CN113016933B - Preparation method of antioxidant fiber additive for vegetable protein meat - Google Patents
Preparation method of antioxidant fiber additive for vegetable protein meat Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
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- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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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
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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Abstract
The invention discloses a preparation method of an antioxidant fiber additive for vegetable protein meat, which comprises the following steps: dissolving fiber matrix substance, preparing fiber forming solution, degassing and spray spinning solution. The invention provides a characteristic of promoting the directional arrangement of plant protein meat fibers, greatly improving the lipid oxidation stability of the plant protein meat in the processing process and the like.
Description
Technical Field
The invention relates to the technical field of vegetable protein meat products, in particular to a preparation method of an antioxidant fiber additive for vegetable protein meat.
Background
With the increasing consumption level year by year, the supply of animal protein is becoming insufficient, and the search for meat substitutes has become a trend. Meat analogue is becoming an irresistible trend in the future as a meat substitute. Artificial meat is divided into two categories: one is cell culture meat, which is meat obtained by culturing stem cells in vitro according to the growth and repair mechanism of animal muscle without animal culture. However, cell culture meat is still in the research and development stage of the laboratory at present, and no commercial product exists in the market. The other is vegetable protein meat, which is a meat-like product with meat texture, taste and flavor produced by using vegetable protein as raw material and through extrusion, shredding, conditioning and other technological steps. Vegetable protein meat has a certain scale in the market, especially high-moisture extruded products, and has attracted the attention of investors and consumers in recent years, so that the vegetable protein meat becomes a new hotspot of the food industry.
In order to obtain a juicy and tender mouthfeel, a proper amount of fat is usually added into the formula of the vegetable meat, and the amount is generally 2-10%. Unlike the highly saturated fats in animal meat, the lipids used in vegetable protein meat are mostly vegetable oils with low saturation, such as rapeseed oil, coconut oil, olive oil, corn oil, and the like. Unsaturated fatty acids contain double bonds, and therefore, oxidation easily occurs during extrusion processing at high temperature and high shear, and hydroperoxides are generated, resulting in generation of unpleasant flavors. In addition, unsaturated fatty acids are also prone to generate cis-trans isomerism at high temperature, and potential harm is generated to human bodies, so that a method for improving lipid oxidation stability, reducing potential harm and improving quality of vegetable protein meat in a vegetable protein meat processing process is urgently needed.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or problems with lipids in the existing vegetable protein meat processing.
Therefore, one of the purposes of the invention is to overcome the defects of the existing vegetable protein meat product and provide a preparation method of the antioxidant fiber additive for vegetable protein meat.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a preparation method of an antioxidant fiber additive for vegetable protein meat comprises the following steps:
dissolving the fiber matrix material: dissolving a fibrous matrix material in an aqueous acetic acid solution;
preparing a fiber forming solution: adding biomass and additives into an acetic acid aqueous solution which is added with the fiber matrix substances after preparation, uniformly stirring, and homogenizing by using a high-pressure homogenizer to prepare a fiber forming solution;
degassing: centrifuging the fiber forming solution in a centrifuge to remove bubbles in the solution for later use;
solution spray spinning: and (3) placing the fiber forming solution into a feeding pump, and carrying out air spray treatment to obtain the antioxidant fiber.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: the fiber matrix material comprises one or more of gelatin, methylcellulose and zein.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: the fiber matrix material is gelatin.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: when the fiber matrix substance is gelatin, the mass fraction of the gelatin solution prepared by dissolving the gelatin in the acetic acid aqueous solution is 10-40%.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: when the fiber matrix material is gelatin, the mass fraction of gelatin solution prepared by dissolving gelatin in acetic acid water solution is 18%.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: in the preparation of the fiber forming solution, the additive comprises one or more of vitamin C, vitamin E and cinnamon essential oil.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: in the preparation of the fiber forming solution, homogenizing for 3 cycles, wherein the homogenizing pressure is 50-100 MPa.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: in the solution spray spinning, the speed of a feeding pump is 1-5 mL/h.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat, the preparation method comprises the following steps:
dissolving the fiber matrix material: preparing 20-100% acetic acid aqueous solution, and dissolving the fiber matrix substance in the acetic acid aqueous solution;
preparing a fiber forming solution: adding biomass and additives into an acetic acid aqueous solution after the preparation of the fiber matrix substance is completed, stirring for 3min in a high-speed dispersion machine at 12000rpm, then homogenizing for 3 cycles in a high-pressure homogenizer at 75MPa to finally obtain a fiber forming solution;
degassing: centrifuging the fiber-forming solution in a centrifuge for 3min at a centrifugal force of 2000g to remove bubbles in the solution for later use;
solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
As a preferable scheme of the preparation method of the antioxidant fiber additive for vegetable protein meat of the present invention, wherein: in the preparation of the fiber forming solution, the additive is cinnamon essential oil.
