CN113632874A

CN113632874A - High-moisture instant microalgae plant meat and preparation method thereof

Info

Publication number: CN113632874A
Application number: CN202110908289.7A
Authority: CN
Inventors: 薛长湖; 夏松港; 李敬; 姜晓明; 冯婷玉; 刘晔
Original assignee: Qingdao Marine Food Nutrition And Health Innovation Research Institute; Ocean University of China
Current assignee: Qingdao Marine Food Nutrition And Health Innovation Research Institute; Ocean University of China
Priority date: 2021-08-09
Filing date: 2021-08-09
Publication date: 2021-11-12

Abstract

The invention belongs to the technical field of marine foods, and particularly relates to high-moisture instant microalgae plant meat and a preparation method thereof. The material comprises the following raw materials in percentage by mass: 10-50 parts of microalgae, 20-40 parts of pea protein and/or 20-40 parts of soybean protein and 5-10 parts of starch, and the raw materials are mixed and then chopped, mixed and extruded to be organized to obtain the finished product of plant meat. The microalgae is used as a high-quality protein source, the quality structure and the fiber degree of the product are improved, the high-moisture filaggrin which has better chewiness, elasticity and water retention property and can be processed and utilized next step without rehydration is obtained, and the high-moisture filaggrin has wide market prospect.

Description

High-moisture instant microalgae plant meat and preparation method thereof

Technical Field

The invention belongs to the technical field of marine foods, and particularly relates to high-moisture instant microalgae plant meat and a preparation method thereof.

Background

According to the estimation of foreign research institutions, the future market scale of the 'meat analogue' is expected to reach $ 64 hundred million. Analysts even predict that the industry will grow to $ 100 billion in the next 5 years. According to the data of the international trade center, the import value of meat in 2016 exceeds $ 100 billion in China, which also means that meat substitutes have huge market space in China.

"meat analogue" can be basically divided into vegetable meat and cell meat. The vegetable meat takes vegetable protein extracted from crops such as soybean, pea, wheat and the like as raw materials, the protein content is improved through processes such as extrusion and the like, and vegetable flavor substances are added to make the vegetable meat more approximate to real meat in taste and flavor; cell meat is a product that has been cultured in bioreactors, known as "clean meat," by extraction of stem cells from animals. Due to the high cost of cell meat, slow propagation speed and the like, the artificial meat in the market is vegetable meat. Foreign vegetable meat products mainly comprise vegetarian meat cakes, vegetarian chicken nuggets, vegetarian sausages and the like, and are generally further processed into fried chicken and hamburgers, which is more in line with the dietary preference of foreign consumers. The traditional vegetarian meat is mainly used domestically, the vegetarian meat adopts a low-moisture extrusion technology, although the cost is low, domestic vegetarian meat has great difference from real livestock and poultry meat, has no luster in color, poor water retention and heavy beany flavor, needs rehydration before processing to cause certain nutrient loss, and more importantly, the vegetarian meat has poor texture, lacks a fiber structure and has low fiber degree and cannot meet the requirements of consumers on the mouthfeel of the vegetarian meat. The high-moisture extrusion technology can make up the defects of the low-moisture extrusion technology, and currently, a lot of researchers have used raw materials such as soybean protein and pea protein to prepare vegetable meat, but the prepared vegetable meat still has the defects of finer fiber, insufficient elasticity, lower fiber degree, heavy bean smell and the like.

Disclosure of the invention

The invention aims to solve the technical problems that the prior vegetable meat still has the defects of lack of fiber degree, poor mouthfeel, heavy beany flavor, incomplete nutrition and the like.

In order to solve the problems, the invention provides high-moisture instant microalgae plant meat and a preparation method thereof, microalgae and pea protein isolate are compounded to produce a plant meat product capable of being directly eaten by a high-moisture extrusion technology, the microalgae is used as a source of high-quality protein and dietary fiber, and the quality structure and the fiber degree of the product are improved, so that the high-moisture filamin which has better chewiness, elasticity and water retention property and can be processed and utilized in the next step without rehydration is obtained, the nutrition is more comprehensive, the texture, the fiber degree, the chewiness, the elasticity and the like are obviously improved, and the preparation method has a wide market prospect.

