CN112931680B - Method for preparing vegetable protein meat by using inulin composite gel as fat substitute - Google Patents
Method for preparing vegetable protein meat by using inulin composite gel as fat substitute Download PDFInfo
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- CN112931680B CN112931680B CN202110326955.6A CN202110326955A CN112931680B CN 112931680 B CN112931680 B CN 112931680B CN 202110326955 A CN202110326955 A CN 202110326955A CN 112931680 B CN112931680 B CN 112931680B
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- 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
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- 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
Abstract
The invention discloses a method for preparing vegetable protein meat by using inulin composite gel as a substitute fat, and belongs to the technical field of food processing. The method for preparing the substitute fat particles comprises the following steps: (1) Adding vegetable oil into sodium chloride solution, adding sodium caseinate, mixing, homogenizing to obtain emulsion; (2) Dissolving inulin, carrageenan, soy protein isolate and meat flavor essence in water, adding sodium carbonate, and uniformly mixing to obtain a mixed solution; then heating the mixed solution, and adding the emulsion prepared in the step (1) for emulsification; and after emulsification, cooling, gel forming and cutting to obtain the inulin composite gel substitute fat particles. The freeze thawing water yield of the obtained fat-substituting particles is below 13.63%, the hardness is 2315.766-2517.227, and the elasticity is 0.903-0.992.
Description
Technical Field
The invention relates to a method for preparing vegetable protein meat by using inulin composite gel as a substitute fat, belonging to the technical field of food processing.
Background
The global demand for high quality protein is expected to grow exponentially in the next 20 years, mainly due to the growing global population and the increasing awareness of people about nutritional diets. Vegetable protein meat, which is a low-fat healthy novel food, has high protein content and simultaneously reduces fat intake, thereby avoiding cardiovascular diseases caused by abnormal cholesterol level, and is a popular protein product at present.
However, the vegetable protein meat products have the advantages of reduced overall quality and low consumer acceptance due to the lack of animal fat and other advantages such as flavor, physical and chemical properties. Based on such a state of the art, fat substitutes are increasingly becoming an ideal substitute for dietary fat, which can mimic the unique physicochemical properties of animal fat such as viscosity, texture, flavor, etc. while reducing the total fat content of vegetable protein meat products. However, the fat substitutes on the market at present have poor heat stability, serious dehydration after heating, coarse granular feel, and great difference between physical and chemical properties and animal fat, and only partially make up for the deficiency of vegetable protein meat from certain aspects such as sense organs, flavor and the like.
In addition, vegetable protein meat on the market has the defects of poor cohesiveness, certain loss of flavor and nutrition, poor organoleptic properties, more loss of fat-soluble nutrient substances such as essence and the like, low overall acceptance and the like.
Therefore, how to prepare a fat substitute with good quality to compensate animal fat, and how to prepare high-quality vegetable protein meat have become a focus of general attention of numerous scientific research and production technicians at present.
Disclosure of Invention
[ technical problem ]
The heat stability of the fat substitute obtained by the prior method is poor, the water loss after heating is serious, and coarse granular sensation is generated; the physical and chemical properties and animal fat have great difference, and the deficiency of vegetable protein meat is only partially made up from the physical and chemical properties, flavor and other aspects; vegetable protein meat on the market has the defects of poor cohesiveness, certain loss of flavor and nutrition, poor organoleptic properties, more loss of fat-soluble nutrient substances such as essence and the like, low overall acceptance and the like. In addition, how to extend the shelf life of vegetable protein meat is also a great goal in the preparation of vegetable protein meat products.
