CN110720546B - Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food - Google Patents
Preparation method of fat substitute and application of fat substitute in quick-frozen prepared food Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of a fat substitute and application of the fat substitute in quick-frozen prepared foods, and belongs to the technical field of food processing. The preparation method of the fat substitute mainly comprises the steps of preparing soybean protein isolate powder into dispersion liquid, adding flavourzyme, neutral proteinase and alkaline proteinase, then adding transglutaminase for modification reaction, centrifuging, taking supernatant, and freeze-drying to obtain a final product. The principle is that the enzyme preparation is used for modifying the isolated soy protein, and the molecular weight of the isolated soy protein is reduced, so that the crosslinking in the protein molecules and between the protein molecules is increased, and the functional characteristics of the isolated soy protein are changed. After the modified soy protein isolate and water form dispersion liquid, gel can be formed under certain conditions, and the modified soy protein isolate has physical and chemical properties similar to fat, and can be applied to quick-frozen prepared foods to realize the greasy taste and functional properties similar to fat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a fat substitute and application of the fat substitute in quick-frozen prepared foods.
Background
Fat is an important constituent of human tissue, is one of the main substances for providing heat to the human body, and is one of the three nutrients required by human beings. However, excessive intake of fat causes chronic diseases such as hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, obesity, etc. Wherein the U.S. dietary guidelines suggest that the daily caloric source of each person should not have more than 30% fat and more than 10% saturated fat. Although it is not difficult to simply reduce the amount of fat added during food processing, the reduction of the fat content has an effect on the flavor, texture, organoleptic properties of the food, and the like, greatly reducing consumer acceptability of the product. So studies have been made on fat substitutes that both reduce the intake of fat content and ensure good organoleptic qualities of the food product.
In recent years, in order to meet the demands of most consumers on taste and improve the flavor and sensory quality of the quick-frozen prepared food, in actual production, a certain proportion of fat meat, chicken skin, soybean oil and other auxiliary materials for supplementing fat are generally added, and health trouble exists in long-term eating, so that the fat substitute is added into the quick-frozen prepared food, so that the good sensory quality of the food is maintained, and the intake of fat is reduced. Fat substitutes are generally classified into fat-based fat substitutes, carbohydrate-based fat substitutes and protein-based fat substitutes. The soybean protein matrix fat substitute has good nutritional value and functional characteristics, and has good application prospect in the field of foods.
CN102578365a discloses a preparation method of high-emulsification stable soy protein isolate, which mainly comprises the steps of preparing aqueous solution of soy protein isolate, stirring and preheating at 40-60 ℃, adjusting pH to 6.5-7.5, adding papain for enzymolysis, inactivating enzyme at 90 ℃ after obtaining samples with different degrees of hydrolysis, taking supernatant for freeze-drying, preheating sample solution at 30-50 ℃, adjusting pH to 7.0, adding transglutaminase for starting crosslinking, inactivating enzyme at 80 ℃, cooling to room temperature, adjusting pH to neutrality, and taking supernatant for freeze-drying to obtain the final product. The emulsion stability of the isolated soy protein was tested to be 33.66 and the emulsion activity was tested to be 106.15. However, the preparation method is harsh to the environment, for example, in acidic or multi-ionic environments, soy protein isolate may be subject to sedimentation, which may affect the quality of the food.
CN104770559a discloses a method for improving freeze thawing stability of isolated soy protein by adopting papain modification, the preparation method mainly comprises the steps of preparing isolated soy protein into an aqueous solution of isolated soy protein, regulating the pH value to 5.5-7, stirring in a water bath, adding papain, hydrolyzing at 40-55 ℃ to obtain hydrolysate, and finally mixing soybean oil and the hydrolysate to prepare emulsion for freeze thawing treatment. As a result, it was found that the modified emulsion product had the best freeze-thaw stability at a hydrolysis degree of 4%. However, the preparation method has high requirements on experimental conditions and is difficult for large-scale industrialized production.
CN110250316a discloses a production process of fast-dissolving isolated soy protein. The process comprises mixing low-temperature defatted soybean meal and wheat gluten with water, adjusting pH to 2.0-3.5, adding phytase, adjusting pH to 6-7, adding neutral protease and glutamine transaminase to obtain proteolysis solution, adjusting pH to 4.5-5.5 to obtain concentrated enzymolysis solution, inactivating enzyme, adding acid or reducing pH to 6.5-7.5, drying, and granulating to obtain the final product. The test shows that the sample has no obvious layering within 5 minutes, and the pH value ranges of the phytase and the neutral protease used in the preparation method are different, so that the preparation steps are complicated, and the preparation period is prolonged.