The invention has the following beneficial effects:
the solution spray spinning method adopted by the preparation of the antioxidant fiber additive for vegetable protein meat has the characteristics of greenness, safety, high efficiency and good activity retention of antioxidant substances, and the prepared fiber has the advantages of uniform shape, small size and uniform distribution of antioxidant.
The method is applied to the production process of the plant protein meat, and has the characteristics of promoting the directional arrangement of plant protein meat fibers and greatly improving the lipid oxidation stability of the plant protein meat in the processing processes of extrusion and the like.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a microscopic morphology of the antioxidant fiber additive for vegetable protein meat of example 1;
FIG. 2 is a microscopic morphology of the antioxidant fiber additive for vegetable protein meat of example 2;
FIG. 3 is a micro-topography of the antioxidant fiber additive for vegetable protein meat of example 3;
FIG. 4 is a microscopic morphology of the antioxidant fiber additive for vegetable protein meat of example 4;
FIG. 5 is a microscopic distribution diagram of essential oils in the antioxidant fiber additive for vegetable protein meat of example 10;
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
Dissolving: firstly, preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fraction of gelatin reaches 18%, and stirring at 300rpm for 2h to well dissolve the gelatin to obtain gelatin solution;
preparing a fiber forming solution: adding vitamin E and soybean lecithin into the gelatin solution until the mass fraction of the vitamin E reaches 2% and the mass fraction of the soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 2
Dissolving: preparing 50% acetic acid aqueous solution, then adding methylcellulose powder into the acetic acid aqueous solution until the mass fraction of the methylcellulose reaches 5%, and stirring at 300rpm for 2h to well dissolve the methylcellulose to obtain methylcellulose solution;
preparing a fiber forming solution: adding vitamin E and soybean lecithin into the gelatin solution until the mass fraction of the vitamin E reaches 2% and the mass fraction of the soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 3
Dissolving: preparing 100% acetic acid water solution, then adding zein powder into the acetic acid water solution until the mass fraction of the zein reaches 40%, and stirring at 300rpm for 2h to well dissolve the zein to obtain zein solution;
preparing a fiber forming solution: adding vitamin E and soybean lecithin into the gelatin solution until the mass fraction of the vitamin E reaches 2% and the mass fraction of the soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at the speed of 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at the pressure of 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 4
Dissolving: preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fractions of gelatin respectively reach 10%, 15%, 18%, 20% and 40%, stirring at 300rpm for 2h to well dissolve the gelatin, and obtaining gelatin solution;
preparing a fiber forming solution: adding vitamin E and soybean lecithin into the gelatin solution until the mass fraction of the vitamin E reaches 2% and the mass fraction of the soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 5
The vegetable protein meat prepared in the embodiments 1 to 4 is collected by the antioxidant fiber additive, and the appearance of the fiber is observed and analyzed by a scanning electron microscope, and the specific method comprises the following steps: the aluminum foil containing the fibers was mounted on the sample holder using a double-sided tape, and then gold-coated at 15mA for 45 seconds with a gold-spraying machine. The fiber morphology was observed in a high vacuum mode with an acceleration voltage of 5 kv. The images of the obtained antioxidant fibers specially used for the vegetable protein meat in the embodiments 1 to 4 are shown in the figures 1 to 4.
From fig. 1 to 3, the gelatin, the methylcellulose and the zein can be used as fiber forming matrixes to form fibers, wherein the uniformity of the antioxidant fibers prepared from the gelatin is highest.
As can be seen from fig. 4, the concentration of the fiber-forming matrix affects the uniformity of the fibers, and the uniformity of the fibers shows a tendency of uniform to uniform and then non-uniform along with the increase of the concentration of the fiber-forming matrix, and the uniformity of the prepared fibers is the highest at a gelatin concentration of 18%, and the concentration of the gelatin solution is preferably 18%.