Technical scheme
In order to solve at least one problem, the method for preparing the vegetable protein meat by using the inulin composite gel as the substitute fat has the advantages that the defect that the conventional substitute fat is unstable in heat is overcome by using the inulin composite gel in sense, the situation that the substitute fat is seriously dehydrated and larger holes are generated in the heating process of frying and the like is alleviated, the substitute fat has fine taste more similar to animal fat due to the addition of vegetable oil, the vegetable protein meat is endowed with better simulation effect due to the addition of the inulin composite gel, the good gel tissue structure is endowed with good chewing feeling due to the combined action of high pressure and TG enzyme, and the matrix is provided for the vegetable protein meat product to keep moisture and fat; in nutrition, the fatty acid spectrum of the vegetable protein meat product is improved, and simultaneously, the use of a high-pressure technology effectively protects heat-sensitive nutritional components such as fat-soluble essence, vitamins and the like on the premise of avoiding influencing covalent bonds, and can better keep the color, aroma and nutritional value of the vegetable protein meat; in addition, inulin is used as a functional food ingredient, has the effects of reducing the risk of arteriosclerosis, preventing osteoporosis, controlling the glucose level in blood, maintaining lower triglyceride and cholesterol in serum, and the like, and enriches the nutrition function of the vegetable protein meat product; in the aspect of storage, the high-pressure technology can break non-covalent bonds such as ionic bonds and hydrophobic bonds at a lower temperature, so that microorganisms are effectively killed, and the combination of the inulin composite gel has a good emulsion stabilizing effect, so that the shelf life of the vegetable protein meat product can be positively influenced.
A first object of the present invention is to provide a method for producing alternative fat particles of inulin composite gel, comprising the steps of:
(1) Preparation of emulsion:
adding vegetable oil into sodium chloride solution, adding sodium caseinate, mixing, homogenizing to obtain emulsion;
(2) Preparation of alternative fat particles of inulin composite gel:
dissolving inulin, carrageenan, soy protein isolate and meat flavor essence in water, adding sodium carbonate, and uniformly mixing to obtain a mixed solution; then heating the mixed solution, and adding the emulsion prepared in the step (1) for emulsification; and after emulsification, cooling, gel forming and cutting to obtain the inulin composite gel substitute fat particles.
Further, the vegetable oil in the step (1) comprises one or more of peanut oil, olive oil, corn oil, rapeseed oil and the like.
Further, the mass ratio of the vegetable oil to the sodium chloride aqueous solution in the step (1) is 4-6: 4 to 6.
Further, the sodium chloride solution in the step (1) is sodium chloride aqueous solution, and the mass concentration is 0.4-0.6%.
Further, the sodium caseinate in the step (1) accounts for 0.7-0.9% of the total mass of the vegetable oil and the sodium chloride aqueous solution.
Further, the homogenization in the step (1) is carried out at a speed of 200r/min for 5-20 min, and the homogenization temperature is 70-90 ℃.
Further, the mass ratio of the inulin, the carrageenan, the soy protein isolate and the meat flavor essence in the step (2) is 0.5-1.5: 1-2: 2 to 4:0.48 to 0.96.
Further, the meat flavor in the step (2) accounts for 0.5-1% of the water mass.
Further, the sodium carbonate in the step (2) accounts for 0.02 to 0.04 percent of the water mass.
Further, the heating treatment in the step (2) is to keep the temperature at 70-80 ℃ for 20-30min, and more preferably, keep the temperature at 75 ℃ for 25min.
Further, the mass ratio of the emulsion to the water in the step (2) is 1: 9-3: 7.
further, the emulsification in the step (2) is 3000-5000 r/min at room temperature (20-30 ℃) for 45-55 s.
Further, the gel-forming in the step (2) is performed by gelling at 0 to 4℃for 10 to 20 hours, and more preferably, by gelling at 4℃for 12 hours.
Further, the cutting in the step (2) is cutting into particles of 5mm×3mm to 8mm×5 mm.
The second purpose of the invention is to obtain the inulin composite gel substitute fat particles by the method.
A third object of the present invention is to provide a method for preparing vegetable protein meat containing inulin composite gel as a substitute fat particle, comprising the steps of:
(1) Preparing vegetable protein shredded pork: soaking plant tissue protein, and removing silk by a silk removing machine to obtain plant protein shredded pork for later use;
(2) Preparing homogenate of vegetable protein meat: weighing vegetable protein shredded pork, soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose, corn starch, salt, yeast extract and TG enzyme, and stirring to obtain homogenate; then adding the fat-replacing particles of the inulin composite gel, and uniformly mixing to obtain homogenate of vegetable protein meat; standing, and injecting the homogenate into a round cake or square strip type mold; wherein, the addition amount of the substitute fat particles is 8-12% of the mass of ice water;
(3) High-pressure treatment: carrying out high-pressure treatment on the homogenate prepared in the step (2);
(4) Shaping and storing to obtain vegetable protein meat.