The natural isolated soy protein can not meet the requirements of industrial production in the aspects of functional characteristics such as emulsifying property, gel property and the like due to the structural limitations of high molecular weight, complex structure, high molecular compression and folding and the like. Therefore, based on the relation between the structure and the performance, it is needed to provide a method for modifying the isolated soy protein, so as to optimize the functional characteristics of fat substitution, meet the industrial production requirements, and promote the application of the isolated soy protein in the quick-frozen prepared food industry.
Disclosure of Invention
In order to overcome the defects pointed out by the background technology, the invention provides a preparation method of a fat substitute and application of the fat substitute in quick-frozen prepared foods, wherein the molecular weight of natural soybean protein isolate is reduced, and the intramolecular and intermolecular crosslinking of the protein is increased, so that the functional characteristics of the protein are changed, the fat-like physical and chemical characteristics are realized, and the fat-like fat-free food can replace fat to be applied to processing of low-fat meat products, so that the fat-like greasy taste and the fat-like fat-free food can be realized.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a method of preparing a fat substitute comprising the steps of:
(1) Mixing the soy protein isolate powder with deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding flavourzyme, neutral proteinase and alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value, and reacting to obtain a reactant 1;
(3) Adding transglutaminase into the reactant 1 obtained in the step (2), adjusting the pH value, and reacting to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3), taking supernatant, and freeze-drying to obtain the fat substitute.
Further, the concentration of the soy protein isolate dispersion in step (1) is 10-50g/L.
Further, the enzyme concentration of the flavourzyme, neutral protease and alkaline protease in the step (2) is 100-1000mg/L.
Further, in the step (2), the pH value is 7.0-9.1, the reaction temperature is 45-55 ℃, and the reaction time is 0.5-1.5h.
Further, the concentration of the transglutaminase in the step (3) is 1-3g/L.
Further, in the step (3), the pH value is 6.9-7.2, the reaction temperature is 45-50 ℃, and the reaction time is 1.5-2h.
Further, in the step (4), the centrifugation speed is 10000 revolutions per minute, and the centrifugation time is 15-25 minutes; the specific freeze-drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures is 1 ℃/min.
The invention also provides application of the fat substitute prepared by the preparation method in quick-frozen prepared foods.
Further, the preparation method of the quick-frozen prepared food comprises the following steps:
s1: mixing the fat substitute, animal fat, starch, meat emulsion, edible salt, water, white granulated sugar and monosodium glutamate to obtain a mixture 1;
s2: grinding and shaping the mixture 1 obtained in the step S1 to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2), cooling, subpackaging, and freezing to obtain the fat-reducing quick-frozen prepared food.
Further, the fat substitute is added in an amount of 10 to 60 parts by weight in step S1.
Further, the minced meat in step S1 includes one or more of minced meat and minced fish.
Further, the animal fat in step S1 is one or more of lard and chicken fat.
Further, the quick-frozen prepared food also comprises the following raw materials in parts by weight: 80-100 parts of starch, 1000 parts of meat emulsion, 3-4 parts of edible salt, 40-90 parts of animal fat, 100-120 parts of water, 2-3 parts of white granulated sugar and 0.2 part of monosodium glutamate.
Further, the time of the milling in the step S2 is 0.5h.
Further, the boiling temperature in the step S3 is 80 ℃ and the time is 25-35 minutes; the temperature of the freezing is-20 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) The invention relates to a method for modifying isolated soy protein by using an enzyme preparation, which can change the functional characteristics of the isolated soy protein by reducing the molecular weight of the isolated soy protein and increasing the crosslinking in and between the protein molecules. After the modified soy protein isolate and water form dispersion liquid, gel can be formed under certain conditions, and the modified soy protein isolate has physical and chemical properties similar to fat. Can replace fat, be applied to the processing of low-fat meat products, and realize the greasy taste and functional characteristics similar to fat.