In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method of high-moisture instant microalgae plant meat comprises the following raw materials in percentage by mass: 10-50 parts of microalgae, 20-40 parts of pea protein and/or 20-40 parts of soybean protein and 5-10 parts of starch, and the raw materials are mixed and then chopped, mixed and extruded to be organized to obtain the finished product of plant meat. The microalgae has the function of providing rich protein, the protein content of the microalgae can reach more than 70 percent, the biological yield is higher than that of any crops, particularly high-protein algae such as spirulina and chlorella, and the microalgae is an important source of single-cell protein; and the cell walls of the microalgae contain abundant dietary fibers and vitamins and trace elements beneficial to a human body, so that the plant meat can be more nutritious, and nutrient elements required by the human body can be supplemented. Most importantly, the addition of the microalgae can obviously improve the fiber degree of the plant meat and obviously improve the taste of the plant meat. Microalgae has thicker cell walls and cannot be completely crushed in the extrusion process, so that the microalgae can influence the rearrangement, aggregation and crosslinking of protein molecules in the cooling process of an extrudate, so that the fiber structure formed by the protein molecules is loosened and thickened, the defect that vegetable meat fiber threads are too thin is overcome, and the vegetable meat is more like real meat. In addition, the spherical microalgae can better retain water, improve the elasticity of the vegetable meat and keep the vegetable meat juicy. The pea protein and the soybean protein are used as a high-quality protein source, the two proteins reach a molten state when reaching a cooking area, protein molecules of the pea protein and the soybean protein are unfolded and are fully mixed with microalgae, water and the like, water molecules are not splashed due to direct gasification at high temperature, the two protein molecules are rearranged when being cooled, a fiber structure is formed, the microalgae, the water and the like are enclosed in a net structure formed by the two protein molecules, and the smooth extrusion of materials in the production process is ensured. The starch has the function of enhancing the cross-linking strength between the pea protein and the soybean protein, so that the vegetable meat is more elastic.

Further, the selected microalgae sources include Haematococcus pluvialis, Chlorella, Nannochloropsis, Phaeodactylum tricornutum, Porphyridium, Spirulina, Chrysophyta, and Crypthecodinium, the protein content in the microalgae is not less than 20%, the protein content of pea protein and soybean protein is not less than 70%, and the starch includes wheat starch.

Further, the moisture content of the raw material is not more than 8%. Too high material moisture can influence the water addition amount in the material ratio, and if the material moisture content is higher, the material is easy to splash in the extrusion process.

Further, the chopping is to add water into the mixed materials, control the moisture content of the materials to be 40-65%, and then uniformly chop and mix the materials by using a chopper mixer. Puffing may occur when the moisture content is too low, the obtained extruded material has poor texture, mouthfeel and the like, and splashing may occur directly when the moisture content is too high, so that an extrudate cannot be obtained. The water and the materials are uniformly hydrated in the chopping process, so that the splashing phenomenon caused by the nonuniform distribution of the water in the feeding process is prevented.

Further, the extrusion temperature of the materials in the extrusion texturization treatment is 50-170 ℃.

Furthermore, the extrusion temperature is divided into a mixing zone of 50 +/-10 ℃, a heating zone of 100 +/-10 ℃, a cooking zone of 130 +/-10 ℃ and a cooling forming zone of less than 80 ℃. The materials sequentially pass through a mixing zone, a heating zone, a cooking zone and a cooling zone; because each zone has a certain length, the materials are conveyed ceaselessly in each zone and do not stay; if the temperature in the mixing zone is too high, the material loses too much water directly, blocking the die, and the extrudate can become pasty by excessive heating. The boiling zone organizes the material melting because the material reaches thermal denaturation temperature at this temperature, and the protein molecular chain is opened, if the temperature is low excessively, the protein molecular chain can't be opened, can't reach the molten state, can't form fibrous structure, can't organize, if the temperature is too high, can make the material be heated excessively, send out the paste. In the cooling and forming area, the protein material in molten state and with molecular chain expanded is cooled gradually, and during the process, the protein molecules are cross-linked and re-arranged to form filiform fiber structure and formed under the constraint of the mold. If the temperature in the cooling and forming zone is too high, the cooling of the molten material is slow, splashing can occur, and the extrudate cannot be formed.

