CN114223775A - High-moisture plant-based substitute meat and preparation method thereof - Google Patents
High-moisture plant-based substitute meat and preparation method thereof Download PDFInfo
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
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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
-
- 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
-
- 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
- A23J3/18—Vegetable proteins from wheat
-
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention provides high-moisture plant-based substitute meat and a preparation method thereof, wherein the preparation method comprises the following steps: preparing water, liquid vegetable oil and an emulsifier into an oil-in-water emulsion with the emulsifier mass fraction of 2-6%, wherein the mass ratio of the liquid vegetable oil is not more than 15%; mixing plant protein in proportion; adding the oil-in-water emulsion and the protein mixed powder into an extruder for extrusion molding, wherein the water content of the product obtained by adjustment in the extrusion process is 50-65% by mass, and the oil content is 0-15% by mass. By adopting the technical scheme of the invention, the oil content is moderate, the sensory characteristics such as juiciness and the like are endowed, the addition amount can be ensured within the healthy edible range, the high-moisture plant base obtained after extrusion replaces meat, and the protein fiber structure is rich.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-moisture plant-based substitute meat and a preparation method thereof.
Background
At present, the plant-based substitute meat is generally extruded with low moisture (the moisture content is less than or equal to 40 percent), but the taste is not ideal enough. The application of high-moisture (moisture content is more than or equal to 50 percent) extrusion processing technology can endow the vegetable protein with clear fiber structure for simulating the texture of the whole meat product. Vegetable protein ingredients such as soy protein, vital wheat gluten, peanut protein, etc., are key ingredients in forming fibrous and anisotropic structures, allowing the high moisture vegetable based substitute meat to resemble the meat product characteristics in appearance and texture. Most vegetable-based substitute meats produced by high moisture extrusion, which are common today, have a low fat content.
The consumer's sensory attributes desire for vegetable-based replacement meat is similar to the typical sensory attributes desire for meat. In addition to texture, flavor, particularly tenderness and juiciness, are important organoleptic properties of meat products. These organoleptic properties of meat result from the composition of muscle fiber and intramuscular fat. The fibrous texture in plant-based substitute meat is simulated by the anisotropic structure of the protein. However, these products, which consist solely of protein components, do not sufficiently reflect the texture of the meat, especially in terms of juiciness and tenderness. Therefore, the addition of vegetable fat and oil can impart juiciness and palatability to the vegetable-based substitute meat.
The addition of oil and fat affects not only the juiciness of the product but also the formation of anisotropic structures of the high-moisture extruded vegetable meat. Because the lubricating effect of the grease can reduce the mechanical energy in the high-moisture extrusion processing process, the prior art adopts a mode of directly adding the grease to inhibit the formation of fibers of the vegetable-based meat product, so that the taste is poor. Therefore, the mode of adding the oil and fat is improved in the production of the plant-based substitute meat, and the oil and fat is added on the premise of ensuring the fiber structure of the final product, so that the sensory acceptance degree of the consumers for extruding the plant-based substitute meat with high moisture can be improved, and the method has important economic value and practical significance.
Disclosure of Invention
Aiming at the technical problems, the invention discloses high-moisture plant-based substitute meat and a preparation method thereof, wherein the obtained product has moderate oil content and good fiber structure. Wherein high moisture means a moisture content of greater than 50%.
In contrast, the technical scheme adopted by the invention is as follows:
a preparation method of high-moisture plant-based substitute meat comprises the following steps:
step S1, preparing water, liquid vegetable oil and an emulsifier into oil-in-water emulsion, wherein the mass percentage of the liquid vegetable oil is 2-6%;
step S2, mixing the vegetable protein evenly to obtain protein mixed powder;
and step S3, adding the oil-in-water emulsion obtained in the step S1 and the protein mixed powder obtained in the step S2 into an extruder for extrusion molding, wherein the water content and the oil content of the product obtained in the extrusion molding process are respectively 50-65% and 0-15%.
Further, the plant protein includes plant isolate protein, plant concentrate protein, and the like.
By adopting the technical scheme, the liquid vegetable oil, the emulsifier and the water are prepared into the oil-in-water emulsion, and then the oil-in-water emulsion is extruded with the protein mixed powder to obtain a product with high moisture content, and the fiber structure of the product is kept well.