(2) The preparation process of the fat substitute is mild in condition, no harmful byproducts are generated, the hydrolysis degree of the protein can be controlled in an optimal state through the screening of enzyme preparation types and the optimization of enzymolysis conditions, and the functional characteristics of the soybean protein are improved.
(3) The fat substitute prepared by the method can be applied to processing and producing quick-frozen prepared foods, especially minced fillet products, can obviously reduce the use amount of fat, improve the nutritive value and meet the requirements of consumers on low-fat, healthy and delicious foods.
Detailed Description
For a better understanding of the present invention, reference will now be made to the following description of specific examples, which are included in the terminology used to describe specific embodiments of the invention and are not intended to limit the scope of the invention.
The raw material sources are as follows:
the isolated soy protein powder is purchased from Linyi mountain pine biologicals limited company under product number 0025585;
flavourzyme was purchased from Jiangsu Ruiyang biotechnology limited, product number CNS255562256320190311;
neutral protease is purchased from Jiangsu Ruiyang Biotech Co., ltd., product number 9068-59-1;
alkaline protease is purchased from Jiangsu Ruiyang Biotech Co., ltd., product number 9014-01-1;
transglutaminase is available from Jiangsu Ruiyang biotechnology, inc., product number CNS2556888944;
lard is purchased from Zhejiang Jinen food technology Co., ltd, product number ZY-248g;
the other raw materials are all common commercial products, so the sources thereof are not particularly limited.
Preparation example 1
(1) Mixing 400g of soy protein isolate powder with 10L of deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding 2g of flavourzyme, 2g of neutral proteinase and 4g of alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value to 7.1, and reacting for 1h at the constant temperature of 55 ℃ to obtain a reactant 1;
(3) Adding 15g of transglutaminase into the reactant 1 obtained in the step (2), regulating the pH value to 7.1, and reacting at the constant temperature of 45 ℃ for 1.5 hours to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3) at a centrifugation rate of 10000 revolutions per minute for 20 minutes, taking supernatant, and freeze-drying, wherein the specific drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures is 1 ℃/min. 320g of fat substitute was obtained.
Preparation example 2
(1) Mixing 800g of soy protein isolate powder with 20L of deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding 4g of flavourzyme, 4g of neutral proteinase and 4g of alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value to 9.0, and reacting at the constant temperature of 55 ℃ for 1.5 hours to obtain a reactant 1;
(3) Adding 40g of transglutaminase into the reactant 1 obtained in the step (2), regulating the pH value to 7.0, and reacting at the constant temperature of 50 ℃ for 2 hours to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3) at a centrifugation rate of 10000 revolutions per minute for 15 minutes, taking supernatant, and freeze-drying, wherein the specific drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures is 1 ℃/min. 668g of fat substitute was obtained.
Preparation example 3
(1) Mixing 800g of soy protein isolate powder with 20L of deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding 4g of flavourzyme, 4g of neutral proteinase and 8g of alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value to 7.9, and reacting at the constant temperature of 45 ℃ for 1.5 hours to obtain a reactant 1;
(3) Adding 50g of transglutaminase into the reactant 1 obtained in the step (2), regulating the pH value to 6.9, and reacting at the constant temperature of 45 ℃ for 2 hours to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3) at a centrifugation rate of 10000 revolutions per minute for 25 minutes, taking supernatant, and freeze-drying, wherein the specific drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures was 1 ℃/min, and 650g of fat substitute was obtained.
Preparation example 4
(1) Mixing 400g of soy protein isolate powder with 10L of deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding 2g of flavourzyme, 4g of neutral proteinase and 4g of alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value to 9.1, and reacting for 1h at the constant temperature of 50 ℃ to obtain a reactant 1;
(3) Adding 18g of transglutaminase into the reactant 1 obtained in the step (2), regulating the pH value to 7.2, and reacting at the constant temperature of 50 ℃ for 2 hours to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3) at a centrifugation rate of 10000 revolutions per minute for 20 minutes, taking supernatant, and freeze-drying, wherein the specific drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures was 1 ℃/min, and 312g of fat substitute was obtained.
