CN114600968A

CN114600968A - W/o/w multiple emulsion gel fat substitute and preparation and application thereof

Info

Publication number: CN114600968A
Application number: CN202210291139.0A
Authority: CN
Inventors: 钱和; 刘圣楠; 成玉梁; 郭亚辉; 于航; 谢云飞; 姚卫蓉
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2022-03-23
Filing date: 2022-03-23
Publication date: 2022-06-10
Anticipated expiration: 2042-03-23
Also published as: CN114600968B

Abstract

The invention discloses a w/o/w multiple emulsion gel fat substitute and preparation and application thereof, belonging to the technical field of food processing. The method for preparing the w/o/w multiple emulsion gel fat substitute comprises the following steps: (1) adding polyglycerol polyricinoleate PGPR, Span 80 and water into vegetable oil, and homogenizing and stirring to obtain w/o vegetable oil emulsion; (2) uniformly mixing carrageenan, konjac glucomannan, sodium caseinate, baking soda and water until the carrageenan and the konjac glucomannan swell to obtain hydrogel; (3) and (3) mixing the w/o vegetable oil emulsion obtained in the step (1) and the hydrogel obtained in the step (2), homogenizing and emulsifying, and standing to form gel, thus obtaining the w/o/w multiple emulsion gel fat substitute. The compound emulsion gel is applied to the vegetable protein meat pie, the sensory characteristics of animal fat are simulated, and the vegetable protein meat pie is endowed with the taste and flavor of the fat.

Description

W/o/w multiple emulsion gel fat substitute and preparation and application thereof

Technical Field

The invention relates to a w/o/w multiple emulsion gel fat substitute and preparation and application thereof, belonging to the technical field of food processing.

Background

In the process of preparing meat products and protein meat products, vegetable oil is used for replacing animal fat, so that the flavor and the mouthfeel of the products can be improved, and the composition of fatty acid can be enriched. However, the vegetable oil is simply used to replace animal fat, so that lipid oxidation is very easy to occur, the frying loss is large, and the expectations of consumers on the taste and the texture of the product cannot be met.

Consequently, researchers have begun to try to use vegetable oil emulsions as fat substitutes. According to researches, compared with the method of directly adding vegetable oil, the vegetable oil emulsion is used for replacing fat in a product to enhance the oil-fat binding capacity of the product and improve the texture, rheological property, water distribution and the like of the product, but the texture of animal fat cannot be well simulated, and the heat stability is also deficient.

Disclosure of Invention

[ problem ] to

The vegetable oil is adopted to replace animal fat, so that lipid oxidation is easy to occur, and the frying loss is large; the vegetable oil emulsion used for replacing vegetable fat cannot well simulate the texture of animal fat, and the thermal stability is also deficient.

[ solution ]

In order to solve the problems, the invention prepares the multiple emulsion gel by embedding the emulsion into a continuous hydrogel matrix to obtain the w/o/w multiple emulsion gel fat substitute, which is more stable than a simple emulsion system; and the fat content of the product is reduced, the defects of flavor, nutrition, texture and sensory experience caused by the reduction of animal fat are overcome, the appearance simulation of the recombined meat product and the protein meat product is improved, the excellent fat texture and the mouthfeel similar to fat are endowed, a foundation is provided for preparing high-protein low-calorie meat products, and the low-fat healthy diet concept is popularized.

It is a first object of the present invention to provide a process for preparing a w/o/w multiple emulsion gel fat substitute comprising the steps of:

(1) preparing a w/o vegetable oil emulsion;

adding PGPR, Span 80 and water into vegetable oil, homogenizing and stirring to obtain w/o vegetable oil emulsion; wherein the weight percentage of PGPR in the w/o vegetable oil emulsion is 0.25-1.25%, and the weight percentage of Span 80 is 2-6%;

(2) preparing a hydrogel:

uniformly mixing carrageenan, konjac glucomannan, sodium caseinate, baking soda and water until the carrageenan and the konjac glucomannan swell to obtain hydrogel; wherein the hydrogel comprises 2.25-3.25 wt% of carrageenan, 0.5-2 wt% of konjac glucomannan, 0.1-0.5 wt% of sodium caseinate and 0.4-0.6 wt% of baking soda;

(3) preparation of w/o/w multiple emulsion gel fat substitute:

and (3) mixing the w/o vegetable oil emulsion obtained in the step (1) with the hydrogel obtained in the step (2), homogenizing and emulsifying, and standing to form gel, thus obtaining the w/o/w multiple emulsion gel fat substitute.

