CN115349556B

CN115349556B - Peanut oil body-based vegetable meat substitute fat and preparation method and application thereof

Info

Publication number: CN115349556B
Application number: CN202211033871.4A
Authority: CN
Inventors: 孟宗; 时章喻
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2022-08-26
Filing date: 2022-08-26
Publication date: 2023-10-03
Anticipated expiration: 2042-08-26
Also published as: CN115349556A

Abstract

The application discloses a vegetable meat fat substitute based on peanut oil, a preparation method and application thereof, wherein the vegetable meat fat substitute based on peanut oil is obtained by homogenizing a carrageenan-xanthan gum compound and the peanut oil; wherein the compound comprises a composite polysaccharide microgel particle dispersion liquid of carrageenan and xanthan gum or a composite polysaccharide solution of carrageenan and xanthan gum; the compound is present in a mass percentage of 50 to 80%. The application utilizes the compound polysaccharide solution or microgel particles to stabilize peanut oil bodies to form peanut oil body emulsion gel, has simple and quick preparation conditions, is green and safe, develops special healthy fat for peanut oil body-based plant meat, and realizes application in plant meat.

Description

Peanut oil body-based vegetable meat substitute fat and preparation method and application thereof

Technical Field

The application belongs to the technical field of processing of vegetable oil and protein, and particularly relates to vegetable meat substitute fat based on peanut oil bodies, and a preparation method and application thereof.

Background

The meat-like product produced by a series of processes takes plant-based white, vegetable oil and the like as raw materials, has meat texture and flavor, and meets the pursuit of consumers for healthy low fat. However, the common raw materials (hydrogel, vegetable oil, etc.) for vegetable meat are unable to provide texture of meat, and lipid oxidation and uneven oil drops are phenomena that prevent the development of vegetable meat.

The peanut oil contains nutrient substances such as tocopherol, phytosterol and the like, and has rich nutritive value. Peanut oil is used as a natural oil-in-water emulsion, the surface protein-phospholipid composite membrane provides steric hindrance to avoid flocculation of oil drops, and the emulsification step can be reduced and the production efficiency can be improved when the peanut oil is applied to a food system. However, the oil body is easy to be unstable when being applied to a food system, and the defects of demulsification, inapplicability to storage and the like limit the application of the oil body in the food system. Therefore, the oil body is further stabilized by utilizing the food-grade natural macromolecules to more and more meet the pursuit of consumers for natural, healthy, low-fat and green foods, and the method has wide prospect for widening peanut oil body-based plant meat foods.

Disclosure of Invention

This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.

The present application has been made in view of the above and/or problems occurring in the prior art.

The first aim of the application is to provide a method for preparing special fat for vegetable meat based on peanut oil, which utilizes carrageenan and xanthan gum composite polysaccharide microgel particle dispersion liquid or composite polysaccharide solution to stabilize peanut oil, and the processing technology is green and quick, thereby expanding the practical application of peanut oil emulsion gel in the food field.

In order to solve the technical problems, the application provides the following technical scheme: a vegetable meat substitute fat based on peanut oil body is prepared by homogenizing carrageenan-xanthan gum compound with peanut oil body;

wherein the compound comprises a composite polysaccharide microgel particle dispersion liquid of carrageenan and xanthan gum or a composite polysaccharide solution of carrageenan and xanthan gum;

the compound exists in a mass percentage of 50-80%;

the peanut oil body is a natural oil body extracted from seeds of Arachis plants of Leguminosae (such as Arachis hypogaea Linne (Leguminosae)), the oil body consists of a triglyceride core, the outside of the oil body consists of a single-layer phospholipid membrane, and the phospholipid membrane is embedded with inherent proteins to form a phospholipid-protein membrane, so as to form a natural oil-in-water emulsion; as in the examples of the present application, the peanut oil is a natural oil-in-water emulsion having a fat content of 86.18.+ -. 1.62 wt.%, a moisture content of 11.42.+ -. 0.25 wt.%, and a protein content of 0.86.+ -. 0.07 wt.%.

