
The bromelain can be bromelain conventional in the art, and the enzymatic activity of the bromelain can be 100000-140000U/g, such as 120000U/g.
In the compound tender meat salt, the dosage of the bromelain is preferably 0.3 part.
In the composite tender meat salt, the dosage of the monosodium glutamate is preferably 3 parts.
In the compound tender meat salt, the dosage of the white granulated sugar is preferably 1 part.
Preferably, the compound tender meat salt comprises the following raw materials in parts by weight: 1 part of papain, 1 part of calcium gluconate, 3 parts of sodium malate, 80 parts of kudzu root starch, 10 parts of iodized salt, 0.3 part of bromelain, 3 parts of monosodium glutamate and 1 part of white granulated sugar.
The compound tender meat salt is generally prepared into a compound tender meat salt water solution with the mass concentration of 15% for use.
The stirring and mixing may be performed in a vacuum tumbler.
The temperature of the stirring and mixing may be 50 to 70 ℃, for example 60 ℃.
The time for stirring and mixing may be 10-20min, for example 15min.
Wherein the chicken silks can be used in the conventional amount in the field, for example, the weight ratio of the chicken breast paste to the chicken silks is (1-2): 1, such as 1.5, 2:1 or 1:1.
Wherein the amount of the egg white can be the amount conventionally used in the art, for example, the weight ratio of the chicken breast meat paste to the egg white is (5.0-7.5): 1, for example, 6.15.
Wherein the dietary fiber may be one or more of dietary fiber conventional in the art, such as konjac gum, psyllium husk powder, and potato extract.
The konjac gum is also called konjac mannan, is a commonly used additive raw material in the food industry, and is commonly used as a thickening agent.
The Plantago ovata forsk shell powder can be conventional Plantago ovata forsk shell powder in the field, and is prepared from Plantago ovata forsk (Plantago ovata forsk) of PlantaginaceaePlantago ovata) The seed coat is pulverized to obtain the product.
The potato extract is also called potato extract, and is generally referred to as potato (potato: (potato))Solanum tuberosumL.) protein concentrate extracted from subterranean tubers.
Wherein the dosage of the dietary fiber can be a dosage conventional in the art, for example, the weight ratio of the chicken breast paste to the dietary fiber is (10-500) 1, such as 50.53.
When the dietary fiber is konjac gum, the weight ratio of the chicken breast puree to the konjac gum is preferably (10-100): 1, e.g., 50.53.
When the dietary fiber is psyllium husk powder, the weight ratio of the chicken breast puree to the psyllium husk powder is preferably (50-200): 1, e.g., 98.97.
When the dietary fibre is a potato extract, the weight ratio of the chicken breast paste to the potato extract is preferably (200-300): 1, e.g. 246.15.
Wherein the flavoring agent can be conventional flavoring agent in the art, such as one or more of dark soy sauce, edible salt, white sugar, chili powder, onion powder, spices and food additives.
Wherein the amount of said seasoning is the amount conventionally used in the art, for example, the weight ratio of said chicken breast paste to said seasoning is (5-30): 1, and further for example 6:1, 24.8 or 20.
When the seasoning comprises dark soy sauce, edible salt, white granulated sugar, chili powder, onion powder, spices and food additives, preferably, the seasoning comprises the following raw materials in parts by weight:
56 parts of dark soy sauce, 32 parts of edible salt, 27 parts of white granulated sugar, 18 parts of chili powder, 15 parts of onion powder, 9 parts of spices and 3 parts of food additives;
or 15 parts of dark soy sauce, 8.6 parts of edible salt, 7.2 parts of white granulated sugar, 4.8 parts of chilli powder, 4 parts of onion powder, 2.4 parts of spices and 1 part of food additive;
or 14.1 parts of dark soy sauce, 8 parts of edible salt, 6.6 parts of white granulated sugar, 4.4 parts of chilli powder, 3.7 parts of onion powder, 2.2 parts of spices and 1 part of food additive.
