CN113519690A - Vegetable meat crosslinking composition - Google Patents

Abstract

The invention provides a plant meat crosslinking composition, which comprises an enzyme preparation, wherein the enzyme preparation is selected from one or more of TG enzyme, laccase, PG enzyme and bromelain. Also provided are vegetable meats comprising the vegetable meat cross-linking compositions and methods of making vegetable meats. The enzyme preparation with a specific combination used in the vegetable meat crosslinking composition provided by the invention is combined with the adhesive used in the vegetable meat crosslinking composition provided by the invention, so that the vegetable meat finally prepared by the preparation method of the vegetable meat has better shaping, tighter texture, better mouthfeel and stronger meat feeling.

Description

Vegetable meat crosslinking composition

Technical Field

The invention relates to the technical field of food, in particular to a vegetable meat crosslinking composition, vegetable meat and a preparation method thereof.

Background

The meat contains too much cholesterol and fat, so that many people take too much meat and too much protein, wherein the excessive protein is also converted into fat, the probability of various diseases such as diabetes, hypertension, heart disease and the like is increased virtually, the chronic diseases can be effectively prevented and controlled by the diet mainly comprising plant food, and the diet is also greatly helpful for reducing weight; the vegetable meat is a product of the rapid development of biotechnology in the 21 st century, aims to provide safe, nutritional and high-yield meat for human beings and solves the food tension brought by population pressure.

The plant meat is produced by mainly using plant protein, plant grease, plant source emulsifier and adhesive, plant spice and the like as raw materials and adopting a specific process to simulate the tissue shape, taste, flavor and color of the animal meat, has the tissue flavor and color similar to those of real animal meat, can save resources and reduce pollution and damage to the environment, and can be reasonably matched with nutrition and tissue components according to requirements.

However, the existing vegetable meat has a difference in taste and flavor from real meat, particularly, the texture of the existing vegetable meat is greatly different from that of real meat in texture, so that the forming plays a crucial role in texture, and the existing forming mainly comprises vacuum forming, extrusion forming, mold forming and the like, but does not achieve ideal effects.

Disclosure of Invention

In order to solve the defects of the prior art, the invention provides a vegetable meat crosslinking composition, vegetable meat and a preparation method thereof.

The purpose of the invention is realized by the following technical scheme:

in a first aspect, the present invention provides a plant meat cross-linking composition comprising an enzyme preparation selected from one or more of TG enzyme, laccase enzyme, PG enzyme and bromelain.

In a preferred embodiment, the enzyme preparation is selected from the group consisting of TG enzymes, laccases, PG enzymes and bromelain.

In a preferred embodiment, the enzyme preparation is present in an amount of 0.45 to 2 parts by weight.

In a preferred embodiment, the vegetable meat crosslinking composition further comprises a binder selected from one or more of salt, white granulated sugar, konjac flour, carrageenan, locust bean gum, mung bean starch, pea starch and modified starch.

In a preferred embodiment, the binder is selected from the group consisting of konjac flour, carrageenan, locust bean gum and modified starch.

In a preferred embodiment, the binder is present in an amount of 2 to 8 parts by weight.

In the invention, the adhesive takes konjac flour, carrageenan, locust bean gum and modified starch as raw materials and can hold water and oil.

In a second aspect, there is provided a vegetable meat comprising the vegetable meat cross-linking composition of the present invention.

In a preferred embodiment, the vegetable meat further comprises vegetable proteins, vegetable oils, tissue proteins, string proteins, spices, and pigments.

In a preferred embodiment, the vegetable protein is selected from one or more of soy protein isolate, pea protein isolate, rice protein, mung bean protein and wheat protein.

In a preferred embodiment, the vegetable protein is selected from the group consisting of soy protein isolate, pea protein isolate and rice protein.

In a preferred embodiment, the vegetable protein is present in an amount of 3 to 15 parts by weight.

According to the invention, the vegetable protein takes the isolated soy protein, the isolated pea protein and the rice protein as raw materials, and is reasonably proportioned, so that higher bioavailability and absorption conversion rate can be achieved, and meanwhile, the requirements of the quality and the taste of the vegetable meat product can be met.

In a preferred embodiment, the vegetable oil is selected from one or more of coconut oil, sunflower oil, linseed oil, olive oil and medium chain triglycerides.

In the invention, the vegetable oil takes sunflower seed oil, linseed oil and olive oil as raw materials, is all natural vegetable oil and is rich in polyunsaturated fatty acid, and the health of a vegetable meat product can be ensured.

In a preferred embodiment, the vegetable oil is present in an amount of 3 to 20 parts by weight.