As a preferred embodiment of the peanut oil based vegetable meat alternative fat of the application, wherein: in the compound, the total mass concentration of carrageenan and xanthan gum is 0.25-1.5%; the mixing ratio of carrageenan to xanthan gum in the compound is 4: 0. 3: 1. 2: 2. 1:3 or 0:4.

it is a further object of the present application to provide a process for the preparation of peanut oil based vegetable meat substitute fat as described above, comprising,

providing peanut oil;

preparing a compound, namely mixing carrageenan and xanthan gum to prepare a carrageenan-xanthan gum compound polysaccharide microgel particle dispersion liquid or a carrageenan-xanthan gum compound polysaccharide solution;

and uniformly mixing the peanut oil body and the compound, and homogenizing to obtain the vegetable meat substitute fat based on the peanut oil body.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the method for preparing the carrageenan and xanthan compound polysaccharide solution comprises the following steps of,

mixing carrageenan aqueous solution and xanthan gum aqueous solution according to a proportion to obtain composite polysaccharide mother liquor;

and adding a diluent into the composite polysaccharide mother solution, and diluting until the total mass concentration of carrageenan and xanthan gum is 0.25-1.5%, thereby obtaining a composite polysaccharide solution.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the method for preparing the composite polysaccharide microgel particle dispersion liquid of carrageenan and xanthan gum comprises the following steps of,

cooling the obtained compound polysaccharide mother solution into gel to form compound polysaccharide gel:

and adding the diluent into the compound polysaccharide gum, diluting until the total mass concentration of the carrageenan and the xanthan gum is 0.25-1.5%, and obtaining the compound polysaccharide microgel particle dispersion liquid through high-speed shearing.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: and the high-speed shearing is carried out for 2-4 min at 8000-13000 rpm.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the diluent comprises one or two of phosphate buffer solution and water.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the homogenizing condition is 4000-8000 rpm for 1-4 min.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the peanut oil body is prepared by screening peanuts, soaking, removing red skin, pulping, filtering to obtain peanut pulp, adjusting the pH to 7-9.5 to obtain treated peanut pulp, centrifuging the obtained peanut pulp, and taking an upper cream analogue to obtain the peanut oil body.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the peanut soaking time is 4-6 h.

As a preferred embodiment of the method for producing a vegetable-meat substitute fat based on peanut oil according to the application, there is provided a method wherein: the centrifugation condition of the peanut milk is 8000~10000 rpm,25~35 min.

The application also aims to provide the application of the vegetable-meat-substitute fat based on peanut oil bodies in preparing vegetable meat, wherein the vegetable-meat-substitute fat based on peanut oil bodies is added into wiredrawing type vegetable textured protein in a proportion of 15-25% under the water bath condition to obtain the peanut oil body-based vegetable meat;

wherein the wiredrawing plant textured protein is one or more of wiredrawing soybean textured protein, wiredrawing peanut textured protein and wiredrawing pea textured protein;

the water bath temperature is 70-95 ℃.

Compared with the prior art, the application has the following beneficial effects:

according to the application, peanut, xanthan gum and carrageenan are used as raw materials, the multifunctionality (gel and thickening) of natural macromolecules and a means of high-speed shearing treatment are utilized to obtain microgel particles, peanut oil bodies are extracted through simple process conditions, special peanut oil body-based vegetable meat fat with low saturated fatty acid, good stability and uniform texture is prepared, and the application scene of the peanut oil bodies in foods is widened.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:

FIG. 1 is a laser confocal plot of peanut oil based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1.

FIG. 2 is a graph of the rheological properties of peanut oil based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1; wherein (A) is a stress sweep and (B) is a temperature sweep.

FIG. 3 is a graph of the appearance and storage stability of peanut oil based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1.

FIG. 4 is a graph of freeze-thaw stability of peanut oil based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1.

FIG. 5 is a schematic diagram of examples 4 to 7 before and after boiling water bath.

FIG. 6 shows the freeze/thaw loss rates in the freeze/thaw cycles of examples 4-7.