Preparation example 5
(1) Mixing 100g of soy protein isolate powder with 10L of deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding 1g of flavourzyme, 1g of neutral proteinase and 1g of alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value to 8.9, and reacting for 1h at the constant temperature of 55 ℃ to obtain a reactant 1;
(3) Adding 10g of transglutaminase into the reactant 1 obtained in the step (2), regulating the pH value to 7.2, and reacting at the constant temperature of 45 ℃ for 1.5 hours to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3) at a centrifugation rate of 10000 revolutions per minute for 20 minutes, taking supernatant, and freeze-drying, wherein the specific drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures was 1℃per minute, and 78g of fat substitute was obtained.
Preparation example 6
(1) Mixing 1500g of soy protein isolate powder with 30L of deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding 30g of flavourzyme, 30g of neutral proteinase and 30g of alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value to 9.1, and reacting for 1.5 hours at the constant temperature of 50 ℃ to obtain a reactant 1;
(3) Adding 90g of transglutaminase into the reactant 1 obtained in the step (2), regulating the pH value to 7.2, and reacting at the constant temperature of 50 ℃ for 2 hours to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3) at a centrifugation rate of 10000 revolutions per minute for 20 minutes, taking supernatant, and freeze-drying, wherein the specific drying steps are as follows: prefreezing at-40deg.C for 3 hr; primary drying: 8h at-20 ℃, 4h at 0 ℃ and 2h at 37 ℃; and (3) secondary drying: maintaining at 37 ℃ for 2 hours; the temperature rise rate between the temperatures was 1℃per minute, and 1251g of fat substitute was obtained.
Preparation of comparative example 1
The difference from the preparation example 1 of the present application is that 0.5g of flavourzyme, 0.5g of neutral protease and 1g of alkaline protease are added in the step (2); 7.5g of transglutaminase is added in the step (3); 284g of fat substitute was obtained.
The sources, contents and preparation methods of other raw materials were the same as in preparation example 1.
Preparation of comparative example 2
The difference from the preparation example 2 of the present application is that 1200g of isolated soy protein powder is added in step (1); 795g of fat substitute was obtained.
The sources, contents and preparation methods of other raw materials were the same as in preparation example 2.
Application example 1
S1: 10 parts of fat substitute, 90 parts of animal fat, 100 parts of corn starch, 1000 parts of minced fillet, 3 parts of edible salt, 100 parts of water, 2 parts of white granulated sugar and 0.2 part of monosodium glutamate are mixed according to parts by weight to obtain a mixture 1;
s2: grinding the mixture 1 obtained in the step S1 for 0.5h, and shaping to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2) at 80 ℃ for 25 minutes, cooling and subpackaging, and freezing at-20 ℃ to obtain the fat-reducing quick-frozen prepared food 1.
Application example 2
S1: 10 parts of fat substitute, 90 parts of animal fat, 80 parts of corn starch, 1000 parts of meat emulsion, 4 parts of edible salt, 120 parts of water, 3 parts of white granulated sugar and 0.2 part of monosodium glutamate are mixed according to parts by weight to obtain a mixture 1;
s2: grinding the mixture 1 obtained in the step S1 for 0.5h, and shaping to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2) at 80 ℃ for 35 minutes, cooling and subpackaging, and freezing at-20 ℃ to obtain the fat-reducing quick-frozen prepared food 2.
Application example 3
S1: 60 parts of fat substitute, 40 parts of animal fat, 100 parts of corn starch, 1000 parts of minced fillet, 3 parts of edible salt, 100 parts of water, 2 parts of white granulated sugar and 0.2 part of monosodium glutamate are mixed according to parts by weight to obtain a mixture 1;
s2: grinding the mixture 1 obtained in the step S1 for 0.5h, and shaping to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2) at 80 ℃ for 25 minutes, cooling, subpackaging, and freezing at-20 ℃ to obtain the fat-reducing quick-frozen prepared food 3.
Application example 4
S1: 60 parts of fat substitute, 40 parts of animal fat, 80 parts of corn starch, 1000 parts of meat emulsion, 4 parts of edible salt, 120 parts of water, 3 parts of white granulated sugar and 0.2 part of monosodium glutamate are mixed according to parts by weight to obtain a mixture 1;
s2: grinding the mixture 1 obtained in the step S1 for 0.5h, and shaping to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2) at 80 ℃ for 35 minutes, cooling and subpackaging, and freezing at-20 ℃ to obtain the fat-reducing quick-frozen prepared food 4.