In one embodiment of the present invention, the vegetable oil in step (1) comprises one or more selected from the group consisting of hemp seed oil, corn oil, soybean oil and peanut oil.

In one embodiment of the invention, the vegetable oil in the w/o vegetable oil emulsion in the step (1) is 50-90% by mass.

In one embodiment of the present invention, the homogeneous stirring in step (1) is performed at 50 ℃ and 11000-23000 rpm for 3-15 min.

In one embodiment of the present invention, the mixing in step (2) is performed by isocollowing and konjac gum swelling at 70 ℃.

In one embodiment of the invention, the mass ratio of the w/o vegetable oil emulsion in the step (1) to the hydrogel in the step (2) in the step (3) is 5-25: 75-95.

In one embodiment of the present invention, the step (3) of homogenizing and emulsifying is carried out at 8000-12000 rpm for 1 min.

In one embodiment of the invention, the standing in step (3) is 20-30 ℃ (room temperature) for 6-14 h.

In one embodiment of the invention, the w/o/w multiple emulsion gel fat substitute obtained in step (3) needs to be stored at 4 ℃.

The second object of the invention is the w/o/w multiple emulsion gel fat substitute prepared by the method of the invention.

The third purpose of the invention is to provide a method for preparing vegetable protein meat, which comprises the following steps:

(1) soaking the plant tissue protein, and shredding to obtain plant protein shredded meat;

(2) weighing vegetable protein shredded pork, soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose, corn starch, salt, yeast extract and TG enzyme, and stirring to obtain homogenate;

(3) adding the w/o/w multiple emulsion gel fat substitute into the homogenate, and uniformly mixing to obtain the homogenate of the vegetable protein meat; wherein the addition amount of the w/o/w multiple emulsion gel fat substitute is 2.5-5% of the mass of the homogenate;

(4) forming and storing to obtain the plant protein meat.

In one embodiment of the present invention, the plant tissue protein in step (1) comprises soy tissue protein and pea tissue protein.

In one embodiment of the invention, the step (1) is to soak the soybean or pea tissue protein in water at normal temperature (20-30 ℃) for 20-40 min until the whole is soft and has no hard core, control the moisture, and obtain the vegetable protein shredded meat through shredding and shredding.

In one embodiment of the invention, the mass ratio of the vegetable protein shredded meat, the soybean protein, the soybean oil and the ice water in the step (2) is 5: 1: 1: 1-5: 1: 1: 3.

in one embodiment of the invention, the addition amount of the sodium carboxymethyl cellulose in the step (2) accounts for 2-5% of the mass of the soybean protein.

In one embodiment of the invention, the addition amount of the corn starch in the step (2) accounts for 10-20% of the mass of the soybean protein.

In one embodiment of the present invention, the salt is added in an amount of 5 to 12% by mass based on the mass of the soybean protein in the step (2).

In one embodiment of the invention, the addition amount of the yeast extract in the step (2) accounts for 1-3% of the mass of the soybean protein; yeast extract is obtained from Angel Yeast, Inc., model number KA66

In one embodiment of the present invention, the addition amount of the TG enzyme in the step (2) is 0.3-0.6% of the mass of the soybean protein, and the enzyme activity is 2X 10⁵U/g。

In an embodiment of the present invention, the container in step (2) is a chopper, and the uniformly stirring is performed by chopping and stirring until a fine and elastic homogenate is formed under the conditions that the chopper rotation speed is 2000-3000 rpm and the chopper rotation speed is 10-15 rpm.

In one embodiment of the invention, the step (3) of uniformly mixing is to stir at 10-18 rpm and 10-15 ℃ for 5-10 min.

In one embodiment of the invention, the step (4) is specifically to inject the homogenate of the vegetable protein meat prepared in the step (3) into a round cake or square strip type mould, and the round cake or square strip type mould is quickly frozen and molded at the temperature of-30 to-18 ℃; then placing the mixture in a freezing storage at the temperature of 18 ℃ below zero.