In a preferred embodiment, the spice is selected from one or more of cinnamon, anise, fennel, pepper, zanthoxylum and nutmeg.

In a preferred embodiment, the weight parts of the spices are 2-10.

In a preferred embodiment, the pigment is selected from one or more of beet red, capsanthin, astaxanthin and beta-carotene.

In a preferred embodiment, the pigment is present in an amount of 0.1 to 1 parts by weight.

In the invention, cinnamon, star anise, fennel, pepper, rattan pepper and nutmeg are used as spices; natural plant pigments such as beet red, capsanthin, beta-carotene and astaxanthin are used as raw materials for pigment compounding, new resource food raw materials and health food raw materials are used for replacing food additives, the product quality is guaranteed, meanwhile, the health is benefited, and all the raw materials are derived from plant base.

In a third aspect, there is provided the use of a binder and/or an enzyme preparation in the preparation of a vegetable meat cross-linking composition.

In a fourth aspect, there is provided the use of a composition comprising a binding agent and an enzyme preparation in the preparation of vegetable meat.

In a preferred embodiment, the binder is present in an amount of 2 to 8 parts by weight.

In a preferred embodiment, the enzyme preparation is present in an amount of 0.45 to 2 parts by weight.

In a fifth aspect, there is provided a method for preparing vegetable meat, the method comprising the steps of:

s1, protein glue preparation: putting ice water and plant protein into a mixer, firstly mixing at 200-; adding the vegetable oil into the mixer for 3 times for mixing for 3-10min, cleaning the mixed material in the mixer cover to the mixer, starting the mixer again at 3000-;

s2, rehydration, dehydration and silk removal: soaking tissue protein and wiredrawing protein in normal temperature water for 30min, dehydrating to 1:1.5-2.5 after no hard core, and removing the silk to the shape of silk;

s3, vacuum mixing: adding an adhesive, an enzyme preparation, spices and a pigment into the protein adhesive prepared in the step S1, firstly mixing at 200-5000 rpm, then mixing at 3000-5000rpm for 30-120S in vacuum, then putting the tissue protein and the wire-drawing protein which are dehydrated and disassembled in rehydration into a uniform mixed material for mixing for 30-120S, wherein the vacuum degree is-0.06 MPa-0.09 MPa, and stopping discharging after uniform mixing;

s4, die filling: filling the mixed material into a mold and compacting;

s5, vacuum forming: putting the mixed material and the mould into a bag, putting the bag into a vacuum packaging machine, and vacuumizing for 1-5 times, wherein the vacuum degree is-0.06 MPa-0.1 MPa.

In the present invention, TG enzyme means glutamine transaminase; PG enzyme refers to polygalacturonase.

Compared with the prior art, the invention has the beneficial effects that:

the enzyme preparation containing the specific combination of TG enzyme, laccase, PG enzyme and bromelain and used in the vegetable meat crosslinking composition provided by the invention is combined with the adhesive containing the specific combination of table salt, white granulated sugar, konjac flour, carrageenan, locust bean gum, mung bean starch, pea starch and modified starch and used in the vegetable meat crosslinking composition provided by the invention, so that the aspects of tissue morphology, flavor and taste, color, nutrition proportion, cost and the like of vegetable meat can be improved. Particularly, the adhesive which is used in the vegetable meat crosslinking composition and contains the specific combination of konjak powder, carrageenan, locust bean gum and modified starch can better improve the tissue shape, flavor, taste and color of the vegetable meat.

Furthermore, the enzyme preparation with a specific combination used in the vegetable meat crosslinking composition provided by the invention is combined with the adhesive used in the vegetable meat crosslinking composition provided by the invention, so that the vegetable meat finally prepared by the preparation method of the vegetable meat has better shaping, tighter texture, better mouthfeel and stronger meat feeling.

Detailed Description

The present invention will be described in detail below with reference to specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly apparent therefrom. It will be understood by those skilled in the art that these specific embodiments and examples are for the purpose of illustrating the invention and are not to be construed as limiting the invention.

Example 1

This example provides a plant meat, which includes, in parts by weight, 0.15 part of TG enzyme, 0.15 part of laccase, 0.05 part of PG enzyme, 0.1 part of bromelain, 0.5 part of salt, 0.8 part of white granulated sugar, 0.2 part of konjac flour, 0.1 part of carrageenan, 0.1 part of locust bean gum and 0.2 part of modified starch, 1 part of soybean protein isolate, 1 part of pea protein isolate, 1 part of rice protein, 1 part of sunflower seed oil, 1 part of linseed oil, 1 part of olive oil, 6 parts of soybean tissue protein, 16 parts of soybean fiber-drawing protein, 0.5 part of cinnamon, 0.5 part of anise, 0.5 part of fennel, 0.5 part of cardamom, 0.04 part of beet red, 0.03 part of capsanthin, and 0.03 part of β -carotene.