Further, the addition amount of the inulin-containing composite substitute fat particles in the step (2) is 8-10% of the mass of ice water, and more preferably 10%.
Further, the step (1) is to put the plant tissue protein into warm water (50-60 ℃) for soaking for 20-40 min until the whole is soft without hard cores, dry the water, and then split the filaments by a filament splitting machine for standby.
Further, in the step (2), the mass ratio of the vegetable protein shredded pork to the soybean protein to the soybean oil to the ice water is 2:1:1:1 to 3.
Further, the adding amount of the sodium carboxymethyl cellulose in the step (2) accounts for 2-5% of the mass of the soybean protein.
Further, the corn starch in the step (2) accounts for 10 to 20 percent of the mass of the soybean protein.
Further, the addition amount of the TG enzyme (the enzyme activity is 30000U/g) in the step (2) accounts for 1-2% of the mass of the soybean protein.
Further, the adding amount of the salt in the step (2) accounts for 10-14% of the mass of the soybean protein.
Further, the yeast extract in the step (2) is added in an amount of 2 to 3% by mass of the soybean protein.
Further, the yeast extract of step (2) was purchased from Angel Yeast Co., ltd., model KA66.
Further, the container in the step (2) is a chopper mixer, and the stirring is carried out uniformly at the rotation speed of a chopper of 2000-3000 rpm and the rotation speed of a chopper of 10-15 rpm.
Further, in the step (2), the conditions for obtaining homogenate of the vegetable protein meat are as follows: stirring at the rotation speed of 6-9 rpm and the temperature of 10-15 ℃ for 3-5 min.
Further, in the step (2), the standing is carried out for 12-24 hours at the temperature of 4 ℃ so as to lead the TG enzyme to completely act.
Further, the condition of high-pressure treatment in the step (3) is that the prepared homogenate is treated for 2-4 min under 120-150 MPa, and the temperature is controlled at 10-15 ℃.
Further, the step (4) specifically comprises: quickly freezing and molding the homogenate after high-pressure treatment at the temperature of minus 30 to minus 18 ℃; the product is frozen and stored at the temperature of minus 18 ℃;
the fourth object of the invention is vegetable protein meat containing the inulin composite gel and the fat particles replaced by the inulin composite gel.
[ advantageous effects ]
(1) The inulin composite gel improves the defect of unstable heat of the former substituted fat, reduces the conditions of serious dehydration and larger holes of the substituted fat in the heating process such as frying and the like, ensures that the substituted fat has fine taste more similar to animal fat, gives better simulation effect to vegetable protein meat by adding the inulin composite gel, gives good gel tissue structure to the vegetable protein meat by combining high pressure and TG enzyme, increases chewing feeling and provides a matrix for the vegetable protein meat product to keep moisture and fat;
(2) In nutrition, the use of a high-pressure technology improves the fatty acid spectrum of the vegetable protein meat product, effectively protects heat-sensitive nutritional components such as fat-soluble essence, vitamins and the like on the premise of avoiding influencing covalent bonds, can better keep the color, aroma and taste and the nutritional value of the vegetable protein meat, and in addition, inulin is used as a functional food component, has the effects of reducing the risk of arteriosclerosis, preventing osteoporosis, controlling the glucose level in blood, maintaining lower triglyceride, cholesterol in serum and the like, and enriches the nutritional functions of the vegetable protein meat product;
(3) In the aspect of storage, the high-pressure technology can break non-covalent bonds such as ionic bonds and hydrophobic bonds at a lower temperature, so that microorganisms are effectively killed, and the combination of the inulin composite gel has a good emulsion stabilizing effect, so that the shelf life of the vegetable protein meat product can be positively influenced.
(4) The freeze thawing water yield of the prepared fat-substituting particles is below 13.63%, the hardness is 2315.766-2517.227, and the elasticity is 0.903-0.992.
