CN113575923A - 一种植物肉用热凝胶乳化剂组合物及其用途 - Google Patents
一种植物肉用热凝胶乳化剂组合物及其用途 Download PDFInfo
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Abstract
本发明属于食品技术领域,涉及一种热凝胶乳化剂组合物及其用途,特别涉及一种植物肉用乳化剂组合物及其用途。本发明所述组合物含有组成成分及重量比例为:甲基纤维素0.3‑1,瓜尔豆胶0.1‑0.5,阿拉伯胶0.1‑0.5。本发明的组合物可以有效粘合植物高湿组织蛋白(水分含量高于55%),有效提升植物肉在冷热环境下的咀嚼度和质构;口感非常接近真肉同品口感。
Description
技术领域
本发明属于食品技术领域,涉及一种乳化剂组合物及其用途,特别涉及一种植物肉用乳化剂组合物及其用途。
背景技术
动物肉是人类摄取蛋白质营养重要来源之一。但是动物肉生产给地球环境、人类健康带来较大挑战。2050年世界人口会增加到100亿,届时我们需要两倍的粮食与肉才能满足地球人类生存需要。根据现有农牧生产模式,很难可持续地生产出到2050年100亿人口所需要的粮食、饲料、纤维和生物能源。另外过量摄入红肉引起心血管疾病,糖尿病和肥胖等(Corpet,Denis E.Meat science 89.3(2011):310-316.),以及异源唾液酸带来的免疫应激(Samraj,Annie N.,et al.Proceedings of the National Academy of Sciences112.2(2015):542-547.),2015年红肉被列入世界卫生组织2A类致癌物清单,建议每人每天摄入不要超过80克。所以替代肉是一种能够解决人类健康与环境可持续发展的新的消费品。植物肉的消费可提供类似肉的蛋白质营养,并且无胆固醇、抗生素的残留,并且具有更高的生产效率,极大的节约了淡水、土地、能源的消耗,是一种新型可持续提供高蛋白饮食模式。
高湿组织蛋白是传统干法组织蛋白的升级,具有更优质的口感,使用前不需要复水,具备可持续环保高效生产等特性。目前国内未有任何适用于高湿组织蛋白复配胶体的解决方案。CN202011609104.4提供了一种植物蛋白替代肉的加工方法,其主要应用在所得的植物组织蛋白内部填充液体乳液,但是主要材料是干法组织蛋白(水分含量低于10%),技术应用是干法组织蛋白。CN202011116393.4提供了一种植物肉香肠及其制备方法,核心原料是植物蛋白,主要负责植物蛋白粉末粘合。
目前大部分胶体主要适应用于植物蛋白和干法组织蛋白。植物蛋白很难提供类肉的咀嚼度,而干法组织蛋白使用前需要消耗大量水分对组织蛋白进行复水泡发,浪费大量水分与操作时间,并易造成产品批次间的不稳定,且产品口感与真肉有一定差异。该发明是中国首例提供高湿组织蛋白的植物肉复配胶体的解决方案,这是一种可持续植物肉生产解决方案。
发明内容
本发明的目的是提供一种植物肉用乳化剂组合物,本发明的组合物可以有效粘合植物高湿组织蛋白(水分含量高于55%),可以利用本发明的乳化特性提供质构与真肉在冷热条件下相似的口感与咀嚼度。
本发明的技术方案如下:
本发明提供了一种植物肉用乳化剂组合物,其中,含有组成成分及重量比例为:甲基纤维素0.3-1,瓜尔豆胶0.1-0.5,阿拉伯胶0.1-0.5。
相对于其他材料或者其他比例的组合物,本方案能够提供在冷和热两种状态下提供更稳定质构咀嚼度,口感更佳多汁。
上述的植物肉用乳化剂组合物中还可以加入:魔芋胶,刺槐豆胶,黄原胶,葡甘露聚糖,结冷胶,褐藻酸钠或明胶中的一种或者多种,添加的重量比例均为0.1-0.5;
上述的植物肉用乳化剂组合物中还可以加入变性淀粉,变性淀粉添加的重量比例为0.3-1.0。