Example 6
Dissolving: preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fraction of gelatin respectively reaches 18%, and stirring at 300rpm for 2h to well dissolve the gelatin to obtain gelatin solution;
preparing a fiber forming solution: adding vitamin C and soybean lecithin into the gelatin solution until the mass fraction of vitamin E reaches 2% and the mass fraction of soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 7
Dissolving: preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fraction of gelatin respectively reaches 18%, and stirring at 300rpm for 2h to well dissolve the gelatin to obtain gelatin solution;
preparing a fiber forming solution: adding vitamin E and soybean lecithin into the gelatin solution until the mass fraction of the vitamin E reaches 2% and the mass fraction of the soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 8
Dissolving: preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fraction of gelatin respectively reaches 18%, and stirring at 300rpm for 2h to well dissolve the gelatin to obtain gelatin solution;
preparing a fiber forming solution: adding cinnamon essential oil and soybean lecithin into the gelatin solution until the mass fraction of vitamin E reaches 2% and the mass fraction of soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
Example 9
The vegetable protein meat prepared in examples 6 to 8 was collected with antioxidant fibers and added to 1% antioxidant fiber vegetable protein meat as an antioxidant fiber additive for vegetable protein meat. The method for adding the antioxidant fiber additive for vegetable protein meat into antioxidant fiber vegetable protein meat comprises the following steps:
pulverizing soybean protein, sieving with 80-100 mesh sieve, micronizing testa oryzae, and sieving with 200 mesh sieve; weighing 70 parts of soybean protein powder, 1 part of salt, 2 parts of food coloring agent (coloring agent compounded by beet red, monascus red and sorghum red according to the mass ratio of 1: 1: 1) and 60 parts of water by mass, and fully and uniformly stirring in a stirrer;
weighing 6 parts of konjac glucomannan, 6 parts of carrageenan and 85 parts of water by mass, fully and uniformly mixing, emulsifying and shearing at a high speed of 5000rpm for 7 minutes, then adding 20 parts of soybean oil, and emulsifying and shearing at a high speed of 5000rpm for 8 minutes;
mixing the obtained materials according to the mass ratio of 5:1, adding an antioxidant fiber additive at the same time, fully chopping and mixing the materials which are marked as a blank control group and are not added with the antioxidant fiber, placing the materials in a co-rotating meshed double-screw extruder after chopping and mixing the materials to be bright and elastic, wherein the feeding speed is 20kg/h, the rotating speed of screws is 150r/min, the temperature of an extruder barrel is 130 ℃, and carrying out extrusion forming on the plant tissue protein.
Referring to the analytical method of the hygienic standard of GBT5009.37-2003 edible vegetable oil, the effect of the antioxidant fiber additive for vegetable protein meat obtained in examples 6-8 on the acid value and peroxide value of lipid in the processing process of vegetable protein meat was measured, and as shown in table 1, the apparent white control is a vegetable protein meat sample obtained without the antioxidant fiber additive.
TABLE 1 Oxidation stabilizing Effect of antioxidant fiber additives for vegetable protein meat in examples 6 to 8 on oils and fats in vegetable protein meat
As can be seen from table 1, the antioxidant fiber additives for vegetable protein meat prepared in examples 6, 7 and 8 have the advantage of significantly improving the acid value and antioxidant value performance compared to the blank control without additives, wherein the cinnamon essential oil used in example 8 has the best effect and significantly improves the effect compared to vitamin C and vitamin E.