Fig. 7 is a comparative diagram of the peanut oil-based vegetable meat prepared in examples 7 to 8 and comparative examples 2 to 5 before and after frying.

Description of the embodiments

In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application is not limited to the specific embodiments disclosed below.

Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the application. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Unless otherwise indicated, all starting materials used in the examples were commercially available.

The embodiment of the application adopts the following test method:

moisture determination: direct drying is described in GB 5009.3-2016.

Fat measurement: soxhlet extraction is described in GB 5009.6-2016.

Protein assay: kjeldahl method, see GB 5009.5-2016.

Microstructure observation: freshly prepared peanut oil-based emulsion gels were observed with a laser confocal microscope.

Rheological property test: the Linear Viscoelastic Region (LVR) is determined according to strain scans performed with stress amplitudes in the range of 0.01-100 Pa; the temperature scanning test is carried out within the frequency range of 20-80 ℃ and the stress value is 0.1 Pa. In addition, all tests used aluminum plates (diameter 40 mm), the gap value was set at 1000 μm.

Freeze thawing test: storing at-20deg.C for 12 hr, and transferring to 30deg.C for 12 hr, which is 1 freeze thawing cycle, and performing 3 freeze thawing cycles and quantifying freeze thawing loss rate according to the following calculation formula:

cooking loss: putting the peanut oil body-based plant meat product into a boiling water bath for steaming and boiling for 30min, absorbing surface moisture, and quantifying the steaming and boiling loss rate, wherein the calculation formula is as follows:

wherein: x-the rate of loss on digestion of the sample (100%); m is m ₃ -the weight of the sample after cooking; m is m ₂ -the weight of the sample before cooking; 100—unit conversion coefficient.

Example 1

A preparation method of peanut oil body comprises the following steps:

(1) Screening peanuts, soaking, removing red skin, pulping, filtering to obtain peanut pulp, and regulating the pH value to 9 to obtain treated peanut pulp;

(2) Centrifuging (10000 rpm,30 min) the peanut paste obtained in the step (1), and taking the upper cream analogue as peanut oil.

The peanut oil bodies obtained by multiple groups of parallel experiments are subjected to moisture, fat and protein content measurement, and the basic component test results of the peanut oil bodies are shown in table 1.

TABLE 1 peanut oil body base composition

Basic ingredients	Content (wt%)
		Fat	86.18±1.62
Moisture content	11.42±0.25
		Proteins	0.86±0.07
Others	1.54±0.58

The extraction rate of peanut oil in the embodiment 1 is 55.45 +/-3.18%, and meanwhile, enzyme and buffer solution are not needed to be added, so that the production cost can be reduced, and the extraction method is suitable for mass industrial production.

Example 2

A preparation method of peanut oil body-based emulsion gel stabilized by carrageenan microgel particles and compound carrageenan and xanthan gum microgel particles comprises the following steps:

(2) Centrifuging (10000 rpm,30 min) the peanut paste in the step (1), and taking the upper cream analogue as peanut oil;

(3) Respectively dissolving carrageenan and xanthan gum in deionized water at 75 ℃, preparing polysaccharide solutions with mass concentration of 2%, and mixing (4:0, 3:1, 2:2 and 1:3) according to different proportions to obtain a composite polysaccharide mother solution;

(4) Cooling the composite polysaccharide mother solution in the step (3) into gel to form composite polysaccharide gel:

(5) Adding three times deionized water into the compound polysaccharide gum in the step (4), and shearing at 12000 rpm for 2 min at high speed to obtain compound polysaccharide microgel particle dispersion liquid with the mass concentration of polysaccharide of 0.5%;

(6) And (3) shearing the peanut oil 80 g obtained in the step (2) and the composite polysaccharide microgel particle dispersion liquid 20 g obtained in the step (5) at a high speed of 6000 rpm at room temperature for 2 min to obtain peanut oil emulsion gel with stable composite polysaccharide microgel particles, wherein the peanut oil emulsion gel is respectively named as OB-C4MP, OB-C3X1MP, OB-C2X2MP and OB-C1X3MP according to different proportions of carrageenan (Car) and xanthan gum (Xan) at the temperature of 4 ℃ for standby.