(5) The frying loss rate of the vegetable protein meat prepared by the invention is below 22.9%, the cohesiveness is 265-280, the chewiness is 250-264, the hardness is 384-401, and the elasticity is 0.89-0.992.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
The testing method comprises the following steps:
1. emulsion stability
5mL of the emulsion was placed in a 10mL centrifuge tube, centrifuged at 4000r/min for 5min, and then observed for phase separation, and the emulsion stability was shown as a percentage of the initial sample height, calculated as shown in the following equation (1):
wherein: w—emulsion stability (100%); h is a 1 -emulsion layer height (cm); h is a 0 -initial height (cm) of the tube emulsion.
2. Freeze thawing water extraction rate
Freezing the prepared gel at-18 ℃ for 12 hours, thawing at room temperature for 6 hours, and accurately weighing the mass of the gel before and after freeze thawing by an analytical balance. Each sample was repeated 3 times. The water evolution rate of the sample was calculated according to the following formula (2):
wherein: x-gel freeze thawing water separation rate (100%); m is m 1 The mass of the gel before freezing and thawing is expressed in grams (g); m is m 2 -the mass of the gel after accurate freeze thawing treatment in grams (g); 100-unit conversion system;
3. loss rate of frying
Thawing the sample, selecting a frying mode by adopting a Sorpe IH60E9 electromagnetic oven, adding a proper amount of rapeseed oil, frying for 5 minutes, and recording the weight of the sample before and after frying. Frying loss rate (WT Loss of ) The following formula (3) is calculated:
wherein: WT (WT) Loss of -frying loss rate of the sample (100%); m is m 1 -weight of sample before frying; m is m 2 -weight of the sample after frying; 100—unit conversion coefficient.
4. Full texture assay
The prepared substitute fat and vegetable protein meat were each subjected to the measurement of a sample Texture Profile Analysis (TPA) test, with appropriate modifications. The replacement fat was cut to dimensions of 2cm x 1cm and measured with a TA-XT Plus texture analyzer, and the texture profile analysis was performed in "secondary compression" mode, with 5 replicates for each treated sample, and the results averaged over 5 determinations. The 4 analysis indexes selected are hardness, elasticity, cohesiveness and chewiness (replacing fat to analyze hardness and elasticity). Measurement conditions: probe P35, speed 2.0mm/s before measurement, speed 2.0mm/s after measurement, speed 10.0mm/s after measurement, compression ratio 40%, shear induction force 5.0g, probe 2 times measurement interval time 5.00s; the trigger type is automatic.
5. Sensory testing:
thawing the sample, selecting frying mode by adopting a Sopal IH60E9 electromagnetic oven, adding a proper amount of rapeseed oil, and frying for 5 minutes for sensory evaluation. Sensory evaluation was performed by 10 independent and experienced panelists, and was divided into 100 points. In scoring, to ensure objectivity and independence of the evaluation, each scoring personnel randomly scored the numbered samples three times, and the results averaged. The specific evaluation criteria are shown in Table 1.
Table 1 sensory evaluation table
Example 1
A method for preparing vegetable protein meat by using inulin composite gel as fat substitute, comprising the following steps:
(1) Adding 50g of olive oil into 50g of sodium chloride aqueous solution with concentration of 0.5% (w/w), adding 0.8g of sodium caseinate, uniformly mixing, and homogenizing at 80 ℃ for 20min at 200r/min to obtain emulsion;
(2) 1g of inulin, 2g of carrageenan, 4g of soy protein isolate and 0.72g of meat flavor essence are added into 100g of 75 ℃ water, and 0.02g of sodium carbonate is added and stirred uniformly to obtain a mixed solution; then preserving the temperature of the mixed solution at 75 ℃ for 25min, adding 25g of the emulsion prepared in the step (1), and emulsifying for 50s at the speed of 4000r/min at room temperature (25 ℃); after emulsification, cooling, placing gel at 4deg.C for 12 hr for molding, and cutting into 5mm×3mm×3mm to obtain the final product.
Example 2
The "50g olive oil, 50g sodium chloride aqueous solution" in example 1 was adjusted to "40g olive oil, 60g sodium chloride aqueous solution", and the other was kept the same as in example 1, to obtain an alternative fat particle of inulin composite gel.
Example 3
The "50g olive oil, 50g sodium chloride aqueous solution" in example 1 was adjusted to "60g olive oil, 40g sodium chloride aqueous solution", and the other was kept the same as in example 1, to obtain the alternative fat particles of inulin composite gel.