In a preferred embodiment of the invention, the meal replacement composition comprises the following raw materials in parts by weight: 50-60 parts of chicken breast muddy flesh, 30-50 parts of chicken breast shredded meat, 2-3 parts of edible fungus source chitosan oligosaccharide, 4-8 parts of egg white, 0.5-1.5 parts of konjac glucomannan, 0.2-1.0 part of Plantago ovata husk powder, 0.1-0.3 part of potato extract and 2-10 parts of seasoning.
In a preferred embodiment of the invention, the meal replacement composition comprises the following raw materials in parts by weight: 960 parts of chicken breast meat paste, 640 parts of chicken breast shredded meat, 40 parts of edible fungus source chitosan oligosaccharide, 156 parts of egg white, 19 parts of konjac gum, 9.7 parts of Plantago ovata forsk shell powder, 3.9 parts of potato extract and 160 parts of seasoning.
In a preferred embodiment of the invention, the meal replacement composition comprises the following raw materials in parts by weight: 1067 parts of chicken breast meat paste, 533 parts of chicken breast shredded meat, 38 parts of edible fungus source chitosan oligosaccharide, 156 parts of egg white, 19 parts of konjac glucomannan, 9.7 parts of plantain seed shell powder, 3.9 parts of potato extract and 43 parts of seasoning.
In a preferred embodiment of the invention, the meal replacement composition comprises the following raw materials in parts by weight: 800 parts of chicken breast muddy flesh, 800 parts of chicken breast shredded meat, 44 parts of edible fungus source chitosan oligosaccharide, 156 parts of egg white, 19 parts of konjac glucomannan, 9.7 parts of Plantago ovata seed husk powder, 3.9 parts of potato extract and 40 parts of seasoning.
The invention also provides a preparation method of the meal replacement composition, which comprises the following steps:
(1) Mixing the chicken breast paste and the edible fungus source chitosan oligosaccharide to obtain a mixture A, and adjusting the pH value of the mixture A to 7.4-8.0;
(2) Mixing and reacting the mixture A in the step (1) with transglutaminase;
when the meal replacement composition further comprises one or more of shredded chicken, egg white, dietary fiber and seasonings, after the reaction is finished, the shredded chicken, the egg white, the dietary fiber, the seasonings, water and the mixture A are mixed.
In step (1), the chitosan oligosaccharide derived from edible fungi can be pretreated according to the conventional operation in the field so as to be uniformly mixed with the chicken breast paste, for example, the chitosan oligosaccharide is dissolved by adding water.
In step (1), the agent for adjusting pH may be a pH adjuster conventional in the art, such as an aqueous NaOH solution. The concentration of NaOH in the NaOH aqueous solution can be 1mol/L.
In step (1), the pH of the mixture A is preferably 7.4 to 7.9, for example 7.6, 7.9 or 7.4.
In step (2), the transglutaminase may be a transglutaminase conventional in the art, and the enzyme activity thereof may be 500 to 2000U/g, for example 1000U/g.
In step (2), the transglutaminase may be added in an amount conventional in the art, for example, 70 to 90U/g protein, and further, for example, 80U/g protein.
In the step (2), the reaction conditions are preferably as follows: the reaction is carried out at 37 ℃ for 4-6h (e.g. 5 h). The reaction can be carried out in a thermostated water bath shaker.
When the meal replacement composition further comprises one or more of chicken silks, egg white, dietary fibers and seasonings, preferably, the egg white, the dietary fibers, the seasonings and water are mixed and then mixed with the reacted mixture A and the chicken silks.
The invention also provides application of the meal replacement composition in preparing a product for delaying the postprandial effect of the high amino acid blood.
In the present invention, the amino acid is preferably an essential amino acid, and specifically lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine.
The positive progress effects of the invention are as follows:
(1) The meal replacement composition is prepared by mixing chicken breast paste (high protein) and chitosan oligosaccharide from plant sources by utilizing two raw materials with different charges, can increase satiety after eating, reversibly reduce stomach void volume, prolong stomach emptying and reduce calorie intake, can continuously and prolong postprandial high amino acid blood effect, and is beneficial to improving body weight composition;
(2) The meal replacement composition disclosed by the invention is reasonable in component matching, fully considers the color, the fragrance and the taste of the product, preserves the flavor components and flavor substances in the chicken breast, is chewy without losing elasticity, and is tender in meat quality and delicious in taste.
