CN112273528A - 异相喷雾法制备薄层人造肉的工艺 - Google Patents
异相喷雾法制备薄层人造肉的工艺 Download PDFInfo
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Abstract
本发明涉及人造肉食品的加工，属于食品加工领域。一种异相喷雾法制备薄层人造肉的工艺，将蛋白乳液、凝胶水溶液配置成凝固基相，凝聚离子盐I溶液、增稠剂配置成诱导相；将诱导相雾化后喷附于凝固基相表面，在凝固基相表面诱导形成凝结膜，然后将凝结膜转移至固化液中固化，获得薄层人造肉。所制备薄层人造肉产品在水中经过短暂时间的浸泡即可实现完全软化，且即使经过240min长时间的浸泡，仍能有效保持薄层人造肉产品的结构韧性，不会粉化。且该工艺所制备的薄层人造肉厚度均控制在1mm厚度一下，其口感、韧性相比于现有市售产品均显著的提升。
Description
技术领域
本发明涉及人造食品的加工，尤其涉及一种异相喷雾法制备薄层人造肉的 工艺。
背景技术
随着居民生活水平的不断提高，对健康饮食的关注也越来越多。牛羊猪等 动物肉类产品含有大量的饱和性脂肪，一直是心血管疾病的重要诱发因素。 以大豆蛋白为主要成分的人造肉所含蛋白种类丰富、氨基酸含量占比高、脂 肪含量非常低等优点，逐步被作为健康食品用于各个食品加工行业及日常餐 饮。
现有技术中所加工制备的人造肉产品全部原料均来源于大豆、面筋等植物 成分。加工工艺多采用机械粉碎后，乳化液升温凝固，再逐步脱水获得人造 肉食品原材料，比如腐竹、素鸡等。受限于乳化液的乳化过程多以来大豆蛋 白中蛋白质变性，发生蛋白质四级结构中的分之间交联，形成氢键或硫-硫化 学键。但相比于动物蛋白，植物蛋白乳化液中各蛋白质分子表层存在水化膜， 硫硫键占比也较低，且乳化液中蛋白质分子表面的电荷进一步限制了蛋白质 分子的凝聚。综合以上因素，现有技术中所制备的人造肉的机械强度非常低， 经过脱水处理后，分子内部氢键消失，产品的韧性几强度均大幅下降，再次 烹饪过程中的二次水化时，水分子难以进入蛋白质分子内部形成氢键，使得 烹饪过程中人造肉的结构强度更低，严重影响了人造肉食品的口感。
为解决上述问题，往往在人造肉加工过程中直接加入大量明胶等辅料，提 升人造肉的机械强度。但明胶成分的添加量过低，往往导致明胶的韧性与植 物蛋白组织的韧性竞争，整体韧性反而不能有效提高；明胶成分添加过多， 导致明胶脆性主导机械强度，产品微观韧性虽有所提升，但整体的脆性很高， 产品口感比较差，不具有实用性，很难调节到合适比例，获得任性和口感较 好的人造肉产品。
因此，制造一种以植物蛋白成分为主、低添加剂的高韧性人造肉产品，是 目前食品加工行业所面临的急需解决的问题。
发明内容
本发明所要解决的技术问题是提供一种异相喷雾法制备薄层人造肉的工 艺，解决现在的人造肉产品韧性过低，口感不佳的问题。
技术方案
一种异相喷雾法制备薄层人造肉的工艺，步骤包括：
步骤1：蛋白乳液、凝胶水溶液配置成凝固基相；
步骤2：凝聚离子盐I溶液、增稠剂配置成诱导相；
步骤3：将诱导相雾化后喷附于凝固基相表面，在凝固基相表面诱导形成 凝结膜；
步骤4：将凝结膜转移至固化液中固化，获得薄层人造肉。
进一步，步骤1中所述凝固基相的蛋白优选为大豆蛋白，凝固基相中蛋 白含量为3～8wt％；
进一步，步骤1中所述凝胶选自可溶的海藻酸盐，优选为海藻酸钠，凝 固基相中凝胶的含量为0.5wt％～1.2wt％；
进一步，步骤2诱导相中凝聚离子盐I浓度选自0.5wt％～3wt％、增稠剂 的浓度选自0.1wt％～2wt％；
进一步，步骤2中所述的凝聚离子盐I选自含有钙离子的盐，包括但不 限于碳酸氢钙、氯化钙、碳酸钙、氢氧化钙；
进一步，步骤2中所述的增稠剂选自卡拉胶、黄原胶、甲基纤维素、魔 芋胶、瓜尔胶、琼脂、海藻酸钠、可得然胶、阿拉伯胶中的一种或多种，用 于增加汁液的浓稠度，减缓溶液分子的移动速冻，控制凝胶层的形成速度；
进一步，步骤3中凝固基相表面喷附诱导相的浓度为2～12/dm2；
进一步，步骤3中凝固基相的温度为45～85℃，优选为55～70℃；
进一步，步骤4中固化液成分包括凝聚离子盐II，浓度选自0.5wt％～ 5wt％。
进一步，步骤4中所述凝聚离子盐II选自乳酸钙；
进一步，步骤4固化时间为2～8min，固话时间优选为2～5min；
进一步，步骤4所制备的薄层人造肉置于纯净水中清洗后，定性、烘干。
有益效果
采用本技术方案所提供异相喷雾法制备薄层人造肉的工艺所制备的薄层 人造肉是将诱导相雾化后喷附于凝固基相表面，在凝固基相表面诱导形成凝 结膜，然后将凝结膜转移至固化液中固化，获得薄层人造肉。该方法能够在 低浓度添加剂的情况下有效提升薄层人造肉的韧性，降低薄层人造肉的厚度。 本技术方案所制备薄层人造肉产品在水中经过短暂时间的浸泡即可实现完全 软化，且即使经过240min长时间的浸泡，仍能有效保持薄层人造肉产品的结 构韧性，不会粉化。且该工艺所制备的薄层人造肉厚度均控制在1mm厚度一 下，其口感、韧性相比于现有市售产品均显著的提升。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
本发明是提出一种异相喷雾法制备薄层人造肉的工艺，解决现在的人造肉 产品韧性过低，口感不佳的问题。技术方案的实施例如下：
实施例1