As a further improvement of the invention, the liquid vegetable oil comprises one or a combination of more than two of sunflower oil, corn oil, canola oil, linseed oil, peanut oil and soybean oil.
In a further improvement of the invention, the emulsifier is one or a combination of more than two of soybean protein, soybean phospholipid, glycerol acetic acid fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester.
As a further improvement of the present invention, the vegetable protein includes but is not limited to soy, pea, wheat gluten or chickpea protein, etc.
As a further improvement of the invention, in step S1, the mass percent of the liquid vegetable oil is 0-20%, wherein the mass percent of the liquid vegetable oil is not 0
As a further improvement of the invention, in step S1, the weight ratio of the liquid vegetable oil to the emulsifier is (0.1-6): 1.
as a further improvement of the present invention, in step S1, the oil-in-water emulsion is prepared by the steps of:
putting an emulsifier into an aqueous solution at 45-70 ℃, and stirring and dissolving to obtain an emulsifier solution;
adding liquid vegetable oil into an emulsifier solution to form a mixed solution;
shearing pre-emulsification is carried out on the mixed solution by utilizing a shearing emulsifying machine to form an emulsion;
and (3) homogenizing the emulsion at high pressure by using a high-pressure homogenizer to obtain the oil-in-water emulsion.
Further, the temperature of the emulsion in the shearing and emulsifying step is set to be 20-50 ℃.
Further, the shearing speed of the shearing emulsifying machine is 10000-30000 rpm, and the shearing time is 1-5 minutes.
Further, the temperature of the high-pressure homogenizer is set to be 4-25 ℃.
Further, the pressure of the high-pressure homogenizer is set to be 80-200 MPa.
Further, the circulation frequency of the high-pressure homogenization is 1-4 times.
In a further improvement of the present invention, in step S3, the extrusion temperature of the extruder is set to 20 to 40 ℃, 30 to 70 ℃, 70 to 100 ℃, 105 to 125 ℃, 120 to 165 ℃ and the cooling temperature is set to 20 to 65 ℃ in order from the second Zone2 to the eighth Zone 8.
As a further improvement of the invention, in step S3, the rotation speed of the extruder is 200-800 rpm; the feeding speed of the dry material of the extruder is 0.20-0.70 kg/h.
As a further development of the invention, the extruder is a twin-screw extruder comprising 3 shearing stages, the conveying elements and the engaging elements being mounted on a screw having a length to diameter ratio of 11: 1.
As a further improvement of the invention, in step S2, vegetable proteins (such as protein isolate and protein concentrate) are mixed in proportion, then are put into a closed container, and are stored in a dry environment.
The invention also discloses high-moisture plant-based substitute meat which is prepared by adopting the preparation method of the high-moisture plant-based substitute meat.
As a further improvement of the invention, in the high-moisture plant-based substitute meat, the mass percent of moisture is 50-65%, and the mass percent of grease is 0-15%; the hardness is 800-4000 g, the chewiness is 850-3500, and the elasticity is 0.89-0.98. Further, the mass percentage content of the grease is 3-6%.
Compared with the prior art, the invention has the beneficial effects that:
by adopting the technical scheme of the invention, more oil can be added compared with the prior art, so that the oil content is moderate, sensory characteristics such as juiciness and the like can be endowed, and the addition amount can be ensured to be within a healthy edible range; and even more grease is added than the prior art, the mechanical energy in the high-moisture extrusion processing process can not be reduced, the fiber formation of the plant-based substitute meat product can not be inhibited, and the high-moisture plant-based substitute meat obtained after extrusion has rich protein fiber structure.
Drawings
FIG. 1 is a flow chart of a method of making a high moisture plant-based substitute meat according to an embodiment of the present invention.
FIG. 2 is a comparison of the appearance of the vegetable-based meat substitute obtained in the examples of the present invention compared to the comparative examples.
Detailed Description
Preferred embodiments of the present invention are described in further detail below.
Example 1
A method for improving oil and fat in high-moisture plant-based meat by using oil-in-water emulsion is disclosed, which is as shown in figure 1, and is prepared by the following steps:
1. preparation of oil-in-water emulsion of 5% corn oil:
preparing water, corn oil and an emulsifier into an oil-in-water emulsion, wherein the mass percent of the corn oil is 5%, and the emulsifier is soybean protein isolate. The preparation steps are as follows:
(1) putting an emulsifier into an aqueous solution at 45-70 ℃, and stirring and dissolving to obtain an emulsifier solution;
(2) adding liquid vegetable oil into an emulsifier solution to form a mixed solution;
(3) shearing pre-emulsification is carried out on the mixed solution by utilizing a shearing emulsifying machine to form an emulsion;
(4) and (3) homogenizing the emulsion at high pressure by using a high-pressure homogenizer to obtain the oil-in-water emulsion.