Drawings
FIG. 1 is a cross-sectional micrograph of chicken breast puree; wherein, FIG. 1A is a cross-sectional micrograph of the chitooligosaccharide-chicken breast paste of example 1; FIG. 1B is a cross-sectional micrograph of the Chitosan oligosaccharide-chicken breast mash derived from crab shells in comparative example 2.
FIG. 2 is a comparison of hydroxyl radical scavenging rate of chitosan oligosaccharide from different sources in effect example 2.
FIG. 3 is a comparison of the plasma concentrations of essential amino acids in 0 to 3 hours after feeding rats in example 3 and comparative example.
Fig. 4 is a diagram showing a questionnaire in effect example 4.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
In the following examples and comparative examples:
agaricus bisporus and chicken breast are purchased from farmer markets;
transglutaminase was purchased from Yiming bioproduct of Thaixing, inc., and the enzyme activity was 1000U/g;
papain is purchased from Nanning Pang Bo bioengineering GmbH, enzyme activity is 180000U/g;
the radix Puerariae starch is purchased from Shangxiang Gum Kudzuvine root starch industry Co., ltd;
bromelain was purchased from south America Pang Bo bioengineered, inc.; the enzyme activity is 120000U/g;
konjac gum is purchased from Qiangsen konjac food Co., ltd, wuhan city;
plantago ovata husk powder was purchased from qian jiuo bioproduct, inc;
potato extracts were purchased from shanxi forest furs natural products, ltd;
commercially available crab chitooligosaccharide No. 1 is purchased from Qingdao Bozhihui Biotech limited;
commercially available Chitosan oligosaccharide 2# is available from Shandong You Biotech, inc.
Example 1
(1) Mixing 2kg of Agaricus bisporus powder with 200g of NaOH and 200g of Ca (OH) 2 Mixing, adding into a ball milling tank, grinding at 400rpm for 12min as a cycle, intermittent for 3min, adding 15L of purified water into the tank after 5 cycles of ball milling, adjusting pH of the obtained mixed solution to 6 with 4mol/L HCl aqueous solution, centrifuging at high speed, collecting supernatant, dialyzing in deionized water for 3 days by using a dialysis membrane with molecular weight cutoff of 0.3kDa, collecting liquid in a dialysis bag, and drying to obtain 132g of edible fungus concentrated powder (edible fungus source chitosan oligosaccharide);
(2) Pulping 960g of chicken breast, adding 40g of edible fungus concentrated powder, adjusting pH value of the meat paste slurry to 7.6 with 1mol/L sodium hydroxide solution, adding transglutaminase according to the enzyme addition amount of 80U/g protein, placing in a 37 ℃ constant temperature water bath oscillator for reaction for 5h, and standing for 30 min to obtain chicken breast paste micelles;
(3) The method comprises the following steps of tenderizing 640g of chicken breast meat on one side by using a tenderizing machine, cutting the chicken breast meat into shreds, putting the chicken breast meat shreds into 2.5L of composite tender meat salt solution (4.5 g of papain (enzyme activity of 180000U/g), 4.5g of calcium gluconate, 13.5g of sodium malate, 360g of pueraria starch, 45g of iodized salt, 1.35g of bromelain (enzyme activity of 120000U/g), 13.5g of monosodium glutamate and 4.5g of white granulated sugar, keeping the volume of purified water to 2.5L, and stirring for 15 minutes at 60 ℃ by using a vacuum rolling machine;
(4) Adding 200ml of water, 156g of egg white and 160g of seasonings (56 g of dark soy sauce, 32g of edible salt, 27g of white granulated sugar, 18g of chilli powder, 15g of onion powder, 9g of spices and 3g of food additives) into 19g of konjac glucomannan, 9.7g of Plantago ovata seed husk powder and 3.9g of potato extract, cutting the chicken breast paste micelles into cubes, then uniformly mixing the diced chicken breast paste micelles with tenderized chicken breast shreds, forming and steaming for later use.