Example 2

This example provides a plant meat, which comprises, in parts by weight, 0.75 part of TG enzyme, 0.75 part of laccase, 0.25 part of PG enzyme, 0.25 part of bromelain, 1 part of salt, 4 parts of white granulated sugar, 0.2 part of konjac flour, 0.3 part of carrageenan, 0.2 part of modified starch, 5 parts of isolated soy protein, 5 parts of isolated pea protein, 5 parts of rice protein, 7 parts of sunflower seed oil, 7 parts of linseed oil, 6 parts of olive oil, 10 parts of textured soybean protein, 20 parts of drawn soybean protein, 2.5 parts of cinnamon, 2.5 parts of anise, 2.5 parts of fennel, 2.5 parts of nutmeg, 0.5 part of beet red, 0.25 part of capsanthin, 0.25 part of β -carotene, and 0.05 part of astaxanthin.

Example 3

The embodiment provides a preparation method of plant meat, which comprises the following steps:

s1, cleaning a mixer: cleaning the mixer, wherein impurities and foreign matters are not contained in the mixer, cooling for 6-10min by using crushed ice, removing the crushed ice, wiping the mixer by using a clean towel until no water exists, and ensuring that the mixer is in a good working state;

s2, preparing protein glue: putting ice water and plant protein into a mixer, firstly mixing at 200-; adding the vegetable oil into the mixer for 3 times for mixing for 3-10min, cleaning the mixed material in the mixer cover to the mixer, starting the mixer again at 3000-;

s3, rehydrating, dehydrating and removing filaments: soaking tissue protein and wiredrawing protein in normal temperature water for 30min, dehydrating to 1:1.5-2.5 after no hard core, and removing the silk to the shape of silk;

s4, vacuum mixing: adding an adhesive, an enzyme preparation, spices and a pigment into the protein adhesive prepared in the step S2, mixing at the speed of 200 plus 1000rpm, then mixing at the speed of 3000 plus 5000rpm in vacuum for 30-120S, then putting the tissue protein and the wire-drawing protein which are dehydrated and disassembled into water into the uniform mixed material to be mixed for 30-120S, uniformly mixing at the vacuum degree of-0.06 MPa-0.09 MPa, and stopping discharging;

s5, die filling: filling the mixed material into a mold and compacting;

s6, vacuum forming: putting the mixed material filled into the mold and the mold into a bag, putting the bag into a vacuum packaging machine, and vacuumizing for 1-5 times, wherein the vacuum degree is-0.06 MPa-0.1 MPa;

s7, quick-freezing: and (3) using a quick freezer at the temperature of less than or equal to-35 ℃, and enabling the vacuumized semi-finished product to pass through the quick freezer without deformation, wherein the product temperature is less than or equal to-22 ℃.

S8, demolding: demoulding the quick-frozen semi-finished product;

s9, vacuum packaging: vacuumizing and packaging the demolded semi-finished product;

s10, crosslinking reaction: carrying out crosslinking reaction on the semi-finished product subjected to vacuum packaging at 45 ℃ for 0.6 h;

s11, freezing and warehousing: freezing and storing the crosslinked semi-finished product in a warehouse.

Comparative example 1

To further illustrate the beneficial effects of the present invention, comparative example 1 is provided, which comparative example 1 differs from example 1 in that: no laccase was added.

Comparative example 2

To further illustrate the beneficial effects of the present invention, comparative example 1 is provided, which comparative example 1 differs from example 1 in that: no konjac flour is added.

Comparative example 3

To further illustrate the beneficial effects of the present invention, comparative example 1 is provided, which comparative example 1 differs from example 1 in that: no rice protein was added.

Comparative example 4

To further illustrate the beneficial effects of the present invention, comparative example 1 is provided, which comparative example 1 differs from example 1 in that: linseed oil was not added.

Experiment 1: sensory evaluation

And (3) testing a sample: examples 1-2, comparative examples 1-4 samples prepared according to the method of example 3

The experimental method comprises the following steps:

the samples prepared in examples 1 to 2 and comparative examples 1 to 4 were subjected to organoleptic evaluation after frying.

The results of the experiments are shown in table 1 below.