In the embodiment, the water temperature is 55 ℃, the weighed isolated soy protein is put into hot water, and stirred and dissolved for 1 hour at 300 rpm; when all the raw materials are subjected to shearing pre-emulsification, the temperature is room temperature, and the shearing speed is 20000 rpm; the shearing time was 2 min. Homogenizing under high pressure at 100MPa for 3 times at 4 deg.C.
2. Preparation of a protein mixture: uniformly mixing the soybean protein and the wheat gluten in a mass ratio of 7:3, and storing in a ventilated and dried place for later use.
3. Assembling screw elements: and (3) high-shear combination configuration, namely configuring an engagement block with a shear angle of 60 degrees in the first shear section, putting the assembled screw into a cavity barrel of an extruder, and fixedly mounting.
4. Preheating an extruder: preheating is carried out after the twin-screw extruder is started, and the extrusion temperature is set from the second Zone2 to the eighth Zone 8 in sequence as follows: 40 ℃, 60 ℃, 90 ℃, 115 ℃, 140 ℃; the screw speed was set at 400rpm and the protein mix feed rate was 0.3 g/h.
5. Adjusting the water content and the oil content of the materials: feeding the oil-in-water emulsion obtained in the step (1) into an extruder through a peristaltic pump, and feeding the protein mixture obtained in the step (2) into the extruder through a feeder; controlling the feeding speed of the oil-in-water emulsion prepared in the step 1 by a peristaltic pump, and controlling the final water content of the material to be 60% and the oil content to be 3%.
6. Extrusion molding: after the material is subjected to high-moisture extrusion treatment in an extruder, the material is cooled through a cooling die with the length of 20cm, the width of 2cm and the height of 0.5cm, and the temperature of the cooling die is 40 ℃. Finally obtaining the high-moisture extruded vegetable meat.
7. Cutting: at the extruder outlet, the extruded product was cut into long strands of about 10cm in length with scissors.
8. Packaging: placing the final product in plastic bag, and storing in refrigerator at-80 deg.C.
The product characteristics of the high moisture vegetable-based substitute meat produced in this example are shown in table 1:
TABLE 13% fat content vegetable-based replacement meat product Properties
Example 2
The specific operation steps of the method for applying the oil-in-water emulsion modified oil to high-moisture vegetable-based meat replacement are the same as those of the example 1, and only differ from the following steps: in step 1, the oil content of the oil-in-water emulsion is replaced by 10%.
The product characteristics of the high moisture vegetable-based substitute meat produced in this example are shown in table 2:
table 26% oil content vegetable based substitute meat product Properties
Comparative example 1
The specific operation steps of the method for applying the oil-in-water emulsion modified oil to high-moisture vegetable-based meat replacement are the same as those of the example 1, and only differ from the following steps: in step 1, the oil-in-water emulsion is replaced with 0% oil.
The product characteristics of the high moisture vegetable-based substitute meat produced in this example are shown in table 3:
vegetable-based meat substitute product characteristics with Table 30% oil content
Comparative example 2
The specific operation steps of the method for applying the oil-in-water emulsion modified oil to high-moisture vegetable-based meat replacement are the same as those of the example 1, and only differ from the following steps: without step 1, corn oil was added directly to the extruder to ensure that the final high moisture vegetable-based substitute meat had an oil content of 3%.
The product characteristics of the high moisture vegetable-based substitute meat produced in this example are shown in table 4:
TABLE 4 Properties of vegetable-based substitute meat products with direct addition of 3% oil content
The fiber structure diagrams of the high-moisture plant-based meat substitute products obtained in comparative example 2 and example 2 are shown in fig. 2(a) and fig. 2(b), respectively. The performance comparison shows that the preparation method of the embodiment can improve the application of the grease in high-moisture vegetable-based meat substitute, no grease is separated out from the surface of the product, the final grease content is moderate, the fiber structure is obvious, in the comparative example, the fiber is not obvious, and the influence of the added grease on the fiber is large.