Example 2
Step (1) As in example 1
(2) Pulping 1067g of chicken breast, adding 38g of edible fungus concentrated powder, adjusting the pH value of the meat paste slurry to 7.9 by using 1mol/L sodium hydroxide solution, adding transglutaminase according to the enzyme addition amount of 80U/g of protein, placing the mixture in a constant-temperature water bath oscillator at 37 ℃ for reaction for 5 hours, and standing for 30 minutes to obtain chicken breast paste micelles;
(3) 533g of chicken breast is tenderized on one side by using a tenderizing machine, then cut into threads, put 3.8g of papain (enzyme activity of 180000U/g), 3.8g of calcium gluconate, 11.5g of sodium malate, 304g of pueraria starch, 38g of iodized salt, 1.3g of bromelain (enzyme activity of 120000U/g), 11.5g of monosodium glutamate and 3.8g of white granulated sugar into 2.1L of compound tenderizing meat salt solution of 2.1L, and stirred for 15 minutes at 60 ℃ by using a vacuum rolling and kneading machine.
(4) Adding 200ml of water, 156g of egg white and 43g of seasonings (15 g of dark soy sauce, 8.6g of edible salt, 7.2g of white granulated sugar, 4.8g of chilli powder, 4g of onion powder, 2.4g of spices and 1g of food additives) into 19g of konjac glucomannan, 9.7g of Plantago ovata seed husk powder and 3.9g of potato extract, cutting the chicken breast paste micelles into cubes, then uniformly mixing the diced chicken breast paste micelles with tenderized chicken breast shreds, forming and steaming for later use.
Example 3
Step (1) same as in example 1
(2) Pulping 800g of chicken breast, adding 44g of edible fungus concentrated powder, adjusting the pH value of the meat paste slurry to 7.4 by using 1mol/L sodium hydroxide solution, adding transglutaminase according to the enzyme addition amount of 80U/g of protein, placing the mixture in a 37 ℃ constant temperature water bath oscillator for reaction for 5 hours, and standing for 30 minutes to obtain chicken breast paste micelles;
(3) The method comprises the steps of tenderizing 800g of chicken breast once on one side by using a tenderizing machine, then cutting the chicken breast into shreds, putting 5.5g of compound tendering meat salt solution (papain (enzyme activity of 180000U/g) 5.5g, calcium gluconate 5.5g, sodium malate 16.5g, kudzu root starch 440g, iodized salt 55g, bromelain (enzyme activity of 120000U/g) 1.8g, monosodium glutamate 16.5g and white granulated sugar 5.5g into the shreds, fixing the volume of purified water to 3.1L, and stirring for 15 minutes at 60 ℃ by using a vacuum rolling machine.
(4) Adding 200ml of water, 156g of egg white and 40g of seasonings (14.1 g of dark soy sauce, 8g of edible salt, 6.6g of white granulated sugar, 4.4g of chilli powder, 3.7g of onion powder, 2.2g of spices and 1g of food additives) into 19g of konjac glucomannan, 9.7g of plantain seed husk powder and 3.9g of potato extract, cutting the chicken breast paste micelles into small pieces, mixing the small pieces with tenderized chicken breast shreds uniformly, forming and steaming for later use.
Example 4
The same procedure as in example 1 was repeated except that the amount of the concentrated powder of edible fungi in step (2) was 54 g.
Example 5
The same procedure as in example 1 was repeated except that the amount of the powdered edible fungus concentrate used in step (2) was 80 g.
Comparative example 1
(1) Pulping 960g chicken breast meat;
(2) The production method comprises the following steps of tenderizing 640g of chicken breast meat on one side by using a tenderizing machine once, then cutting the chicken breast meat into shreds, putting the chicken breast meat shreds into 2.5L of composite tender meat salt solution (4.5 g of papain (enzyme activity 180000U/g) 4.5g of calcium gluconate, 13.5g of sodium malate, 360g of radix puerariae starch, 45g of iodized salt, 1.35g of bromelain (enzyme activity 120000U/g) 13.5g of monosodium glutamate and 4.5g of white granulated sugar, keeping the volume of purified water to 2.5L), and stirring for 15 minutes at 60 ℃ by using a vacuum rolling machine;
(3) Adding 200ml of water, 156g of egg white and 160g of seasonings (56 g of dark soy sauce, 32g of edible salt, 27g of white granulated sugar, 18g of chilli powder, 15g of onion powder, 9g of spices and 3g of food additives) into 19g of konjac glucomannan, 9.7g of plantain seed husk powder and 3.9g of potato extract, then uniformly mixing with tenderized chicken breast shredded meat and chicken breast muddy flesh, forming and steaming for later use.