Further, the extrusion texturing treatment condition is that the extrusion texturing treatment is carried out under the conditions that the feeding speed is 70-120g/min, the screw rotating speed is 110-200r/min and the die head cooling temperature is 50-70 ℃. The feeding speed needs to be matched with the rotating speed of the screw, if the feeding speed is too high, the material is not heated sufficiently and reaches a molten state, and if the feeding speed is too low, the material stays in the extruder for too long time, loses water seriously, becomes pasty and has the possibility of splashing.

Further, the die head cooling step is that the extruded and textured extrudate is cooled to about 80 ℃ through a cooling die orifice with the length of 50cm, the width of 4cm and the height of 2cm, and the cutting and packaging steps of the cooled extrudate are also included.

The high-moisture instant microalgae plant meat prepared by the method has the advantages of 1.1-1.5 tissue degree, 1.5-2.5mm elasticity, 400-600N hardness and 40-65% moisture content.

An application of the high-moisture instant microalgae plant meat in food processing.

The invention has the following beneficial effects:

(1) the high-moisture instant vegetable meat provided by the invention has higher fiber degree, is more like livestock and poultry meat, is easy to accept by people and has wide market prospect.

(2) The high-moisture instant vegetable meat is high-moisture silky protein, and has higher organization degree, better chewiness, elasticity and water retention compared with the low-moisture silky protein.

(3) The invention provides a preparation method of high-moisture instant vegetable meat, which has simple process, can be produced in a large scale and has wide market prospect.

Drawings

FIG. 1 is a process flow diagram of the present invention.

FIG. 2 is a structural diagram of the vegetable meat of example 2.

FIG. 3 is a view showing the internal structure of the vegetable meat of example 2 after tearing.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The following extrusion texturizing procedure used a CTE35 PLUS twin screw extruder (kyron (nanjing) machines ltd) with a length to diameter ratio of 44: 1.

example 1:

the haematococcus pluvialis is obtained from Shandong Bai-on biotechnology, Inc., the pea protein isolate is obtained from Tai oriental protein technology, Inc., and the soybean protein isolate is obtained from Linyi Shansong biological products, Inc.

A preparation method of high-moisture instant microalgae plant meat comprises the following steps:

1) material mixing and tempering: firstly, pretreating raw materials, crushing and sieving the materials to ensure that the materials can be fully and uniformly mixed in the subsequent mixing process, and then uniformly mixing the required raw materials according to the proportion;

the raw materials in parts by weight are as follows: 20kg of haematococcus pluvialis, 30kg of pea protein, 30kg of soybean protein and 10kg of starch;

2) adding water into the mixture obtained in the step 1), controlling the moisture content of the material to be 55%, chopping and mixing the material uniformly by using a chopper mixer, standing and hydrating the material, namely placing the material in a refrigerator at 4 ℃ for more than 4 hours to ensure that the moisture is uniformly distributed in the material;

3) extruding and texturizing: and (3) carrying out extrusion texturing treatment on the materials obtained in the step 2), wherein the extrusion temperature is 60 ℃ in a mixing zone, 110 ℃ in a heating zone, 140 ℃ in a cooking zone, 70 ℃ in a cooling forming zone, the feeding speed is 100g/min, the screw rotating speed is 150r/min, and the die head cooling temperature is 70 ℃.

Cutting the wiredrawing protein obtained by extrusion and texturization into 4 x 4cm squares, filling the squares into a sealing bag, and cooling to obtain the high-moisture instant microalgae plant meat. The detection results are as follows:

example 2:

the Haematococcus pluvialis is obtained from Shandong Bai' ang Biotechnology, Inc., the isolated protein of pea is obtained from Tai eastern protein technology, Inc., and the isolated protein of soybean is obtained from Linyi Shansong biological products, Inc.