Example 10
Dissolving: preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fraction of gelatin respectively reaches 18%, and stirring at 300rpm for 2h to well dissolve the gelatin to obtain gelatin solution;
preparing a fiber forming solution: preparing a fiber forming solution: adding cinnamon essential oil and soybean lecithin into the gelatin solution until the mass fraction of the cinnamon essential oil reaches 2% and the mass fraction of the soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at the speed of 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at the pressures of 50 MPa, 75MPa and 100MPa respectively, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
The appearance of the antioxidant fiber obtained under different pressures is observed and analyzed by a scanning electron microscope, the specific method is described in example 5, and the retention of essential oil in the fiber after spinning is quantitatively determined by GC-MS, and the specific determination method is as follows: GC condition is that an Agilent HP-5MS (30m is multiplied by 250 mu m is multiplied by 0.25 mu m) elastic quartz capillary column is adopted, and the sample injection mode is divided sample injection, wherein the volume ratio of the divided sample injection is 20: 1; the temperature of a sample inlet is 250 ℃; the carrier gas is high-purity helium; flow rate 1.0mL/min column temperature program starting at 50 deg.C, ramping up to 150 deg.C at 4 deg.C/min for 2min, then ramping up to 250 deg.C at 10 deg.C/min for 5 min; MS conditions: ionization mode EI, electron energy 70 eV; the mass scanning range is 35-550 amu; the ion source temperature is 230 ℃; the temperature of the quadrupole rods is 150 ℃; the temperature of the mass spectrum transmission line is 250 ℃, and the standard library is a NIST 17.L mass spectrum database. And quantifying the residual cinnamon essential oil in the plant meat, and calculating to obtain the retention rate by adopting a retention rate formula, namely the content of the cinnamon essential oil in the antioxidant fiber/the content of the cinnamon essential oil added in the antioxidant fiber. The retention case data is recorded in table 2.
TABLE 2 essential oil Retention of antioxidant fiber additive for vegetable protein meat under different pressure treatments
As can be seen from fig. 5, the antioxidant fiber for vegetable protein meat obtained by treatment at 50, 75, and 100MPa has good uniform distribution characteristics, and essential oil can be uniformly distributed in the fiber under 50 to 100MPa or even any pressure, but the size of the essential oil particles is first reduced with the increase of the homogenizing pressure, and when the homogenizing pressure is 75MPa, the essential oil is most uniformly distributed, and the essential oil particles are smallest.
According to the table 2, the retention rate of the essential oil is increased and then decreased with the increase of the pressure, and the retention rate of the essential oil is the highest under the condition of 75 MPa.
In combination with the above two points, the homogenizing pressure of 75MPa used in example 8 is the preferred treatment pressure, and the three effects of the most uniform distribution of the essential oil, the smallest particles of the essential oil, and the highest retention of the essential oil are simultaneously achieved, and the higher the uniformity of the essential oil distribution in the fiber structure, the better the retention effect on the essential oil is, the greater the potential for exerting the antioxidant effect is, the best the retention rate of the essential oil is matched, and the maximization of the essential oil effect is achieved.
Example 11
Dissolving: preparing 20% acetic acid aqueous solution, then adding gelatin powder into the acetic acid aqueous solution until the mass fraction of gelatin respectively reaches 18%, and stirring at 300rpm for 2h to well dissolve the gelatin to obtain gelatin solution;
preparing a fiber forming solution: preparing a fiber forming solution: adding cinnamon essential oil and soybean lecithin into the gelatin solution until the mass fraction of vitamin E reaches 2% and the mass fraction of soybean lecithin reaches 2%, stirring for 3min in a high-speed dispersion machine at 12000rpm, homogenizing in a high-pressure homogenizer for 3 cycles at 75MPa, and finally obtaining a fiber forming solution.
Degassing: and (3) placing the fiber forming solution in a centrifuge for centrifugation for 3min, wherein the centrifugal force is 2000g, and removing bubbles in the solution for later use.
Solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, materials are pumped into a spray head at the feeding speed of 1, 2 and 5mL/h, and antioxidant fibers are obtained under the air spraying effect of 0.3MPa air pressure.
Vegetable protein meat added with the antioxidant fiber additive is obtained by the same method as in example 9 by using the antioxidant fiber additive for vegetable protein meat prepared at different feeding speeds, and a sample without the antioxidant fiber is prepared and recorded as a blank control.
The prepared vegetable protein meat obtained at different feeding speeds is measured for texture characteristics, the texture characteristics comprise three indexes of hardness, elasticity and chewiness, and the size of the measured sample is 25 x 10 mm. The operational parameters of the texture analyzer are as follows: TPA mode, probe P/36R, speed before test 2.0mm/s, test speed 1.0mm/s, speed after test 2.0mm/s, degree of pressing 50%. The measured data are recorded in table 3, where the white control is a vegetable protein meat sample obtained without the addition of the antioxidant fiber additive.
TABLE 3 texture data and fiber diameter of vegetable protein meat finally produced at different feed rates
As can be seen from table 3, different feeding rates have an influence on the hardness, elasticity, chewiness, and fiber diameter of the finally produced protein meat, and when the feeding rate is 2mL/h, the hardness, elasticity, chewiness of the produced vegetable protein meat is best, and the fiber diameter increases with the increase of the feeding rate.