上述的植物肉用乳化剂组合物中还可以加入其他植物纤维素或者其他食品级的纤维素醚,添加等重量比为0.1-0.5,包括:谷物膳食纤维:小麦纤维、燕麦纤维、大麦纤维、玉米纤维、米糠纤维等;豆类膳食纤维:大豆纤维、豌豆纤维、鹰嘴豆纤维、蚕豆纤维等;果蔬膳食纤维:苹果纤维、胡萝卜纤维、番茄纤维、杏仁纤维、葡萄纤维、柑橘纤维;以及其他天然纤维:甘蔗纤维、蘑菇纤维、马铃薯纤维、竹笋纤维、魔芋纤维等中的一种或者多种。
上述的植物肉用乳化剂组合物中还可以加入植物蛋白,添加的重量比例为0.1-0.5,包括植物分离蛋白和浓缩蛋白,如大豆分离蛋白、豌豆分离蛋白、大豆浓缩蛋白、豌豆浓缩蛋白、蚕豆分离蛋白、绿豆分离蛋白、鹰嘴豆分离蛋白等中的一种或者多种。
上述的植物肉为:植物基汉堡饼,植物基鸡肉块,丸子,肉馅类产品,植物肉肠,植物肉原料中的一种及其组合。
本发明产品在生产由散的复水植物组织蛋白至成型等植物肉制品中的用途。
上述的乳化剂组合物优选应用于中性偏碱性环境。
上述的乳化剂组合物应用于中性偏碱性环境的pH值优选为6.5-8.0,更优选为7.2。
所述具体用法包括:将所述的乳化剂组合物与冰水在斩拌机中混合,搅拌而成。
具体地,本发明的用途和用法如下:
1)将本发明乳化剂组合物与冰水在斩拌机中混合,按照1:10-1:30等比例混合,并搅拌混合;
2)开启斩拌机,维持转速1500rmp-4000rmp,维持一段时间,优选5分钟并高速搅拌使其完全水合;中间停1-2次,首动翻转混合一下原料,做好的乳化物至于4-10摄氏度冷藏。
3)将该混合物与复水后搅碎的组织蛋白进行混合,混合5分钟左右,直至乳化物分散均匀。
4)加入植物蛋白增加其蛋白含量。
5)加入调味料、色素等其他原料搅拌均匀。
6)将浆体用磨具压制成饼、或者其他块状、球型。
7)迅速冷却至20℃以下。
本发明产品的乳化剂,相对于现有技术有许多优点,包括:
本发明组合物可以有效粘合植物组织蛋白,有效防止植物蛋白制品散裂;在高温下和冷却环境下都具备较好的咀嚼度,口感逼近真肉;同时也具有丰富的膳食纤维,就有较高的营养价值。产品并可以冷藏或者冷冻贩售。本发明组合物制备为常温状态下的植物肉丸的示意图如图1所示。
附图说明
图1,为常温状态下的植物肉丸。
图2,为实施例6方案里实施例3配方的植物肉汉堡饼。
具体实施方式
下面结合具体实施例解释说明本发明:但这些具体的实施方式只是用于说明本发明,而不是对本发明的限制。
以下为乳化剂组合物的重量单位比例。
实施例1
一种植物肉用乳化剂组合物:
甲基纤维素0.8,瓜尔豆胶0.1,阿拉伯胶0.3,胡萝卜纤维0.1。
实施例2
一种植物肉用乳化剂组合物:
甲基纤维素0.8,瓜尔豆胶0.1,阿拉伯胶0.1,燕麦纤维0.15。
实施例3
一种植物肉用乳化剂组合物:
甲基纤维素0.8,瓜尔豆胶0.1,阿拉伯胶0.1,柑橘纤维0.15,大豆分离蛋白0.2。
实施例4
将上述比例的实施例产品作为乳化剂,其第一种应用实例:
植物肉馅制作:取乳化剂组合物50g与500克水在斩拌机内预先混匀;开启斩拌机,维持转速1500rmp一分钟,然后3000rmp,维持5分钟并高速搅拌使其完全水合;中间停1-2次,首动翻转混合一下原料,做好的乳化物至于4-10摄氏度冷藏。
取将该混合物300克与1:2复水后搅碎的组织蛋白600克进行混合,混合5分钟左右,直至乳化物分散均匀。加入15克调味料、色素等其他原料搅拌均匀。
将浆体用磨具压制成饼。
速冻至-20℃以下。
实施例5
将上述比例的实施例产品作为乳化剂,其第二种应用实例:
植物肉馅制作:取乳化剂组合物50克与750克水在斩拌机内预先混匀;开启斩拌机,维持转速1500rmp一分钟,然后3000rmp,维持5分钟并高速搅拌使其完全水合;中间1-2次,首动翻转混合一下原料,做好的乳化物至于4-10摄氏度冷藏。
取将该混合物300克与1:2复水后搅碎的组织蛋白600克进行混合,混合5分钟左右,直至乳化物分散均匀。加入15克非动物源调味料、天然色素等其他原料搅拌均匀。将浆体装袋后迅速冷却至-20℃以下。
实施例6