Application example 5
S1: mixing 40 parts of fat substitute, 60 parts of animal fat, 100 parts of corn starch, 1000 parts of minced fillet, 3 parts of edible salt, 100 parts of water, 2 parts of white granulated sugar and 0.2 part of monosodium glutamate by weight to obtain a mixture 1;
s2: grinding the mixture 1 obtained in the step S1 for 0.5h, and shaping to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2) at 80 ℃ for 25 minutes, cooling and subpackaging, and freezing at-20 ℃ to obtain the fat-reducing quick-frozen prepared food 5.
Application example 6
S1: mixing 40 parts of fat substitute, 60 parts of animal fat, 80 parts of corn starch, 1000 parts of meat emulsion, 4 parts of edible salt, 120 parts of water, 3 parts of white granulated sugar and 0.2 part of monosodium glutamate by weight to obtain a mixture 1;
s2: grinding the mixture 1 obtained in the step S1 for 0.5h, and shaping to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2) at 80 ℃ for 35 minutes, cooling and subpackaging, and freezing at-20 ℃ to obtain the fat-reducing quick-frozen prepared food 6.
Comparative example 1 was used
The difference from the application example 1 of the present application is that in step S1, 60 parts of animal fat is used to replace 10 parts of fat substitute and 90 parts of animal fat, so as to obtain a common quick-frozen prepared food a;
the sources, contents and preparation methods of other raw materials were the same as in application example 1.
Comparative example 2 was used
The difference from the application example 2 of the present application is that 70 parts of fat substitute, 30 parts of animal fat are used for replacing 10 parts of fat substitute and 90 parts of animal fat in the step S1 to obtain the common quick-frozen prepared food b;
the sources, contents and preparation methods of other raw materials were the same as in application example 2.
Comparative example 3 was used
The difference from the application example 1 of the present application is that 10 parts of fat substitute and 90 parts of animal fat are replaced by 100 parts of fat substitute in the step S1, so as to obtain the fat-reducing quick-frozen prepared food c;
the sources, contents and preparation methods of other raw materials were the same as in application example 1.
Comparative example 4 was used
The difference from the application example 2 of the present application is that 10 parts of fat substitute and 90 parts of animal fat are replaced by 100 parts of fat substitute in the step S1, so as to obtain the fat-reducing quick-frozen prepared food d;
the sources, contents and preparation methods of other raw materials were the same as in application example 2.
Comparative example 5 was used
The preparation of high-emulsifying enzymatic soy protein isolate and strong-gel enzyme-crosslinked soy protein isolate is disclosed in the summary of the invention in patent CN106343381 a.
The difference from the application example 5 of the present application is that in step S1, the fat substitute 40 parts by weight is replaced with 20 parts by weight of the high-emulsifying enzymatic soy protein isolate and 20 parts by weight of the strong-gelling enzyme-linked soy protein isolate to obtain the fat-reduced quick-frozen prepared food e;
the sources, contents and preparation methods of other raw materials were the same as in application example 5.
Comparative example 6 was used
The preparation of high-emulsifying enzymatic soy protein isolate and strong gel enzyme soy protein isolate is disclosed in the summary of the invention in patent CN106343381 a.
The difference from the application example 6 of the present application is that in step S1, the fat substitute 40 parts by weight is replaced with 20 parts by weight of the high-emulsifying enzymatic soy protein isolate and 20 parts by weight of the strong-gelling enzyme-linked soy protein isolate to obtain the fat-reduced quick-frozen prepared food f;
the sources, contents and preparation methods of other raw materials were the same as in application example 2.
Test experiment:
1. the fat replacers prepared in preparation examples 1-6 and preparation comparative examples 1-2 described above were tested for dispersibility and gel strength:
the specific detection steps are as follows:
dispersibility: preparing a to-be-detected substance into a 4% solution, centrifuging for 10 minutes at 10000 revolutions per minute, taking supernatant, measuring the water-soluble nitrogen content in the sample by adopting a micro-Kai-type nitrogen determination method, and simultaneously measuring the total nitrogen content in the sample. The sample dispersibility was calculated as follows:
dispersibility (%) = (water-soluble nitrogen content in sample/total nitrogen content in sample) ×100%
Gel strength: dissolving the object to be detected in 0.1mol/L phosphate buffer solution with pH value of 7.5 to prepare solution with mass fraction of 10%, heating in 95 ℃ water bath for 30 minutes, rapidly cooling in 4 ℃ ice water after heating, and placing in a refrigerator at 4 ℃ for 24 hours. Taking out and aging for 30 minutes at room temperature (28 ℃) to obtain the gel of the fat substitute. Gel strength was measured with a texture analyzer (TA-XTplus). See in particular table 1:
TABLE 1 Primary performance index of fat replacers obtained after modification of isolated soy protein
From the above results, it is seen that the fat substitute obtained by modifying isolated soy protein according to the method of the present invention has good gel strength and dispersibility, wherein preparation example 1 is the optimal preparation example.