As shown in fig. 1 to 3, the solute types dissolved in the aqueous acetic acid solution in examples 1 to 3 include three types of gelatin, methylcellulose and zein, and the mass concentrations of the solutes in the aqueous acetic acid solutions of different solutes used in examples 1 to 3 are different from each other because the types of the solutes used in the different examples are different, and when the type of the solute is gelatin, the fiber of the antioxidant fiber obtained as the final product is most uniform, and the type of the solute dissolved in the aqueous acetic acid solution is preferably gelatin.
As can be seen from fig. 4, the gelatin of different concentrations used in example 4 was dissolved in the acetic acid aqueous solution, wherein as the concentration of gelatin increased, the antioxidant fibers appeared more uniform and completely uniform from the initial spray formation of more particulate matter to the formation of partially uniform and completely uniform fibers, and then the transition was made to the formation of non-uniform fibers, wherein the fibers formed were most uniform at 18% gelatin addition.
As can be seen from fig. 5, the degree of uniformity of the fiber distribution appeared uniform first and then non-uniform when the processing pressure was increased, and the fiber distribution was most uniform at a processing pressure of 75MPa, with a preferred pressure setting parameter of 75 MPa.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (6)
1. A preparation method of an antioxidant fiber additive for vegetable protein meat is characterized by comprising the following steps: the method comprises the following steps:
dissolving the fiber matrix material: dissolving a fibrous matrix material in an aqueous acetic acid solution;
preparing a fiber forming solution: adding soybean lecithin and additives into the prepared acetic acid aqueous solution added with the fiber matrix substances, uniformly stirring, and homogenizing by using a high-pressure homogenizer to obtain a fiber forming solution;
degassing: centrifuging the fiber forming solution in a centrifuge to remove bubbles in the solution for later use;
solution spray spinning: placing the fiber forming solution in a feeding pump, and carrying out air spray treatment to obtain antioxidant fibers;
when the fiber matrix substance is gelatin, the mass fraction of a gelatin solution prepared by dissolving gelatin in an acetic acid aqueous solution is 10-40%;
the fiber matrix material comprises one or more of gelatin, methylcellulose and zein;
in the preparation of the fiber forming solution, the additive comprises one or more of vitamin C, vitamin E and cinnamon essential oil.
2. The method for preparing the vegetable protein meat antioxidant fiber additive as set forth in claim 1, wherein: when the fiber matrix material is gelatin, the mass fraction of a gelatin solution prepared by dissolving gelatin in an acetic acid aqueous solution is 18%.
3. The method for preparing the vegetable protein meat antioxidant fiber additive as set forth in claim 1, wherein: in the preparation of the fiber forming solution, homogenizing is carried out for 3 cycles, and the homogenizing pressure is 50-100 MPa.
4. The method for preparing the vegetable protein meat antioxidant fiber additive as set forth in claim 1, wherein: in the solution spray spinning, the speed of a feeding pump is 1-5 mL/h.
5. The method for preparing the antioxidant fiber additive for vegetable protein meat as set forth in any one of claims 1 to 4, wherein: the method comprises the following steps:
dissolving the fiber matrix material: preparing 20-100% acetic acid aqueous solution, and dissolving the fiber matrix substance in the acetic acid aqueous solution;
preparing a fiber forming solution: adding biomass and additives into an acetic acid aqueous solution after the preparation of the fiber matrix substance is completed, stirring for 3min in a high-speed dispersion machine at 12000rpm, then homogenizing for 3 cycles in a high-pressure homogenizer at 75MPa to finally obtain a fiber forming solution;
degassing: centrifuging the fiber-forming solution in a centrifuge for 3min at a centrifugal force of 2000g to remove bubbles in the solution for later use;
solution spray spinning: under the conditions that the relative humidity is 50% and the temperature is 20 ℃, the fiber forming solution is placed in a feeding pump, the material is pumped into a spray head at the feeding speed of 2mL/h, and the antioxidant fiber is obtained under the air spraying effect of the air pressure of 0.3 MPa.
6. The method for preparing the vegetable protein meat antioxidant fiber additive as set forth in claim 5, wherein: in the preparation of the fiber forming solution, the additive is cinnamon essential oil.
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