称取30g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取5g海藻酸钠粉末后，置于100mL纯净水中混合均匀， 超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取碳酸氢钙共计5g，置于1L纯净水中，搅拌溶液，然后加入卡拉胶共 计1.0g，超声搅拌分散，获得均一混合液，作为诱导相；
称取乳酸钙5g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至45℃，然后将诱导相雾化后喷附 于凝固基相表面，静止25min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为8min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例2
称取40g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取7g海藻酸钠粉末后，置于100mL纯净水中混合均匀， 超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取氯化钙、氢氧化钙共计10g，置于1L纯净水中，搅拌溶液，然后加 入黄原胶、甲基纤维素共计5g，超声搅拌分散，获得均一混合液，作为诱导 相；
称取乳酸钙20g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至55℃，然后将诱导相雾化后喷附 于凝固基相表面，静止20min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为6min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例3
称取50g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取8g海藻酸钠粉末后，置于100mL纯净水中混合均匀， 超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取碳酸钙、氢氧化钙共计15g，置于1L纯净水中，搅拌溶液，然后加 入魔芋胶、瓜尔胶、琼脂、海藻酸钠共计10g，超声搅拌分散，获得均一混合 液，作为诱导相；
称取乳酸钙25g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至65℃，然后将诱导相雾化后喷附 于凝固基相表面，静止15min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为5min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例4
称取60g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取9g海藻酸钠粉末后，置于100mL纯净水中混合均匀， 超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取碳酸钙、氢氧化钙共计20g，置于1L纯净水中，搅拌溶液，然后加 入甲基纤维素、魔芋胶、瓜尔胶共计10g，超声搅拌分散，获得均一混合液， 作为诱导相；
称取乳酸钙30g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至75℃，然后将诱导相雾化后喷附 于凝固基相表面，静止10min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为4min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例5
称取70g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取10g海藻酸钠粉末后，置于100mL纯净水中混合均 匀，超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取氢氧化钙共计20g，置于1L纯净水中，搅拌溶液，然后加入卡拉胶、 可得然胶共计15g，超声搅拌分散，获得均一混合液，作为诱导相；
称取乳酸钙40g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至75℃，然后将诱导相雾化后喷附 于凝固基相表面，静止15min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为3min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例6
称取60g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取7g海藻酸钠粉末后，置于100mL纯净水中混合均匀， 超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取氯化钙共计10g，置于1L纯净水中，搅拌溶液，然后加入海藻酸钠 共计10g，超声搅拌分散，获得均一混合液，作为诱导相；
称取乳酸钙40g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至85℃，然后将诱导相雾化后喷附 于凝固基相表面，静止8min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为3min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例7