Example 4
The "0.5% (w/w) aqueous sodium chloride solution" in example 1 was adjusted to "0.4% (w/w) aqueous sodium chloride solution", and the other was kept the same as in example 1, to obtain a substitute fat particle of the inulin composite gel.
Example 5
The "0.5% (w/w) aqueous sodium chloride solution" in example 1 was adjusted to "0.6% (w/w) aqueous sodium chloride solution", and the other was kept the same as in example 1, to obtain a substitute fat particle of the inulin composite gel.
Example 6
The "1g inulin" in example 1 was adjusted to "0.5g inulin", and the other was kept the same as in example 1, to obtain alternative fat particles of inulin composite gel.
Example 7
The "1g inulin" in example 1 was adjusted to "1.5g inulin", and the other was kept the same as in example 1, to obtain alternative fat particles of inulin composite gel.
Example 8
The procedure of example 1 was modified so that "25 g of the prepared emulsion was added" to "11.1 g of the prepared emulsion", and the other conditions were the same as in example 1, to obtain the alternative fat particles of the inulin composite gel.
Example 9
The procedure of example 1 was modified so that "25 g of the prepared emulsion was added" to "42.9 g of the prepared emulsion", and the other conditions were the same as in example 1, to obtain the alternative fat particles of the inulin composite gel.
Comparative example 1
The "homogenization at 200r/min for 20min" in example 1 was adjusted to "homogenization at 200r/min for 5min" and the other steps were kept the same as in example 1 to obtain the alternative fat particles of the inulin composite gel.
Comparative example 2
The carrageenan of example 1 was omitted and otherwise identical to example 1, the alternative fat particles of the inulin composite gel were obtained.
Comparative example 3
The carrageenan of example 1 was adjusted to xanthan gum, and the other was kept the same as in example 1 to obtain alternative fat particles of inulin composite gel.
Comparative example 4
The procedure of example 1 was modified so that "emulsification at 4000r/min for 50s at room temperature" was modified so that emulsification at 4000r/min for 30s at room temperature "was carried out, and the procedure was otherwise identical to that of example 1, to obtain an alternative fat particle of inulin composite gel.
Comparative example 5
The procedure of example 1 was modified to "emulsion at 4000r/min for 50s at room temperature" for 100s at 4000r/min at room temperature "and the procedure was otherwise identical to that of example 1, to obtain the alternative fat particles of the inulin composite gel.
Comparative example 6
The procedure of example 1 was modified to "1g inulin" to "1g algal polysaccharide", and the procedure was otherwise identical to that of example 1, to obtain alternative fat particles of algal polysaccharide composite gel.
Comparative example 7
The "mixed solution obtained by adding 0.02g of sodium carbonate and stirring uniformly" in example 1 was omitted, and the other steps were kept the same as those in example 1 to obtain the alternative fat particles of the algal polysaccharide composite gel.
Comparative example 8
The preparation of example 1, "0.8 g of sodium caseinate was added and mixed uniformly" was changed to "0.8 g of glyceryl monostearate was added and mixed uniformly", and the other was kept the same as example 1, to obtain the alternative fat particles of the algal polysaccharide composite gel.
Comparative example 9
The procedure of example 1 was modified so that "emulsification at 4000r/min for 50s" was changed to "emulsification at 8000r/min for 50s", and the procedure was otherwise identical to that of example 1, to obtain alternative fat particles of the algal polysaccharide composite gel.