The fourth object of the invention is the vegetable protein meat prepared by the method of the invention.

[ advantageous effects ]

(1) The vegetable oil is adopted to replace animal fat, so that the flavor and the taste of the vegetable protein meat can be improved, and the fatty acid composition can be enriched;

(2) the invention embeds the emulsion into the continuous hydrogel matrix to prepare the multiple emulsion gel, which is more stable than a simple emulsion system and can improve the water holding capacity, the cooking loss, the texture property and the sensory attribute of the product.

(3) The invention utilizes the synergistic effect of PGPR and Span 80 as the composite emulsifier to improve the stability of the w/o emulsion to prepare the stable w/o emulsion, thereby facilitating the subsequent preparation of the multiple emulsion gel.

(4) The invention utilizes the synergistic effect of the konjac-carrageenan composite gelling agent, improves the texture property, the thermal stability and the fluid retention rate of the multiple emulsion gel, and proves the application prospect in the preparation aspect of the konjac-carrageenan composite gelling agent vegetable oil multiple emulsion gel.

(5) The compound emulsion gel is applied to the vegetable protein meat pie, the sensory characteristics of animal fat are simulated, and the vegetable protein meat pie is endowed with the taste and flavor of the fat.

Drawings

Fig. 1 is a physical diagram of the vegetable protein meat pie.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.

The test method comprises the following steps:

1. determination of emulsion stability:

taking 5ml of the prepared emulsion, placing the emulsion in a centrifuge tube, centrifuging the emulsion for 10min at the speed of 5000rpm, observing the phase separation condition, and expressing the emulsion stability by the percentage of the emulsion layer to the initial sample height according to the following formula (1):

in the formula: h is₀-centrifuging the tube emulsion to an initial height (cm); h is₀-emulsion layer height (cm); 100-unit scaling factor.

2. Liquid retention ratio:

weighing 2g of multiple emulsion gel in a centrifuge tube, centrifuging for 10min at the speed of 5000rpm, absorbing the moisture on the surface of the gel, and weighing the mass of the centrifuged gel. Liquid retention calculated as formula (2):

in the formula: x-liquid retention of the sample (100%); m is₁-the weight of the sample after centrifugation; m 0-weight of sample before centrifugation; 100-unit scaling factor.

3. Thermal stability

Weighing 2g of multiple emulsion gel in a centrifuge tube, heating in a water bath kettle at 90 ℃ for 30min, centrifuging at 5000rpm for 10min after heating, absorbing the moisture on the surface of the gel, and weighing the mass of the centrifuged gel. Liquid retention calculated as formula (2):

in the formula: x-thermal stability of the sample (100%); m is₁-the weight of the sample after centrifugation; m 0-weight of sample before centrifugation; 100-unit conversion factor.

4. Texture determination

The prepared double emulsion gel and vegetable protein patty were subjected to the determination of a sample Texture Profile Analysis (TPA) test. The replacement fat was cut into 2cm x 1cm dimensions and measured with a TA-XT Plus texture analyser, and texture profiling was performed in "secondary compression" mode, with 5 replicates for each treated sample, with the results averaging 5 measurements. The selected 3 analysis indexes are gel strength, hardness and elasticity (the plant protein meat pie is selected as hardness, chewiness, elasticity and cohesiveness). The measurement conditions were as follows: the probe P35 has the speed of 2.0mm/s before measurement, the speed of 2.0mm/s during measurement, the speed of 10.0mm/s after measurement, the compression ratio of 40 percent, the shear induced stress of 5.0g and the interval time of 5.00s measured by the probe 2 times; the trigger type is automatic.

5. Water and oil retention

And (3) putting about 20g of meat pie into a centrifuge tube, heating at 100 ℃ for 30 minutes, then immediately centrifuging at 5000r/min for 10 minutes, immediately opening a centrifuge tube cover after heating, inverting for 50 minutes, and recovering fat and water lost from the meat pie. Total fluid loss (TL) was determined as weight loss and expressed as a percentage of the initial sample weight. The total liquid collected was placed in a fume hood to evaporate water, with the amount of Water Lost (WL) being the weight loss of water and expressed as a percentage of the total loss. Fat Loss (FL) is the difference between TL and WL.