Comparative example 2
Commercial crab chitooligosaccharide # 1 was used in place of the edible fungus concentrated powder (plant-derived chitooligosaccharide) of example 1 in the ratio of 1.5.
(1) Pulping 960g of chicken breast, adding 26.7g of crab chitosan oligosaccharide, adjusting the pH value of the meat paste slurry to 7.6 by using 1mol/L sodium hydroxide solution, adding transglutaminase according to the enzyme adding amount of 80U/g of protein, placing the mixture in a 37 ℃ constant temperature water bath oscillator for reaction for 5 hours, and standing for 30 minutes to obtain chicken breast meat paste micelles;
(2) The method comprises the following steps of tenderizing 640g of chicken breast meat on one side by using a tenderizing machine, cutting the chicken breast meat into shreds, putting the chicken breast meat shreds into 2.5L of composite tender meat salt solution (4.5 g of papain (enzyme activity of 180000U/g), 4.5g of calcium gluconate, 13.5g of sodium malate, 360g of pueraria starch, 45g of iodized salt, 1.35g of bromelain (enzyme activity of 120000U/g), 13.5g of monosodium glutamate and 4.5g of white granulated sugar, keeping the volume of purified water to 2.5L, and stirring for 15 minutes at 60 ℃ by using a vacuum rolling machine;
(3) Adding 200ml of water, 156g of egg white and 160g of seasonings (the total amount is that you are good for improving the variety, namely, 56g of dark soy sauce, 32g of edible salt, 27g of white granulated sugar, 18g of chilli powder, 15g of onion powder, 9g of spices and 3g of food additives) into 19g of konjac glucomannan, 9.7g of plantain seed husk powder and 3.9g of potato extract, cutting the chicken breast paste micelles, mixing the diced chicken breast paste micelles with tenderized chicken breast shreds uniformly, forming and steaming for later use.
Comparative example 3
(1) Adjusting the pH of a 2.5L whey protein solution with a protein content of 4% to 5.89, and carrying out heat treatment at 85 ℃ for 15 minutes;
(2) Carrying out microfiltration concentration on the whey protein solution to obtain 22% of total solid, and carrying out spray drying to obtain whey protein micelle powder;
(3) According to the whey protein micelle: and (3) mixing the pectin according to the proportion of 10.
Comparative example 4
The amount of the edible fungus concentrated powder added in the step (2) was 25g, and the rest was the same as in example 1.
The meal replacement composition prepared by the comparative example has the same effect as that of the comparative example 1, the peak time of the necessary amino acid concentration in the blood after meal is earlier, and the duration of satiety is short.
Effect example 1
The minced chicken breast in the step (2) of example 1 and the minced chicken breast prepared in the step (2) of comparative example 2 were taken and observed for their sectional structures.
As can be seen from the micrographs of the cross section of the chicken breast paste in FIGS. 1A and 1B, the chicken breast paste prepared in example 1 is dense and uniform, and has a more stable structure.