The performance test was carried out on the alternative fat particles of the inulin composite gel obtained in examples and comparative examples, and the test results are as follows:
table 2 performance test of alternative fat particles
| Example(s) | Emulsion stability (100%) | Freeze thawing water yield (%) | Hardness of | Elasticity of |
| Example 1 | 92.8 | 9.97 | 2477.878 | 0.972 |
| Example 2 | 92.9 | 11.79 | 2517.227 | 0.920 |
| Example 3 | 86.9 | 12.33 | 2315.766 | 0.907 |
| Example 4 | 89.1 | 11.45 | 2388.976 | 0.908 |
| Example 5 | 88.3 | 13.63 | 2410.234 | 9.986 |
| Example 6 | 86.2 | 13.21 | 2371.223 | 0.903 |
| Example 7 | 90.1 | 12.19 | 2398.354 | 0.956 |
| Example 8 | 90.2 | 11.45 | 2419.887 | 0.923 |
| Example 9 | 88.3 | 12.19 | 2422.985 | 0.992 |
| Comparative example 1 | 82.3 | 15.45 | 2290.144 | 0.856 |
| Comparative example 2 | 92.8 | 16.21 | 2276.223 | 0.867 |
| Comparative example 3 | 92.8 | 15.23 | 2319.772 | 0.890 |
| Comparative example 4 | 87.2 | 11.23 | 2671.233 | 0.902 |
| Comparative example 5 | 92.8 | 11.51 | 2341.665 | 0.984 |
| Comparative example 6 | 92.8 | 14.23 | 2279.767 | 0.942 |
| Comparative example 7 | 92.8 | 15.24 | 2301.773 | 0.916 |
| Comparative example 8 | 88.1 | 13.21 | 2412.552 | 0.623 |
| Comparative example 9 | 92.8 | 13.54 | 2445.312 | 0.612 |
Note that: emulsion stability is the stability of the emulsion obtained in step (1).
Example 10
A method of preparing vegetable protein meat containing fat-replacing particles of inulin composite gel, comprising the steps of:
(1) Preparing vegetable protein shredded pork: soaking 100g of soybean tissue protein in warm water (50 ℃) for 30min, and removing silk by a silk removing machine for later use;
(2) Preparing homogenate of vegetable protein meat: weighing 40g of vegetable protein shredded meat, 20g of soybean protein powder, 20g of soybean oil, 40g of ice water, 3g of corn starch, 0.7g of sodium carboxymethyl cellulose, 2.5g of salt, 0.5g of yeast extract and 0.3gTG enzyme, placing into a chopping pot, and stirring for 5min under the conditions of 2500rpm of the chopping knife and 15rpm of the chopping pot; adding 4g of the substituted fat particles of the inulin composite gel obtained in the examples and the comparative examples, stirring at 7rpm and 10 ℃ for 3min to form homogenate, standing at 4 ℃ for 18h, and injecting the homogenate into a cake or square bar mold after the TG enzyme is completely acted;
(3) High-pressure treatment: the homogenate obtained was treated at 130MPa for 3min at a temperature of 10 ℃.
(4) And (5) forming and storing: quickly freezing and molding the homogenate after high-pressure treatment at the temperature of minus 30 to minus 18 ℃; the product is frozen and stored at the temperature of minus 18 ℃;
comparative example 10
In the conventional preparation of adding inulin and carrageenan into vegetable protein meat in powder, the specific operation is as follows:
(1) Preparing vegetable protein shredded pork: soaking 100g of soybean tissue protein in low-temperature water for 30min, and removing silk by a silk removing machine for later use;
(2) Preparing homogenate of vegetable protein meat: weighing 40g of vegetable protein shredded meat, 20g of soybean protein powder, 20g of soybean oil, 40g of ice water, 3g of corn starch, 0.7g of sodium carboxymethyl cellulose, 2.5g of salt, 1g of inulin, 2g of carrageenan, 0.5g of yeast extract and 0.3gTG enzyme, placing in a chopping pot, and stirring for 5min under the conditions of the chopping pot rotating speed of 2500rpm and the chopping pot rotating speed of 15 rpm; until homogenate is formed, standing for 18h at 4 ℃, and injecting the homogenate into a round cake or square bar type die after the TG enzyme is completely acted;
(3) High-pressure treatment: the homogenate was treated at 130MPa for 3min at 10 ℃.
(4) And (5) forming and storing: quickly freezing and molding the homogenate after high-pressure treatment at the temperature of minus 30 to minus 18 ℃; the product is frozen and stored at the temperature of minus 18 ℃; obtaining the vegetable protein meat.
Comparative example 11
The "treatment of the homogenate at 130MPa for 3min" in example 10 was omitted, and the other conditions were the same as in example 10, to obtain vegetable protein meat.
Comparative example 12
The "0.3gTG enzyme" in example 10 was omitted, and the other conditions were the same as in example 10, to obtain vegetable protein meat.