5. Sensory evaluation

20 food professionals with different ages and sexes are selected for sensory evaluation training. The sensory evaluation personnel can score the flavor, the mouthfeel, the tissue state and the color.

TABLE 1 sensory evaluation of meat patties

Example 1

A method of preparing a w/o/w multiple emulsion gel fat substitute comprising the steps of:

(1) preparing a w/o vegetable oil emulsion;

adding 35g water, 1g polyglycerol polyricinoleate PGPR and 4g Span 80 into 60g hemp seed oil, homogenizing and stirring at 50 deg.C and 17000rpm for 9min to obtain w/o vegetable oil emulsion;

(2) preparing a hydrogel:

placing 3g of carrageenan, 1.5g of konjac glucomannan, 0.4g of sodium caseinate, 0.5g of baking soda and 94.6g of water in a 70 ℃ water bath until the carrageenan and the konjac glucomannan gel swell to obtain hydrogel;

(3) preparation of w/o/w multiple emulsion gel fat substitute:

mixing the w/o vegetable oil emulsion obtained in the step (1) and the hydrogel obtained in the step (2) according to a mass ratio of 15: 85, mixing, and emulsifying for 1min by using a T18 homogenizer at the speed of 10000 rpm; standing at room temperature for 12h to form gel after emulsification to obtain the w/o/w multiple emulsion gel fat substitute; stored at 4 ℃ for further use.

Example 2

The amount of Span 80 in example 1 was adjusted to 2, 3, 4, 5, 6g, the polyglycerol polyricinoleate PGPR was omitted, the amount of water was adjusted to 38, 37, 36, 35, 34g, and the balance was kept the same as in step (1) of example 1, and a w/o vegetable oil emulsion was obtained.

The resulting w/o vegetable oil emulsions were tested and the results are given in table 2 below:

TABLE 2

Addition amount (g) of Span 80	Centrifuge stability (%)
		2	2.43
3	37.75
		4	46
5	47.13
		6	47.18

As can be seen from table 2: as the Span 80 concentration increased from 2% to 6%, the emulsion stability first increased significantly and then stabilized. With the increase of the concentration of Span 80, the interaction between hydrophobic chains is enhanced, the interfacial tension between oil and water is reduced, the mechanical strength of an interfacial film is enhanced, and the emulsification stability of the w/o emulsion is increased. In addition, it was found that when the Span 80 concentration was too high (> 4%), the emulsion was stable, but the emulsion was deteriorated in quality, and the emulsion became thick and foamed, and the cost was increased. Therefore, the addition amount of Span 80 is preferably 4%.

Example 3

The amounts of the polyglycerol polyricinoleate PGPR used in example 1 were adjusted to 0, 0.25, 0.5, 0.75, 1.25 and 1.5g, while the amounts of water used were adjusted to 36, 35.75, 35.5, 35.25, 34.75 and 34.5g, and the rest was kept the same as in step (1) of example 1, so that a w/o vegetable oil emulsion was obtained.

The resulting w/o vegetable oil emulsions were tested and the results are given in table 3 below:

TABLE 3

Addition amount (g) of PGPR	Centrifuge stability (%)
		0	46.00
0.25	72.64
		0.5	79.91
0.75	89.25
		1 (example 1)	97.99
1.25	98.77
		1.5	98.83

As can be seen from table 3: the addition of PGPR can effectively improve the emulsion stability of the hemp seed oil w/o emulsion, the emulsion stability is enhanced along with the increase of the addition amount of PGPR, and when the addition amount of PGPR is 1%, the emulsion stability tends to be stable and approaches to the highest value, so that the addition of PGPR is beneficial to increasing the viscosity of the emulsion, thereby reducing the aggregation probability of water drops and improving the stability of the emulsion. Therefore, the addition amount of PGPR is preferably 1%.

Example 4

The amounts of hemp seed oil in example 1 were adjusted to 50, 60, 70, 80 and 90g, and the amount of water was adjusted to 46, 36, 26, 16 and 6g, and the polyglycerol polyricinoleate PGPR was omitted, and the rest was the same as in step (1) in example 1, to obtain a w/o vegetable oil emulsion.