Example 3

A preparation method of peanut oil body-based emulsion gel which is naturally and stably formed by carrageenan, xanthan gum and compound carrageenan and xanthan gum solution comprises the following steps:

(3) Respectively dissolving carrageenan and xanthan gum in deionized water at 75 ℃, respectively preparing polysaccharide solutions with mass concentration of 2%, and mixing (4:0, 3:1, 2:2, 1:3, 0:4) according to different proportions to obtain a composite polysaccharide mother solution;

(4) Mixing the composite polysaccharide mother solution in the step (3) with deionized water 1:3, diluting to obtain a compound polysaccharide solution with the mass concentration of 0.5%;

(5) Uniformly mixing the peanut oil body obtained in the step (2) and the compound polysaccharide solution obtained in the step (4), and homogenizing to obtain peanut oil body-based emulsion gel with natural gel stability of the compound polysaccharide;

(6) And (3) shearing 20 g of the peanut oil 80 g obtained in the step (2) and the compound polysaccharide solution obtained in the step (4) at a high speed at 6000 rpm under a water bath condition at 75 ℃ for 2 min, cooling to room temperature to obtain the compound polysaccharide natural gel-forming stable peanut oil emulsion gel, and respectively named OB-C4, OB-C3X1, OB-C2X2, OB-C1X3 and OB-X4 according to different proportions of carrageenan (Car) and xanthan gum (Xan) for standby at 4 ℃.

Comparative example 1

(3) And (3) shearing the peanut oil 80 g obtained in the step (2) and deionized water 20 g at 6000 rpm for 2 min at room temperature to obtain peanut oil emulsion, and standing at 4 ℃ for later use, namely OB-0.

The peanut oil body-based emulsion gel with stable OB-C4 MP-OBC 1X3MP composite polysaccharide microgel particles obtained in example 2 and the peanut oil body-based emulsion gel with stable OB-C4-OBX 4 composite polysaccharide natural gel obtained in example 3 are tested, and the test results are as follows:

FIG. 1 is a confocal micrograph of examples 2-3. For OB-0, the oil bodies are relatively dispersed in the absence of polysaccharide, and are temporarily stabilized due to electrostatic repulsive force of surface proteins. After the polysaccharide is added, the direct extrusion of the oil body is improved to different degrees. As the content of xanthan gum (xa) increases, the degree of aggregation decreases. In addition, the peanut oil emulsion gel with stable composite polysaccharide microgel particles is more uniform, so that the gel texture of the emulsion can be improved, and the texture is more uniform.

FIG. 2 is a graph of the rheological properties of peanut oil based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1; wherein (A) is stress scanning, linear viscoelastic region information can be obtained, and in the linear viscoelastic region, the storage modulus of all peanut oil-based emulsion gels except OB-0 is larger than loss modulus, and the gel is in a solid-like behavior; however, OB-0 undergoes a transition in storage modulus to loss modulus, representing a solid-like to liquid-like transition, and storage modulus lower than other peanut oil-based emulsion gels; (B) Is a temperature scan characterizing the temperature sensitivity of OB emulsion gels to different structures. The delayed increase in storage modulus compared to OB-0, laterally demonstrates that the presence of polysaccharide increases the steric effect, resulting in delayed cross-linking between proteins, and that the encapsulation of the polysaccharide microgel particles and polysaccharide solution in peanut oil provides additional protection in vitro, thereby enhancing the stability of the peanut oil body based emulsion gel.

FIG. 3 is a graph showing the appearance and storage stability of peanut oil based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1, wherein the lower aqueous phase of OB-0 settled due to gravity and the fat floated after storage at 20℃for 30 days. After the polysaccharide is added, the stability of peanut oil body-based emulsion gel is greatly improved. OB-X, OB-C1, OB-C2 and OB-C1MP are best in water holding capacity; meanwhile, the peanut oil emulsion gel with stable polysaccharide microgel has finer texture.