Effect example 2
The number average molecular weight of chitosan oligosaccharide is measured by an acetylacetone method, two commercially available crab chitosan oligosaccharides with molecular weight close to that of the chitosan oligosaccharide from edible fungi prepared in example 1 (molecular weight of 1900 Da) are selected, and the clearance rate of hydroxyl radical of the chitosan oligosaccharide from different sources is researched according to the following method:
chitosan oligosaccharide samples (1.0, 2.0, 3.0, 4.0 mg/mL) with different concentrations are dissolved in 1.0 mL, phosphate buffer solution with concentration of 0.2 mmol/L is added in 2.0 mL, ferrous sulfate solution with concentration of 0.75mmol/L is added in 1.0 mL respectively, 0.01% hydrogen peroxide 1.0 mL is added after mixing and shaking evenly, 0.75mmol/L o-diazaphenanthrene absolute ethyl alcohol solution 1.0 mL is added after reaction for 1 min, the mixture is reacted for 60min in a water bath kettle at 37 ℃, and the absorbance value A is measured by an ultraviolet spectrophotometer at 536nm 1 The absorbance value is A when the sample is added without adding hydrogen peroxide (the same volume of deionized water is used for replacing the hydrogen peroxide) 2 The blank group without sample application (same volume of deionized water is substituted) is used for measuring the absorbance value of A 0 VC is a positive control. Hydroxyl radical clearance (%) = (a) 1 -A 0 )/(A 2 -A 0 ) X 100%, see fig. 2.
The hydroxyl radical scavenging rate of the chitosan oligosaccharide sample is gradually increased along with the increase of the concentration of the chitosan oligosaccharide sample, and the hydroxyl radical scavenging rate of the chitosan oligosaccharide is maximum when the concentration is 4.0 mg/ml. Among them, the hydroxyl radical scavenging rate of the edible fungus concentrated powder (chitosan oligosaccharide) prepared in example 1 reaches 90.02%, and the hydroxyl radical scavenging rate is stronger than that of commercial crab chitosan oligosaccharide # 1 (81.2%) and commercial crab chitosan oligosaccharide # 2 (80.38%). See fig. 2, table 1 in detail.
TABLE 1 comparison of the radical clearance of chitooligosaccharides from different sources
Effect example 3
28 clean healthy adult SD rats with male and female halves and body weight of 200.9 +/-8.9 g are selected. The experimental animals were randomly divided into 4 groups by weight, the example sample group and the comparative sample group were selected, the animals were acclimated for 3 days, the experiment was started, the total heat energy given to the rats of each group was 190kcal/kg per day, blood samples of the rats were collected within 3 hours after feeding the samples of example 1 and comparative examples 1 to 3 of the rats, the plasma samples were centrifuged, and the amino acid content was measured by a Water's hplc, and the results are shown in table 3 and fig. 3.
The content determination method of the Water's high performance liquid phase determinator is as follows:
the principle is as follows: derivatization reaction derivatization reagents (6-aminoquinolyl-N-hydroxysuccinimide formate) react rapidly with amino acids to produce high stability urea and hydroxysuccinimide (NHS) with UV absorption at 248 nm.
Chromatography column, high performance 4 μm Nova-pak tm C18 column (Waters corporation); column temperature, 37C; detection wavelength, 248 nm; the sample was taken in an amount of 10. Mu.L, and the gradient elution conditions were as shown in Table 2 below.
TABLE 2
Remarking: mobile phase A, preparation method: 19.0g of sodium acetate trihydrate, 1.72g of triethylamine are dissolved in 1000 mL water, the pH is adjusted to 4.95 with phosphoric acid, an appropriate amount of EDTA is added, and the mixture is filtered through a 0.45 mu m filter membrane. Mobile phase B, acetonitrile; mobile phase C, double distilled water.
Amino acid derivation step:
transferring 10 mu L of diluted amino acid standard solution or sample hydrolysate into the bottom of a 6 x 50mm sample tube by using a micro-injector; add 70. Mu.L borate buffer solution, vortex mix 10 s; adding 20 μ L of derivatization reagent solution while mixing by vortexing; sealing the sample tube with a sealing film, and heating in a 55C oven for 10 min; and taking out the sample tube from the oven and cooling to room temperature for later use.
Hydrolysis of a sample:
precisely weighing a proper amount of sample (about 0.5 to 1.0 g) in a hydrolysis tube, adding 10-15 mL of 6 mol/L hydrochloric acid, adding a small amount of newly distilled phenol, vacuumizing, filling high-purity nitrogen, and repeating for 3 times. The hydrolysis tube filled with nitrogen was quickly screwed down on the lid and placed in a 110C oven for hydrolysis of 22 h. And after hydrolysis, filtering the hydrolysate and fixing the volume. Taking a proper amount, drying the mixture at 55 ℃ under reduced pressure until the mixture is dry, and redissolving the mixture by using a proper amount of secondary distilled water for later use.