TABLE 1 sensory evaluation results

From the above results, it can be seen that:

the vegetable meat prepared by the invention is better improved in the aspects of tissue, flavor and juice sense, and through evaluation, the similarity of the vegetable meat in the embodiment 1 and the embodiment 2 is the highest, so that the vegetable meat is superior to similar products in the market, and the requirements of consumers on the flavor, the taste and the like of the vegetable meat can be met. The prepared vegetable meat without the formulation system of the present invention either fails to meet the consumer's requirements for vegetable meat in terms of flavor, or fails to meet the consumer's requirements in terms of texture, or is less evaluated in terms of juiciness.

Experiment 2: texture detection

And (3) testing a sample: examples 1-3, comparative examples 1-4

The experimental method comprises the following steps:

the samples prepared in examples 1-2 and comparative examples 1-4 were tested for shear force, hardness, elasticity, and cohesiveness using a texture analyzer.

The results of the experiments are shown in table 2 below.

TABLE 2 texture test results

	Shear force/kg	Hardness per kg	Elasticity/mm	Cohesiveness/(g/mm)
					Example 1	5.04±0.16	3.27±0.05	2.45±0.06	3.12±0.16
Example 2	5.22±0.11	3.31±0.21	2.52±0.10	3.25±0.23
					Comparative example 1	3.48±0.11	1.32±0.04	0.59±0.03	0.87±0.12
Comparative example 2	4.37±0.08	2.19±0.06	0.95±0.06	1.54±0.09
					Comparative example 3	4.83±0.21	2.98±0.06	2.02±0.05	2.58±0.06
Comparative example 4	4.76±0.14	2.68±0.07	1.59±0.02	2.17±0.14

From the above results, it can be seen that:

the vegetable meat prepared by the invention in the embodiment 1 and the embodiment 2 has better shearing force, hardness and elasticity than the vegetable meat prepared in the comparative example 1, the comparative example 2, the comparative example 3 and the comparative example 4, and has better cohesiveness. Namely, the texture structure of the vegetable meat prepared by the invention is closest to that of the real meat.

It is to be understood that the invention disclosed is not limited to the particular methodology, protocols, and materials described, as these may vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention which will be limited only by the appended claims.

Those skilled in the art will also recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Such equivalents are intended to be encompassed by the following claims.

Claims (10)

1. A vegetable meat crosslinking composition, characterized in that the vegetable meat crosslinking composition comprises an enzyme preparation, wherein the enzyme preparation is selected from one or more of TG enzyme, laccase enzyme, PG enzyme and bromelain.

2. The vegetable meat crosslinking composition of claim 1, wherein the enzyme preparation is present in an amount of 0.45 to 2 parts by weight.

3. The cross-linked composition of vegetable meat according to claim 1, further comprising a binder selected from one or more of salt, white granulated sugar, konjac flour, carrageenan, locust bean gum, mung bean starch, pea starch and modified starch.

4. The vegetable meat crosslinking composition of claim 3, wherein the binder is present in an amount of 2 to 8 parts by weight.

5. A vegetable meat comprising the vegetable meat crosslinking composition of any one of claims 1 to 4.

6. The vegetable meat of claim 5 further comprising vegetable proteins, vegetable oils, histones, stringy proteins, spices, and pigments.

7. Use of a binder and/or an enzyme preparation for the preparation of a vegetable meat cross-linking composition.

8. Use of a composition comprising a binding agent and an enzyme preparation for the preparation of vegetable meat.

9. Use according to claim 7 or 8, wherein the binder is present in an amount of 2 to 8 parts by weight and the enzyme preparation is present in an amount of 0.45 to 2 parts by weight.

10. A method for preparing vegetable meat, comprising the steps of:

s1, protein glue preparation: putting ice water and plant protein into a mixer, firstly mixing at 200-; adding the vegetable oil into the mixer for 3 times for mixing for 3-10min, cleaning the mixed material in the mixer cover to the mixer, starting the mixer again at 3000-;

s2, rehydration, dehydration and silk removal: soaking tissue protein and wiredrawing protein in normal temperature water for 30min, dehydrating to 1:1.5-2.5 after no hard core, and removing the silk to the shape of silk;

s3, vacuum mixing: adding an adhesive, an enzyme preparation, spices and a pigment into the protein adhesive prepared in the step S1, firstly mixing at 200-5000 rpm, then mixing at 3000-5000rpm for 30-120S in vacuum, then putting the tissue protein and the wire-drawing protein which are dehydrated and disassembled in rehydration into a uniform mixed material for mixing for 30-120S, wherein the vacuum degree is-0.06 MPa-0.09 MPa, and stopping discharging after uniform mixing;

s4, die filling: filling the mixed material into a mold and compacting;

s5, vacuum forming: putting the mixed material and the mould into a bag, putting the bag into a vacuum packaging machine, and vacuumizing for 1-5 times, wherein the vacuum degree is-0.06 MPa-0.1 MPa.