FIG. 4 is a graph of freeze-thaw stability of peanut oil body-based emulsions/emulsion gels prepared in examples 2-3 and comparative example 1, with best freeze-thaw stability of OB-X, OB-C1, OB-C2MP and OB-C1MP, the upper layer being free of oil phase precipitation, demonstrating no cracking of the peanut oil body during the freeze-thawing cycle, and the lower layer being free of water phase aggregation, demonstrating that the freeze-thawing cycle has little effect on its water holding capacity.

In conclusion, the carrageenan and the xanthan gum are compounded in a proper proportion to stabilize the peanut oil body in a microgel particle form and a natural gel forming form, so that the peanut oil body-based emulsion gel with uniformity, fineness, storage stability and good freeze thawing stability can be obtained. The additional protection of the polysaccharide is thus advantageous for its application in vegetable-meat dedicated fats.

Example 4

The polysaccharide concentration in the composite polysaccharide microgel particles in the example 2 (the ratio of carrageenan to xanthan gum is 1:3) is adjusted to be 0.25 percent, 0.5 percent, 1 percent and 1.5 percent, and other conditions are kept consistent with the example 2, so that peanut oil body-based emulsion gels (short: 0.25 to C1X3MP, 0.5 to C1X3MP, 1 to C1X3MP and 1.5 to C1X3 MP) with different concentrations of the composite polysaccharide microgel particles are obtained.

Example 5

The compound polysaccharide mother solution (the ratio of carrageenan to xanthan gum is 1:3) in the example 3 is diluted by different dilution factors to obtain compound polysaccharide solutions with polysaccharide concentration of 0.25%,0.5%,1% and 1.5%, and other compound polysaccharide solutions are consistent with the example 3 to obtain peanut oil body-based emulsion gel (short: 0.25% -C1X3, 0.5% -C1X3, 1% -C1X3 and 1.5% -C1X 3) with natural gel formation stability of the compound polysaccharide with different concentrations

Example 6

The ratio of peanut oil to composite polysaccharide microgel particles (carrageenan to xanthan ratio of 1:3, polysaccharide concentration of 0.5%) in example 2 was adjusted to 8: 2. 7: 3. 6: 4. 5:5, and other emulsion gels (short: 8:2-C1X3MP, 7:3-C1X3MP, 6:4-C1X3MP and 5:5-C1X3 MP) with different oil contents, which are stable with the composite polysaccharide microgel particles, are obtained in the same way as in the example 2.

Example 7

The ratio of peanut oil to complex polysaccharide solution (carrageenan to xanthan ratio of 1:3, polysaccharide concentration of 0.5%) in example 3 was adjusted to 8: 2. 7: 3. 6: 4. 5:5, and other emulsion gels (short: 8:2-C1X3, 7:3-C1X3, 6:4-C1X3 and 5:5-C1X 3) with different oil contents, which are stable with the composite polysaccharide microgel particles, are obtained in the same way as in the example 3.

The peanut oil body-based emulsion gel with stable composite polysaccharide microgel particles and the peanut oil body-based emulsion gel with stable composite polysaccharide natural gel formation obtained in examples 4-7 are tested, and test results are shown in table 2.

Table 2 comparison of plasticity of vegetable meat fat substitutes at 25 ℃ and 85 °

Sample of	Storage modulus at 25 ℃ (Pa)	Loss modulus at 25 ℃ (Pa)	80 ℃ storage modulus (Pa)	Loss modulus at 80 ℃ (Pa)
					0.25%-C1X3MP	46.56	18.25	156.25	56.54
0.5%-C1X3MP	99.75	38.15	649.55	85.65
					1.0%-C1X3MP	124.98	46.45	713.26	92.02
1.5%-C1X3MP	150.38	55.87	903.54	103.54
					0.25%-C1X3	54.52	26.42	236.46	66.58
0.5%-C1X3	105.89	42.51	987.55	106.69
					1.0%-C1X3	138.57	50.75	842.35	111.42
1.5%-C1X3	167.25	59.45	912.54	119.32
					8:2-C1X3MP	99.75	38.15	649.55	85.65
7:3-C1X3MP	69.41	29.17	594.36	76.24
					6:4-C1X3MP	45.24	25.11	413.25	61.24
5:5-C1X3MP	36.74	22.68	298.45	59.44
					8:2-C1X3	105.89	42.51	987.55	106.69
7:3-C1X3	75.24	32.35	634.24	82.57
					6:4-C1X3	50.69	30.43	461.28	68.14
5:5-C1X3	42.15	27.11	329.45	62.56