The preparation method of the high-moisture instant microalgae plant meat is the same as that in example 1, and is characterized in that: in the step (1), the raw materials are proportioned as follows: 40kg of haematococcus pluvialis, 20kg of pea protein, 20kg of soybean protein and 10kg of starch; in the step (2), the water content is 50%; the temperature of the cooking zone in the step (3) is 140 ℃, and the rotating speed of the screw is 150 r/min. The detection results of the obtained high-moisture instant microalgae plant meat are as follows:

the appearance and internal structure of the high-moisture instant microalgae plant meat obtained in example 2 are shown in fig. 1 and fig. 2, respectively. As can be seen from figure 1, the high-moisture instant microalgae plant meat has a good shape, a stable structure, no looseness, and red and glossy color, so that consumers have more appetite. As can be seen from FIG. 2, after the high-moisture instant microalgae plant meat is torn, an obvious fiber structure can be seen, which is similar to livestock and poultry meat.

Comparative example 1:

the pea protein isolate used was purchased from cigarette Tai Oriental protein science and technology Co.

A preparation method of high-moisture instant pea plant meat comprises the following steps:

1) material mixing and tempering: uniformly mixing the required raw materials according to the proportion;

the raw materials in parts by weight are as follows: 90kg of pea protein isolate and 10kg of starch;

2) adding water into the mixture obtained in the step 1), controlling the moisture content of the material to be 55%, and then chopping and mixing the material uniformly by using a chopper mixer;

Cutting the wiredrawing protein obtained by the extrusion texturization into 4cm squares, filling the squares into a sealing bag, and cooling to obtain the high-moisture instant pea plant meat. The detection results are as follows:

compared with the comparative example 1, the high-moisture instant vegetable meat obtained by the invention has higher fiber degree, is more like livestock and poultry meat, and is easily accepted by people. The reason is that the microalgae is spherical and has thicker cell walls, so that the microalgae can better retain water after absorbing water, and the spherical structure can disperse a filament structure to form thicker fibers so as to achieve higher fiber degree.

Finally, it should be noted that the above embodiments describe specific embodiments of the present invention, but do not limit the present invention; it will be understood by those skilled in the art that these are by way of example only and that the scope of the invention is defined by the appended claims. All changes, modifications and equivalents that come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims

1. A preparation method of high-moisture instant microalgae plant meat is characterized by comprising the following raw materials in percentage by mass: 10-50 parts of microalgae, 20-40 parts of pea protein and/or 20-40 parts of soybean protein and 5-10 parts of starch, and the raw materials are mixed and then chopped, mixed and extruded to be organized to obtain the finished product of plant meat.

2. The method of claim 1, wherein: the selected microalgae source comprises Haematococcus pluvialis, Chlorella, Nannochloropsis, Phaeodactylum tricornutum, Porphyridium, Spirulina, Chrysophyta, and Crypthecodinium, protein content in microalgae is not less than 20%, protein content of pea protein and soybean protein is not less than 70%, and starch comprises wheat starch.

3. The method of claim 1, wherein: the moisture content of the raw material is not more than 8%.

4. The method of claim 1, wherein: the chopping is to add water into the mixed materials, control the moisture content of the materials to be 40-65%, and then uniformly chop and mix the materials by a chopper mixer.

5. The method of claim 1, wherein: the extrusion temperature of the materials in the extrusion texturization treatment is 50-170 ℃.

6. The method of claim 5, wherein: the extrusion temperature is divided into a mixing zone of 50 +/-10 ℃, a heating zone of 100 +/-10 ℃, a cooking zone of 130 +/-10 ℃ and a cooling forming zone of less than 80 ℃.

7. The method of claim 1, wherein: the extrusion texturing treatment conditions are that the feeding speed is 70-120g/min, the screw rotating speed is 110-200r/min, and the die head cooling temperature is 50-70 ℃.

8. The method of claim 7, wherein: the die head cooling step is that the extruded and organized extrudate is cooled to about 80 ℃ through a cooling die orifice with the length of 50cm, the width of 4cm and the height of 2cm, and the cutting and packaging steps of the cooled extrudate are also included.

9. A high-moisture ready-to-eat microalgal plant meat prepared by the method of claim 1, characterized in that: the texture degree is 1.1-1.5, the elasticity is 1.5-2.5mm, the hardness is 400-600N, and the water content is 40-65%.

10. Use of the high-moisture ready-to-eat microalgal plant meat of claim 9 in food processing.