2. The above preparation example 1 was used to prepare application examples 1 to 6 and application comparative examples 3 to 4, respectively, and the isolated soy proteins prepared in the prior art were used to prepare application comparative example 5 and application comparative example 6, respectively, as shown in tables 2 and 3:
TABLE 2 Effect of adding fat replacers to minced fish products on product Performance index
TABLE 3 Effect of adding fat replacers to meat emulsion products on product Performance index
From the comparison of the results, the prepared fat substitute can obviously reduce the consumption of fat on the premise of maintaining the gel strength and the emulsifying property after being added into the minced fillet/meat product.
3. The quick-frozen prepared foods prepared in each of the application examples and the comparative examples were cooked in boiling water, and sensory evaluation was performed by the applicant recruiting 40 volunteers, and the average value was taken according to the criteria described in table 4, and the results are shown in table 5.
TABLE 4 sensory evaluation criteria for quick frozen prepared foods
TABLE 5 sensory evaluation results of quick frozen prepared foods
As can be seen from Table 5, the fat addition amount was reduced to about 5% by weight of the meat (minced fillet) without significant changes in appearance, elasticity, taste, etc. after the fat substitute was added in place of a part of the fat, regardless of whether the minced fillet or the minced meat product was used. If the fat is replaced with the fat substitute completely, the appearance, elasticity, taste, etc. of the product are still in acceptable categories, but the flavor is more degraded. Therefore, by considering the factors in the aspect 4, partial fat can be replaced by fat substitutes in quick-frozen prepared foods, and the fat consumption can be reduced by 60% at most.
Claims (7)
1. A method of preparing a fat substitute comprising the steps of:
(1) Mixing the soy protein isolate powder with deionized water to obtain a soy protein isolate dispersion;
(2) Respectively adding flavourzyme, neutral proteinase and alkaline proteinase into the soybean protein isolate dispersion liquid obtained in the step (1), regulating the pH value, and reacting to obtain a reactant 1;
(3) Adding transglutaminase into the reactant 1 obtained in the step (2), adjusting the pH value, and reacting to obtain a reactant 2;
(4) Centrifuging the reactant 2 obtained in the step (3), taking supernatant, and freeze-drying to obtain a fat substitute;
the concentration of the soy protein isolate dispersion in step (1) is 10-50g/L;
the enzyme concentration of the flavourzyme, the neutral protease and the alkaline protease in the step (2) is 100-1000mg/L;
the concentration of the transglutaminase in the step (3) is 1-3g/L.
2. The method of manufacturing according to claim 1, characterized in that: the pH value in the step (2) is 7.0-9.1, the reaction temperature is 45-55 ℃, and the reaction time is 0.5-1.5h.
3. The method of manufacturing according to claim 1, characterized in that: the pH value in the step (3) is 6.9-7.2, the reaction temperature is 45-50 ℃, and the reaction time is 1.5-2h.
4. Use of a fat substitute prepared by the preparation method according to any one of claims 1 to 3 for preparing a quick frozen prepared food.
5. The use according to claim 4, characterized in that: the preparation method of the quick-frozen prepared food comprises the following steps:
s1: mixing the fat substitute, animal fat, starch, meat emulsion, edible salt, water, white granulated sugar and monosodium glutamate to obtain a mixture 1;
s2: grinding and shaping the mixture 1 obtained in the step S1 to obtain a mixture 2;
s3: and (3) scalding the mixture 2 obtained in the step (S2), cooling, subpackaging, and freezing to obtain the fat-reducing quick-frozen prepared food.
6. The use according to claim 5, characterized in that: the boiling temperature in the step S3 is 80 ℃ and the time is 25-35 minutes.
7. The use according to claim 5, characterized in that: the fat substitute in step S1 is added in an amount of 10 to 60 parts by weight.
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