From the data in Table 2, it can be seen that the gel storage modulus of the oil body emulsions with different polysaccharide contents and different oil body contents are all greater than the loss modulus, and the oil body emulsions are similar to solid behavior. The oil body content and the polysaccharide content are the same, and the storage modulus of the oil body emulsion gel stabilized by the composite polysaccharide microgel particles is smaller than that of the oil body emulsion gel stabilized by the composite polysaccharide solution. When the oil content is the same and the polysaccharide content is gradually increased, the storage modulus is gradually increased due to the thickening effect of the compound polysaccharide. When the ratio of the oil phase to the composite polysaccharide phase is changed, the content of the oil phase is increased, the oil emulsion gel system is more viscous, and the ratio of the oil phase to the composite polysaccharide phase is 8:2, the system more closely resembles the lipid profile. Meanwhile, the storage modulus of all oil body emulsion gels is greatly increased at 80 ℃, and the compound polysaccharide and the oil body protein are crosslinked, so that the oil body is stabilized.

FIG. 5 is a schematic representation of examples 4 to 7 before and after boiling water bath, wherein the surfaces of 1% -C1X3 and 1.5% -C1X3 were not smooth enough before boiling water bath (left), and were in the form of block glue, but not uniform surface. Even though 1% -C1X3 and 1.5% -C1X3 exhibit solids-like properties, during subsequent processing, the oil body emulsion gel is required to be in a flowable state. In addition, after the treatment in a boiling water bath for 30min, oil leakage phenomenon does not occur in the oil body emulsion gel, and the polysaccharide and the oil body protein are crosslinked at high temperature, and all the oil body emulsion gel does not flow, so that the stability of the fat special for the plant meat in the plant meat is facilitated, and the fat is not separated from the plant meat and overflows in the cooking process.

FIG. 6 shows the results of the freeze-thaw stability test of examples 4 to 7, and the chromatographic quantification after freeze thawing, which is the freeze-thaw loss rate, shows that after three freeze-thaw cycles, 0.25% -C1X3MP in example 4, 0.25% -C1X3 in example 5, 5 in example 6: 5-C1X3MP, 6:4-C1X3MP, 7: the 3-C1X3MP has higher freeze-thawing loss rate and shows poorer freeze-thawing effect, so that the lower polysaccharide content has an unsatisfactory protection effect on the oil body emulsion gel, the composite polysaccharide microgel particles stabilize the emulsion gel structure of the oil body emulsion gel which needs to be tightly piled, the lower oil body content, the distribution of the polysaccharide microgel particles is more dispersed, and the protection effect is reduced. And 1.5% C1X3, 1.0% C1X3, 8:2-C1X3MP, 8: the 2-C1X3 has better freeze-thawing stability and almost no chromatographic phenomenon, and the polysaccharide concentration and the oil content in the ratio are proved to be favorable for stabilizing the gel of the oil emulsion.

In conclusion, the introduction of the composite polysaccharide microgel particles and the composite polysaccharide solution provides a stabilizing effect for the application of the oil emulsion gel in the fat special for plant meat. Furthermore, 8:2-C1X3MP, 8: the 2-C1X3 not only has proper plasticity to facilitate the subsequent process operation, but also provides excellent heat-resistant stability and good freeze-thawing resistant stabilization effect for the vegetable-meat special fat.