The resulting w/o vegetable oil emulsions were tested and the results are given in table 4 below:

TABLE 4

Adding amount (g) of hemp seed oil	Centrifuge stability (%)
		50	20.15
60	58.07
		70	41.13
80	58.07
		90	41.66

As can be seen from table 4: as the proportion of hemp seed oil increases from 50% to 90%, the emulsion stability is first significantly increased and then decreased. When the volume concentration of the internal phase is less than the phase inversion point, namely the proportion of the hemp seed oil is 60 to 90 percent, the viscosity is reduced along with the reduction of the volume of the internal phase, so that the emulsification stability is poor; therefore, the optimum hemp seed oil ratio under these conditions was determined to be 60%.

Example 5

The homogenization speed in step (1) of example 1 was adjusted to 11000, 14000, 17000, 20000 and 23000rpm, the polyglycerol polyricinoleate PGPR was omitted, the amount of water was adjusted to 36g, and the rest was kept the same as that in step (1) of example 1, and the w/o vegetable oil emulsion was obtained.

The resulting w/o vegetable oil emulsions were tested and the results are given in table 5 below:

TABLE 5

Speed of homogenization (rpm)	Centrifuge stability (%)
		11000	39.62
14000	41.13
		17000	45.94
20000	44.42
		23000	43.65

As can be seen from table 5: as the homogenization speed was increased from 11000rpm to 23000rpm, the emulsion stability was first significantly improved, followed by a decrease. However, as the homogenizing speed increases, i.e. from 17000rpm to 23000rpm, the excessively high shearing speed causes more violent molecular collisions, which in turn increases the temperature of the emulsion, and the viscosity of the emulsion decreases significantly, so that the emulsion stability of the emulsion tends to decrease. Therefore, the optimum homogenization speed under this condition was determined to be 17000 rpm.

Example 6

The homogenization time in step (1) of example 1 was adjusted to 3, 6, 9, 12, 15min, the polyglycerol polyricinoleate PGPR was omitted, the amount of water was adjusted to 36g, and the rest was kept the same as in step (1) of example 1, and a w/o vegetable oil emulsion was obtained.

The resulting w/o vegetable oil emulsions were tested and the results are given in table 6 below:

TABLE 6

Time to homogeneity (min)	Centrifuge stability (%)
		3	26.66
6	45.76
		9	47.58
12	44.89
		15	41.13

As can be seen from table 6: the emulsion stability of the emulsion first increased significantly with increasing homogenization time from 3min to 15min, and then decreased. The optimum homogenization time under this condition was therefore determined to be 9 min.

Example 7

The amounts of carrageenan used in step (2) of example 1 were adjusted to 2, 2.25, 2.5, 2.75, 3, and 3.25g, while the amounts of water used were adjusted to 97.1, 96.85, 96.6, 96.35, 96.1, and 95.85g, and konjac gum used in example 1 was omitted, and the rest was the same as in example 1, to obtain a w/o/w double emulsion gel fat substitute.

The resulting w/o/w multiple emulsion gel fat substitute was tested with the following results:

TABLE 7

As can be seen from table 7: the reason why the hardness and gel strength of the multiple emulsion gel are significantly increased with the increase of the carrageenan concentration from 2% to 3.25% and with the increase of the carrageenan concentration from 2% to 3.25% may be that the carrageenan molecules in the system have more opportunities to be crosslinked with the increase of the carrageenan concentration, and a denser network structure is formed to complete gelation, thereby improving the hardness and gel strength. The thermal stability of the multiple emulsion gel showed a tendency to increase first and then decrease, and therefore, the optimum carrageenan concentration under this condition was determined to be 3%.

Example 8

Adjusting the mass ratio of the w/o vegetable oil emulsion in the step (1) in the step (3) of the example 1 to the hydrogel in the step (2) to be 0: 100. 5: 95. 10: 90. 15: 85. 20: 80. 25: 75, omitting konjac gum from example 1, and keeping the same as example 1, to obtain w/o/w multiple emulsion gel fat substitute.