As can be seen from the comparison in table 5, when the product of the present embodiment is added with the same oil content, as in the comparison between example 1 and the comparative example, the hardness and chewiness of the product obtained in example 1 are much larger than those of comparative example 2, and the elasticity difference is not large. Example 2 the addition of 6% fat resulted in a product with reduced hardness and chewiness and slightly increased elasticity. But example 1 and example 2 maintained a good fiber structure inside.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. A preparation method of high-moisture plant-based substitute meat is characterized by comprising the following steps: which comprises the following steps:
step S1, preparing water, liquid vegetable oil and an emulsifier into an oil-in-water type emulsion, wherein the mass percent of the emulsifier is 2-6%;
step S2, uniformly mixing the vegetable proteins in proportion to obtain protein mixed powder; (ii) a
And step S3, adding the oil-in-water emulsion obtained in the step S1 and the protein mixed powder obtained in the step S2 into an extruder for extrusion forming, wherein the water content and the oil content of the product obtained in the extrusion process are adjusted to be 50-65% by mass and not more than 15% by mass.
2. The method for preparing high-moisture plant-based meat substitute according to claim 1, wherein: the liquid vegetable oil comprises one or more of sunflower seed oil, corn oil, canola oil, linseed oil, peanut oil and soybean oil; the emulsifier is one or a composition of more than two of soybean protein, soybean phospholipid, glycerol acetate fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester; the vegetable protein comprises soybean, pea, wheat gluten or chickpea protein.
3. The method for preparing high-moisture plant-based meat substitute according to claim 2, wherein: in step S1, the liquid vegetable oil accounts for 0-20% by mass; the content of the liquid vegetable oil in percentage by mass is not 0.
4. The method for preparing high-moisture plant-based meat substitute according to claim 3, wherein: in step S1, the weight ratio of the liquid vegetable oil to the emulsifier is (0.1-6): 1.
5. the method for preparing high-moisture plant-based meat substitute according to claim 1, wherein: in step S3, the extrusion temperature of the extruder is set to 20 to 40 ℃, 30 to 70 ℃, 70 to 100 ℃, 105 to 125 ℃, 120 to 165 ℃ and the cooling temperature is set to 20 to 65 ℃ from the second region to the eighth region in sequence.
6. The method for preparing high-moisture plant-based meat substitute according to claim 5, wherein: in the step S3, the rotating speed of the extruder is 200-800 rpm; the feeding speed of the dry material of the extruder is 0.20-0.70 kg/h.
7. The method for preparing high-moisture plant-based meat substitute according to claim 5, wherein: the extruder is a twin screw extruder comprising 3 shear sections, and the conveying elements and the meshing elements are mounted on screws having a length to diameter ratio of 11: 1.
8. The method for preparing high-moisture plant-based meat substitute according to claim 1, wherein: in step S2, the required protein raw materials are mixed uniformly according to the proportion and then are put into a closed container and are stored in a dry environment.
9. A high moisture plant-based substitute meat, comprising: the high-moisture plant-based meat substitute is prepared by the preparation method of the high-moisture plant-based meat substitute according to any one of claims 1 to 8.
10. The high moisture plant-based substitute meat of claim 9, wherein: in the high-moisture plant-based substitute meat, the mass percent of moisture is 50-65%, and the mass percent of grease is 0-15%; the hardness is 800-4000 g, the chewiness is 850-3500, and the elasticity is 0.89-0.98; wherein the mass percentage content of the grease is not 0.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114847396A (en) * | 2022-04-24 | 2022-08-05 | 华南农业大学 | Double-gel capable of printing protein network and preparation method and application thereof |
| CN115226784A (en) * | 2022-07-28 | 2022-10-25 | 江南大学 | Method for preparing special vegetable meat fat based on microalgae protein and application |
| CN116439312A (en) * | 2023-05-08 | 2023-07-18 | 江南大学 | Preparation and application of plant-based sodium caseinate substitute |
| WO2024009945A1 (en) * | 2022-07-06 | 2024-01-11 | 不二製油グループ本社株式会社 | Method for producing textured protein material |
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2021
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114847396A (en) * | 2022-04-24 | 2022-08-05 | 华南农业大学 | Double-gel capable of printing protein network and preparation method and application thereof |
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