And performing performance test on the obtained vegetable protein meat, wherein the test results are as follows:
TABLE 3 Performance test of vegetable protein meat
| Fat substitute particles | Frying loss Rate (%) | Cohesion of | Masticatory properties | Hardness of | Elasticity of |
| Example 1 | 17.3 | 271.436 | 257.845 | 391.214 | 0.967 |
| Example 2 | 19.2 | 265.211 | 253.834 | 400.134 | 0.973 |
| Example 3 | 19.9 | 273.531 | 260.114 | 386.981 | 0.894 |
| Example 4 | 20.7 | 265.122 | 254.187 | 385.332 | 0.915 |
| Example 5 | 21.7 | 274.533 | 261.992 | 397.154 | 0.992 |
| Example 6 | 21.6 | 265.123 | 252.656 | 385.143 | 0.923 |
| Example 7 | 20.3 | 279.553 | 263.154 | 384.653 | 0.924 |
| Example 8 | 21.3 | 279.657 | 260.132 | 387.213 | 0.934 |
| Example 9 | 22.9 | 268.113 | 256.334 | 393.122 | 0.988 |
| Comparative example 1 | 24.8 | 254.321 | 249.122 | 371.688 | 0.845 |
| Comparative example 2 | 24.9 | 253.122 | 243.182 | 369.145 | 0.824 |
| Comparative example 3 | 23.7 | 258.792 | 245.334 | 378.223 | 0.904 |
| Comparative example 4 | 22.1 | 261.224 | 246.123 | 398.334 | 0.934 |
| Comparative example 5 | 21.2 | 281.443 | 267.665 | 382.165 | 0.988 |
| Comparative example 6 | 23.4 | 290.765 | 243.123 | 378.226 | 0.921 |
| Comparative example 7 | 24.1 | 268.125 | 241.997 | 379.237 | 0.926 |
| Comparative example 8 | 21.9 | 265.745 | 243.155 | 382.864 | 0.954 |
| Comparative example 9 | 21.2 | 276.344 | 248.465 | 383.678 | 0.943 |
| Comparative example 10 | 18.9 | 284.588 | 252.742 | 380.322 | 0.989 |
| Comparative example 11 | 22.6 | 254.324 | 241.874 | 381.324 | 0.942 |
| Comparative example 12 | 21.9 | 256.984 | 243.994 | 382.144 | 0.936 |
TABLE 4 Performance test of vegetable protein meat
| Fat substitute particles | Fragrance of fragrance | Appearance of | Mouthfeel of the product |
| Example 1 | 27.9 | 38.1 | 27.6 |
| Example 2 | 26.4 | 36.1 | 26.1 |
| Example 3 | 26.7 | 36.3 | 26.5 |
| Example 4 | 25.9 | 36.2 | 26.1 |
| Example 5 | 27.3 | 35.9 | 25.7 |
| Example 6 | 27.0 | 37.2 | 26.2 |
| Example 7 | 26.9 | 36.1 | 27.1 |
| Example 8 | 27.3 | 36.7 | 26.9 |
| Example 9 | 26.9 | 35.8 | 27.2 |
| Comparative example 1 | 24.3 | 32.1 | 22.5 |
| Comparative example 2 | 24.8 | 33.1 | 23.3 |
| Comparative example 3 | 23.1 | 34.2 | 24.4 |
| Comparative example 4 | 24.6 | 35.2 | 25.1 |
| Comparative example 5 | 23.9 | 35.4 | 24.9 |
| Comparative example 6 | 25.1 | 33.2 | 23.5 |
| Comparative example 7 | 24.8 | 34.2 | 22.1 |
| Comparative example 8 | 23.9 | 34.6 | 23.7 |
| Comparative example 9 | 24.4 | 33.9 | 23.9 |
| Comparative example 10 | 23.3 | 32.1 | 23.5 |
| Comparative example 11 | 23.9 | 32.7 | 23.9 |
| Comparative example 12 | 24.1 | 33.1 | 23.7 |
As can be seen from tables 3 and 4, as the aqueous phase (aqueous sodium chloride solution) increases, the stability of the emulsion increases significantly, the frying loss increases, the gel hardness increases, and the elasticity decreases; with the increase of the concentration of ions (sodium chloride), the emulsion stability is increased and then reduced, the frying loss is gradually increased, the hardness elasticity and cohesiveness of the product are both increased, and the hardness is reduced when the hardness exceeds the optimal value; with the increase of the inulin content, the emulsion stability is increased and then reduced, the frying loss is reduced, and the hardness and the elasticity are increased and then reduced; with the increase of the homogenization time, the emulsion stability is obviously increased; frying losses are reduced, but an excessively long homogenization time has a negative effect on the product; with the increase of the proportion of the emulsion, the gel hardness and the cohesiveness are reduced, and the elasticity is slightly increased; with the increase of the carrageenan concentration, the frying loss is reduced, the gel hardness and the