The amino acid content refers to the sum of the contents of essential amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine).
As can be seen from Table 3 and FIG. 3, the essential amino acids in the blood are stretched and prolonged in their entirety over time after the samples of the example groups are fed, maximally stimulating and increasing the postprandial energy expenditure and energy distribution to improve the body weight composition and control the body weight of the individual.
TABLE 3 comparison of essential amino acid concentrations in postprandial blood of meal replacement combinations prepared in examples and comparative examples
Effect example 4
A three-stage cross design method is adopted to conduct breakfast intervention research for 3 times on 23 healthy subjects, and the satiety condition of the study subjects after eating the example samples and the comparative samples is observed. Each subject consumed the meal replacement composition prepared in example 1 and 1 meal replacement composition prepared in comparative example 1, and all subjects received 2 different qualities of breakfast intervention. The elution phase was separated by 1 week between each evaluation to eliminate the effect of residual effects. Recording the meal time for each panelist, requiring that the panelist must eat all of the samples provided by the panel, female breakfast energy 2261.9kJ; energy for breakfast 2824.2kJ for men.
TABLE 4 comparison of satiety/hunger scores for groups of study subjects
Note: * P <0.05 compared to the control.
As can be seen from Table 4, the satiety scores of the examples group were higher than those of the control group, and the differences were statistically significant (P < 0.05); the subjects in the example group had significantly lower hunger scores than the control group, and the differences were statistically significant (P < 0.05). It can be seen that the meal replacement composition prepared in example 1 has a significant effect of enhancing satiety.
While specific embodiments of the invention have been described above, it will be understood by those skilled in the art that this is by way of example only, and that the scope of the invention is defined by the appended claims. Various changes and modifications to these embodiments may be made by those skilled in the art without departing from the spirit and scope of the invention, and these changes and modifications are within the scope of the invention.
Claims (14)
1. The meal replacement composition is characterized in that raw materials comprise chicken breast paste and edible fungus-derived chitosan oligosaccharide, wherein the mass ratio of the edible fungus-derived chitosan oligosaccharide to the chicken breast paste is (0.036-0.055): 1;
the edible fungus source chitosan oligosaccharide is prepared by the following method: mixing edible fungi and a solid-phase reagent, and performing ball milling, hydrolysis, dialysis and purification to obtain the edible fungi extract;
the solid phase reagent is NaOH and/or Ca (OH) 2 (ii) a The edible fungi are agaricus bisporus;
the mass ratio of the edible fungi to the solid phase reagent is 5:1;
the ball milling is carried out according to the following steps: ball milling is carried out in a ball milling tank under the condition of 300-1500 rpm; taking 10-15min as a period, ball milling for 5 periods, and separating the periods for 3-5min;
the hydrolysis is carried out according to the following steps: adding water and pH regulator, and regulating pH to 5-9; the ratio of the mass kg of the edible fungi to the volume L of the water is 2; the pH value is 6; the reagent for adjusting the pH is hydrochloric acid aqueous solution;
after the hydrolysis and before the dialysis purification, the centrifugal operation is also carried out;
the dialysis purification is carried out according to the following steps, a dialysis membrane with the molecular weight cutoff of 0.2-0.4 kDa is used for dialysis treatment in deionized water, and liquid in the dialysis membrane is collected; the dialysis treatment was carried out for 3 days.
2. The meal replacement composition of claim 1, wherein the edible fungus-derived chitooligosaccharide has a molecular weight of 0.4 kDa or less;
and/or the mass ratio of the edible fungus source chitosan oligosaccharide to the chicken breast paste is 0.042.
3. The meal replacement composition of claim 2, wherein the edible fungus-derived chitooligosaccharide has a molecular weight of 0.3kDa or less.
4. The meal replacement composition of any one of claims 1~3, further comprising one or more of chicken silks, egg white, dietary fiber, and spices.