称取80g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取12g海藻酸钠粉末后，置于100mL纯净水中混合均 匀，超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取氯化钙共计30g，置于1L纯净水中，搅拌溶液，然后加入可得然胶、 阿拉伯胶共计20g，超声搅拌分散，获得均一混合液，作为诱导相；
称取乳酸钙30g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至85℃，然后将诱导相雾化后喷附 于凝固基相表面，静止20min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为3min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例8
称取80g大豆蛋白粉置于1L纯净水中，置于超声下混合均匀，获得大豆 蛋白的乳浊液；然后称取12g海藻酸钠粉末后，置于100mL纯净水中混合均 匀，超声分散后与大豆蛋白乳浊液混合均匀，获得本实施例中的凝固基相；
称取氢氧化钙共计30g，置于1L纯净水中，搅拌溶液，然后加入瓜尔胶 共计20g，超声搅拌分散，获得均一混合液，作为诱导相；
称取乳酸钙50g溶解于1L纯净水中，作为固化液，备用。
将上述配置的诱导相和凝固基相升温至85℃，然后将诱导相雾化后喷附 于凝固基相表面，静止5min，在凝固基相表面诱导形成凝结膜；然后将所制 备的凝结膜转移至固化液中，进行二次固化，进一步诱导凝结膜固化程度， 提升凝结膜的结构强度和韧性。本实施例中结合凝固基相形成凝结膜的温度， 设置其固化的时间为2min，最后将固化获得的薄层人造肉置于纯净水中清洗 后，进行烘干，获得薄层人造肉。
实施例9韧性实验
将实施例1～8所制备的薄层人造肉取出后，置于纯净水中25℃下软化， 25min、120min、240min后分别取出观察对照，同时采购市场所售卖的腐竹产 品同样条件下测试对照；将实施例1～8所制备的薄层人造肉软化后取出后， 测定厚度，同时以采购市场所售卖的腐竹产品同样条件下测试对照。具体各 项测试结果如下：
根据实施例1～8、市售产品对照例及性质实验实施例9结果可知，本技 术方案所制备的薄层人造肉经过二次固化技术，相比于市场销售的类似产品 结构其实施例所制备薄层人造肉产品在水中经过短暂时间的浸泡即可实现完 全软化，且即使经过240min长时间的浸泡，仍能有效保持薄层人造肉产品的 结构韧性，不会粉化。且经过测定，本实施1～8所制备的薄层人造肉厚度均 控制在1mm厚度一下，其口感、韧性均显著的提升。
Claims (10)
1.一种异相喷雾法制备薄层人造肉的工艺，步骤包括：
步骤1：蛋白乳液、凝胶水溶液配置成凝固基相；
步骤2：凝聚离子盐I溶液、增稠剂配置成诱导相；
步骤3：将诱导相雾化后喷附于凝固基相表面，在凝固基相表面诱导形成凝结膜；
步骤4：将凝结膜转移至固化液中固化，获得薄层人造肉。
2.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤1中所述凝固基相的蛋白选自大豆蛋白，凝固基相中大豆蛋白含量为3～8wt％。
3.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤1中所述凝胶选自海藻酸钠，凝固基相中海藻酸钠的含量为0.5wt％～1.2wt％。
4.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤2中所述的凝聚离子盐I选自碳酸氢钙、氯化钙、氢氧化钙中的一种或多种。
5.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤2中所述的增稠剂选自卡拉胶、黄原胶、甲基纤维素、魔芋胶、瓜尔胶、琼脂、海藻酸钠、可得然胶、阿拉伯胶中的一种或多种。
6.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤2诱导相中凝聚离子盐I浓度选自0.5wt％～3wt％、增稠剂的浓度选自0.1wt％～2wt％。
7.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤3中凝固基相表面喷附诱导相的浓度为2～12/dm2。
8.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤3中凝固基相的温度为45～85℃，优选为55～70℃。
9.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤4中固化液成分包括乳酸钙，浓度为0.5wt％～5wt％。
10.如权利要求1所述的异相喷雾法制备薄层人造肉的工艺，其特征在于，步骤4固化时间为2～8min，固话时间优选为2～5min。
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| WO2023029523A1 (zh) * | 2021-09-02 | 2023-03-09 | 青岛海尔电冰箱有限公司 | 肉替代物及其制备方法、测试制冷设备性能的方法 |
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