cohesiveness are increased, and the elasticity is reduced when the concentration is too high; with the increase of the emulsification time, the frying loss is reduced, the cohesiveness and the elasticity are obviously increased, and the hardness is obviously reduced; compared with seaweed polysaccharide, gel water retention, gel strength and physicochemical properties of products formed by inulin are improved; the addition of sodium carbonate is favorable for the formation of irreversible gel by inulin and carrageenan; the emulsifier is selected, so that the emulsion stability of the sodium caseinate is better, and meanwhile, the sodium caseinate serving as a good water-retaining agent has stronger water-retaining capacity; finally, too high a rotational speed has a negative impact on the physicochemical properties of the gel and of the final product; the addition of high pressure and TG enzymes has a significant positive effect on the final product.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A method of preparing alternative fat particles for inulin composite gel, comprising the steps of:
(1) Preparation of emulsion:
adding vegetable oil into sodium chloride solution, adding sodium caseinate, mixing, homogenizing to obtain emulsion;
(2) Preparation of alternative fat particles of inulin composite gel:
dissolving inulin, carrageenan, soy protein isolate and meat flavor essence in water, adding sodium carbonate, and uniformly mixing to obtain a mixed solution; then heating the mixed solution, and adding the emulsion prepared in the step (1) for emulsification; after emulsification, cooling, gel forming and cutting to obtain the inulin composite gel substitute fat particles;
the mass ratio of the vegetable oil to the sodium chloride aqueous solution in the step (1) is 4-6: 4-6;
the sodium chloride solution in the step (1) is sodium chloride aqueous solution, and the mass concentration is 0.4-0.6%;
the emulsification in the step (2) is carried out for 45-55 s at the temperature of 20-30 ℃ and at the speed of 3000-5000 r/min;
homogenizing for 20min at the temperature of 70-90 ℃ and 200r/min under the homogenizing condition in the step (1);
the mass ratio of the inulin to the carrageenan to the soy protein isolate to the meat flavor essence in the step (2) is 0.5-1.5: 1-2: 2-4: 0.48 to 0.96.
2. The method of claim 1, wherein the soda ash in step (2) accounts for 0.02-0.04% of the water mass.
3. The method according to any one of claims 1 to 2, wherein the mass ratio of the emulsion to water in step (2) is 1:9~3:7.
4. the substituted fat particles of inulin composite gel prepared by the method of any one of claims 1 to 3.
5. A method of preparing vegetable protein meat containing fat-replacing particles of inulin composite gel, comprising the steps of:
(1) Preparing vegetable protein shredded pork: soaking plant tissue protein, and removing silk by a silk removing machine to obtain plant protein shredded pork for later use;
(2) Preparing homogenate of vegetable protein meat: weighing vegetable protein shredded pork, soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose, corn starch, salt, yeast extract and TG enzyme, and stirring to obtain homogenate; adding the substituted fat particles of the inulin composite gel of claim 4, and uniformly mixing to obtain homogenate of vegetable protein meat; standing, and injecting the homogenate into a round cake or square strip type mold; the addition amount of the substitute fat particles is 8-12% of the mass of ice water;
(3) High-pressure treatment: injecting the step (2) into a homogenized cake or square strip die for high-pressure treatment;
(4) Shaping and storing to obtain vegetable protein meat.
6. The vegetable protein meat containing fat-replacing particles of inulin composite gel prepared by the method of claim 5.
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