The resulting w/o/w multiple emulsion gel fat substitute was tested and the results were as follows:

TABLE 8

As can be seen from table 8: as the hemp seed oil emulsion concentration increased from 0% to 25%, the hardness and gel strength of the multiple emulsion gel decreased significantly, with the elasticity increasing first and then tending to stabilize. The thermal stability and fluid retention of the multiple emulsion gel show a tendency to increase and then decrease. Thus, the optimum hemp seed oil emulsion concentration under these conditions was determined to be 10%.

Example 9

The amounts of konjac gum used in step (2) of example 1 were adjusted to 0, 0.5, 1, and 2g, while the amounts of water used were adjusted to 96.1, 95.6, 95.1, and 94.1g, and the amounts were otherwise the same as in example 1, to obtain a w/o/w double-emulsion gel fat substitute.

TABLE 9

As can be seen from table 9: the addition of the konjac glucomannan obviously improves the hardness and the gel strength of the multiple emulsion gel, and the hardness and the gel strength of the multiple emulsion gel are obviously improved along with the increase of the konjac glucomannan concentration from 0.5% to 1.5%, the elasticity is slightly reduced, the thermal stability and the fluid retention rate show an increasing trend, and the konjac glucomannan-carrageenan composite gel is proved to have a synergistic effect. While the hardness and gel strength of the multiple emulsion gel are reduced and the elasticity is slightly increased along with the increase of the konjac gum concentration from 1.5% to 2.5%. The thermal stability and fluid retention are reduced. Therefore, the optimum konjac gum concentration under this condition was determined to be 1.5%.

Example 10

The amounts of sodium caseinate used in step (2) of example 1 were adjusted to 0.1, 0.2, 0.3, 0.4 and 0.5, and the amounts of water used were adjusted to 96.4, 96.3, 96.2, 96.1 and 96g, so that konjac gum was omitted from example 1, and the rest was the same as example 1, thereby obtaining a w/o/w double emulsion gel fat substitute.

watch 10

As can be seen from table 10: as the sodium caseinate concentration increased from 0% to 0.5%, the hardness and gel strength of the multiple emulsion gel increased first and then decreased slightly, and the thermal stability and fluid retention exhibited a tendency to increase first and then decrease, probably due to the significant effect of sodium caseinate on the o/w interface of the multiple emulsion gel. The concentration of the sodium caseinate is increased, so that a more stable oil-water interface can be formed, the hardness and the gel strength of the multiple emulsion gel are increased, and the elasticity is slightly reduced. In addition, as the concentration of sodium caseinate is increased from 0.4% to 0.5%, the hardness and gel strength of the multiple emulsion gel are reduced, and the elasticity is improved.

Comparative example 1

The polyglycerol polyricinoleate PGPR in example 1 is adjusted to be monoglyceride, and the rest is kept consistent with the step (1) in example 1, so that the w/o vegetable oil emulsion is obtained.

As a result, it was found that: the emulsion stability was particularly poor, being only 43.8%.

Example 11

A method for preparing vegetable protein meat comprises the following steps:

(1) soaking soybean or pea tissue protein in water at normal temperature (25 deg.C) for 30min until the whole is soft and has no hard core, draining water, and shredding to obtain vegetable protein shredded meat;

(2) 100g of vegetable protein shredded pork, 20g of soybean protein, 20g of soybean oil and 40g of ice water are weighed and placed in a container, then 0.7g of sodium carboxymethylcellulose, 3g of corn starch, 1.5g of salt, 0.5g of yeast extract and 0.1g of TG enzyme are added, and the mixture is uniformly stirred (under the conditions of the rotation speed of a chopper being 2500rpm and the rotation speed of a chopper being 12 rpm) to obtain homogenate;

(3) adding 2.5g of the w/o/w multiple emulsion gel fat substitute described in example 1 into 100g of the homogenate, stirring at 2500rpm for 10min, and mixing uniformly to obtain plant protein meat homogenate;

(4) placing the plant protein meat homogenate in a round cake mould, and quickly freezing and molding at-18 ℃; then placing the meat in a frozen storage at the temperature of 18 ℃ below zero to obtain the plant protein meat.

Example 12

Vegetable protein meat was obtained by adjusting the amount of the w/o/w double emulsion gel fat substitute described in example 1 in example 11 to 0g or 5g, and keeping the same as example 11.