将上述比例的实施例产品作为乳化剂,其第三种应用实例:
植物肉馅制作:取乳化剂组合物50克与500克水在斩拌机内预先混匀;开启斩拌机,维持转速1500rmp一分钟,然后3000rmp,维持5分钟并高速搅拌使其完全水合;中间停1-2次,首动翻转混合一下原料,做好的乳化物至于4-10摄氏度冷藏。
取将该混合物300克与1:2复水后搅碎的组织蛋白600克进行混合,后添加10克大豆分离蛋白,混合5分钟左右,直至乳化物分散均匀。加入15克非动物源调味料、天然色素等其他原料搅拌均匀。将浆体用磨具压制成块,迅速冷却至-20℃以下。
实施例7
采用前述实施例的方案进行感官评价,结果如下:
实施实施例2和3,在高温(60℃左右)具有更优的肉类咀嚼度,适合烹饪后即食;实施例1在室温下肉感评分更高,适合外卖等常温场景;所有实施例在室温都能保持较佳肉感。
实施例/评分 | 烹饪后(60℃)肉感 | 室温(25℃)肉感 |
实施例1 | 86 | 80 |
实施例2 | 87 | 70 |
实施例3 | 88 | 72 |
注:以上评分取自8名经过专业培训的感官评价评分的平均分。
上述实施例是本发明的优选实施例,但本发明不局限于此。本领域的技术人员完全可以在本发明的启示下,对本发明的具体实施方式或技术特征进行改进,但这些经过改进或替换的技术方案仍属于本发明的保护范围。
Claims (10)
1.一种植物肉用乳化剂组合物,其特征在于:其含有组成成分及重量比例为:甲基纤维素0.3-1,瓜尔豆胶0.1-0.5,阿拉伯胶0.1-0.5。
2.如权利要求1所述的乳化剂组合物,其特征在于:还可以加入:魔芋胶,刺槐豆胶,黄原胶,葡甘露聚糖,结冷胶,褐藻酸钠,明胶中的一种或者多种,添加的重量比例分别或合计为0.1-0.5。
3.如权利要求1或2所述的乳化剂组合物,其特征在于:还可以加入变性淀粉,变性淀粉添加的重量比例为0.3-1.0。
4.如权利要求1或2所述的乳化剂组合物,其特征在于:还可以加入:其他植物纤维素或者其他的纤维素醚,添加的重量比例为0.1-0.5。
5.如权利要求1或2所述的乳化剂组合物,其特征在于:还可以加入:高凝胶型的植物蛋白,添加的重量比例为0.1-0.5。
6.如权利要求1-5中任意一项所述的乳化剂组合物,其特征在于,所述的植物肉包括:植物基汉堡饼,植物基鸡肉块,丸子,肉馅类产品,植物肉肠中的一种及或其组合。
7.如权利要求1-5中任意一项所述的植物肉乳化剂组合物的用途,其特征在于:所述的植物肉乳化剂组合物在生产由散的复水植物组织蛋白至成型等植物肉制品中的用途。
8.如权利要求7所述乳化剂组合物的用途,其特征在于:所述的乳化剂组合物应用于中性或者偏碱性环境。
9.如权利要求8所述乳化剂组合物的用途,其特征在于:所述pH值为6.5-8.0,优选pH值为7.2。
10.如权利要求8所述乳化剂组合物的用途,其特征在于:所述具体用法包括:将权利要求1-5任一项所述的乳化剂组合物与冰水在斩拌机中混合,搅拌而成。
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CN114586886A (zh) * | 2022-03-18 | 2022-06-07 | 深圳市文麻生物科技有限公司 | 植物肉碎及其制备方法和植物肉制品 |
CN114868830A (zh) * | 2022-04-29 | 2022-08-09 | 四川植得期待生物科技有限公司 | 一种复配增稠剂及其在植物基食品中的应用 |
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CN114586886A (zh) * | 2022-03-18 | 2022-06-07 | 深圳市文麻生物科技有限公司 | 植物肉碎及其制备方法和植物肉制品 |
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