5. The meal replacement composition of claim 4, wherein the chicken silks are pretreated by: mixing and stirring the shredded chicken and the compound tender meat salt;
the compound tender meat salt comprises the following raw materials in parts by weight: 0.5-1.5 parts of papain, 0.5-1.5 parts of calcium gluconate, 1-5 parts of sodium malate, 70-90 parts of kudzu root starch, 5-15 parts of iodized salt, 0.2-0.4 part of bromelain, 1-5 parts of monosodium glutamate and 0.5-1.5 parts of white granulated sugar.
6. The meal replacement composition of claim 5, wherein the mixing agitation temperature is from 50 ℃ to 70 ℃;
and/or the mixing and stirring time is 10-20min.
7. The meal replacement composition of claim 6, wherein the compound tender meat salt comprises the following raw materials in parts by weight: 1 part of papain, 1 part of calcium gluconate, 3 parts of sodium malate, 80 parts of kudzu root starch, 10 parts of iodized salt, 0.3 part of bromelain, 3 parts of monosodium glutamate and 1 part of white granulated sugar;
and/or the temperature of the mixing and stirring is 60 ℃;
and/or the mixing and stirring time is 15min.
8. The meal replacement composition of claim 4, wherein the weight ratio of the chicken breast puree to the chicken silks is (1-2) to 1;
and/or the weight ratio of the chicken breast paste to the egg white is (5.0-7.5) to 1;
and/or the dietary fiber is one or more of konjac gum, psyllium husk powder and potato extract;
and/or the weight ratio of the chicken breast paste to the dietary fiber is (10-500): 1;
and/or the seasoning is one or more of dark soy sauce, edible salt, white granulated sugar, chilli powder and onion powder;
and/or the weight ratio of the chicken breast paste to the seasoning is (5-30): 1.
9. The meal replacement composition of claim 8, wherein the weight ratio of the chicken breast puree to the chicken silks is 1.5;
and/or the weight ratio of the chicken breast puree to the egg white is 6.15;
and/or the weight ratio of the chicken breast paste to the dietary fiber is 50.53;
and/or the weight ratio of the chicken breast paste to the seasoning is 6:1, 24.8.
10. The meal replacement composition of claim 4, wherein the meal replacement composition comprises the following raw materials in parts by weight: 50-60 parts of chicken breast muddy flesh, 30-50 parts of chicken breast shredded meat, 2-3 parts of edible fungus source chitosan oligosaccharide, 4-8 parts of egg white, 0.5-1.5 parts of konjac glucomannan, 0.2-1.0 part of Plantago ovata husk powder, 0.1-0.3 part of potato extract and 2-10 parts of seasoning.
11. A method of preparing a meal replacement composition according to any one of claims 1 to 10, comprising the steps of:
(1) Mixing the chicken breast paste and the edible fungus source chitosan oligosaccharide to obtain a mixture A, and adjusting the pH value of the mixture A to 7.4-8.0;
(2) Mixing and reacting the mixture A in the step (1) with transglutaminase;
when the meal replacement composition further comprises one or more of shredded chicken, egg white, dietary fiber and seasonings, after the reaction is finished, the shredded chicken, the egg white, the dietary fiber, the seasonings, water and the mixture A are mixed.
12. The method of preparing the meal replacement composition of claim 11, wherein in step (1), the agent that adjusts the pH is an aqueous NaOH solution;
and/or, in the step (1), the pH value of the mixture A is 7.4-7.9;
and/or, in the step (2), the enzyme activity of the transglutaminase is 500-2000U/g;
and/or, in the step (2), the addition amount of the transglutaminase is 70-90U/g protein;
and/or, in the step (2), the reaction conditions are as follows: reacting for 4-6h at 37 ℃;
and/or, in the step (2), the reaction is carried out in a constant-temperature water bath oscillator.
13. The method of preparing the meal replacement composition of claim 12, wherein in step (1), the mixture a has a pH of 7.6, 7.9, or 7.4;
and/or, in the step (2), the enzyme activity of the transglutaminase is 1000U/g;
and/or in the step (2), the addition amount of the transglutaminase is 80U/g protein.
14. Use of a meal replacement composition as claimed in any one of claims 1 to 13 in the manufacture of a product for enhancing satiety.
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