Comparative example 2

Vegetable protein meat was obtained by adjusting the amount of coconut oil as the w/o/w double emulsion gel fat substitute described in example 1 in example 11 to 0g or 5g, and keeping the same as example 11.

The obtained plant protein meat is subjected to performance test, and the test result is as follows:

TABLE 11

As can be seen from table 11: the addition of the multiple emulsion gel can reduce the hardness and chewiness of the vegetable protein meat pie, and the hardness and chewiness are obviously reduced along with the increase of the addition amount of the multiple emulsion gel, while the addition of the coconut oil can also reduce the hardness and chewiness of the vegetable protein meat pie, but the hardness and chewiness of the vegetable protein meat pie are increased along with the increase of the addition amount of the coconut oil, which is probably because the fat loss rate is too high, the fluid loss of a system is too high, and the hardness and chewiness of a product are further increased. In addition, as the addition amount of the double-emulsion gel increases, the water loss rate of the vegetable protein meat patty increases, the water content of the fat substitute of the double-emulsion gel is high when possible, partial fluid loss exists after the addition, and the fat loss rate and the water loss rate of the coconut oil are high, because the coconut oil has extremely poor thermal stability, and the coconut oil is melted after the meat patty is heated, so that the fat loss is serious, which explains the increase of hardness and chewiness. Therefore, the advantages of multiple emulsion gel as fat substitute are more advantageous than the traditional means of coconut oil, and the optimal addition amount is 2.5%.

TABLE 12

As can be seen from table 12: the vegetable protein patty with 2.5g of multiple emulsion gel had better mouthfeel and texture than the control, while the vegetable protein patty with coconut oil as fat substitute had poorer texture and mouthfeel, probably due to greater fluid loss caused by melting of coconut oil after the addition, larger holes were left in the patty, which affected the sensory experience. In the aspect of flavor, the coconut oil endows the vegetable protein meat pie with higher flavor acceptance due to the fragrance of the coconut oil. The difference between the samples in the color aspect is small, and the vegetable protein meat pie of 2.5g of multiple emulsion gel has slightly better performance. Overall, the vegetable protein patty added with 2.5g of multiple emulsion gel received more acceptance, scored best, and was the best choice.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A method of preparing a w/o/w multiple emulsion gel fat substitute comprising the steps of:

(1) preparing a w/o vegetable oil emulsion;

(2) preparing a hydrogel:

(3) preparation of w/o/w multiple emulsion gel fat substitute:

and (3) mixing the w/o vegetable oil emulsion obtained in the step (1) and the hydrogel obtained in the step (2), homogenizing and emulsifying, and standing to form gel, thus obtaining the w/o/w multiple emulsion gel fat substitute.

2. The method according to claim 1, wherein the vegetable oil in the w/o vegetable oil emulsion in the step (1) is 50-90% by mass.

3. The method according to claim 1, wherein the homogenizing in step (1) is performed at 50 ℃ and 11000-23000 rpm for 3-15 min.

4. The method according to claim 1, wherein the mass ratio of the w/o vegetable oil emulsion in the step (1) to the hydrogel in the step (2) in the step (3) is 5-25: 75-95.

5. The method according to claim 1, wherein the step (3) of homogenizing and emulsifying comprises homogenizing and emulsifying at 8000-12000 rpm for 1 min.

6. A w/o/w multiple emulsion gel fat substitute prepared by the method of any one of claims 1 to 5.

7. A method for preparing vegetable protein meat, which is characterized by comprising the following steps:

(3) adding the w/o/w multiple emulsion gel fat substitute of claim 6 to the homogenate, and mixing uniformly to obtain a homogenate of vegetable protein meat; wherein the addition amount of the w/o/w multiple emulsion gel fat substitute is 2.5-5% of the mass of the homogenate;

(4) forming and storing to obtain the plant protein meat.

8. The method as claimed in claim 7, wherein the mass ratio of the vegetable protein shredded meat, the soybean protein, the soybean oil and the ice water in the step (2) is 5: 1: 1: 1 to 3.

9. The method according to claim 7, wherein the amount of TG enzyme added in step (2) is 0.3-0.6% by mass of the soy protein.

10. Plant protein meat produced by the method of any one of claims 7 to 9.