Example 8

A method for using peanut oil body-based emulsion gel stabilized based on composite polysaccharide microgel particles as special fat for peanut protein vegetable meat comprises the following steps:

(1) The drawn peanut tissue protein 80 g was weighed and added to freshly prepared 20, g, 8 from example 6, which had not been subjected to cooling and refrigeration, under water bath conditions at 85 ℃:2-C1X3MP, and stirring at 1500 rpm for 10 min to obtain vegetable meat product.

(2) And (3) transferring the plant meat primary product prepared in the step (1) to a room temperature condition, and then placing the plant meat primary product in a frozen storage and molding condition at the temperature of minus 18 ℃ to obtain the plant meat.

Example 9

A method for using peanut oil body-based emulsion gel which is based on composite polysaccharide solution and naturally gel-forming stable as special fat for peanut protein vegetable meat comprises the following steps:

(1) The drawn peanut tissue protein 80 g was weighed and added to freshly prepared 20, g, 8 from example 7, which had not been subjected to cooling and refrigeration, under water bath conditions at 85 ℃:2-C1X3, and stirring at 1500 rpm for 10 min to obtain vegetable meat product.

Comparative example 2

Palm oil as a vegetable meat fat substitute:

8 in step (1) of example 9: 2-C1X3 was adjusted to palm oil having a melting point of 33℃and the other was kept the same as in example 9, to obtain vegetable meat.

Comparative example 3

Oleogel as vegetable meat fat substitute:

(1) 10g of beeswax was added to 90g of soybean oil and dissolved by stirring at 85℃for 30min at 800 rpm to give sunflower seed wax oil gel.

(2) 8 in step (1) of example 9: 2-C1X3 was adjusted to the resulting beeswax oleogel, otherwise consistent with example 9.

(3) The procedure was as in step (2) of example 9 to obtain vegetable meat.

Comparative example 4

Pure peanut oil as vegetable meat fat substitute:

8 in step (1) of example 8:2-C1X3MP was adjusted to pure peanut oil, otherwise consistent with example 8, to yield vegetable meat.

Comparative example 5

0.5% concentration of complex polysaccharide microgel particle dispersion as vegetable meat fat substitute:

8 in step (1) of example 8:2-C1X3MP was adjusted to 0.5% concentration of the dispersion of composite polysaccharide microgel particles, and the other was kept the same as in example 8 to obtain vegetable meat.

The pair of real objects before and after frying of the vegetable meat prepared in examples 8 to 9 and comparative examples 2 to 5 is shown in fig. 7; the obtained plant meat was subjected to texture, cooking loss test and freeze-thawing loss test, and the test results are shown in table 3.

TABLE 3 texture, cooking loss, and freeze thawing loss of plant meats

Sample of	Hardness (g)	Cohesive property	Elasticity of	Masticatory properties	Loss of cooking (%)	Freeze thawing loss (%)
							Example 7	2412.445	0.725	0.712	1469.384	1.75	0.94
Example 8	2503.246	0.779	0.752	1579.48	1.04	0.75
							Comparative example 2	2215.373	0.751	0.813	1549.543	18.94	3.45
Comparative example 3	2269.436	0.795	0.834	1230.566	8.44	0.97
							Comparative example 4	2045.44	0.653	0.716	1067.54	2.48	5.97
Comparative example 5	2145.93	0.626	0.894	1059.59	5.64	3.98

As can be seen from the data in table 3 and fig. 7, the vegetable-meat-dedicated fat obtained by the present application has a similar texture as compared with fat fixing (palm oil), oil gel (beeswax-based oil gel), pure oil body, and 0.5% concentration of composite polysaccharide microgel particles as vegetable-meat fat; in addition, the plant meat obtained by the application has good thermal stability and small frying resistance and cooking loss; meanwhile, the glass fiber reinforced plastic composite material has excellent freeze-thawing resistance, and is small in freeze-thawing loss.

According to the application, natural and green peanut oil extracted from peanuts is mixed with the composite polysaccharide microgel particle dispersion liquid and the composite polysaccharide solution, so that the protection effect on the peanut oil is enhanced, the peanut oil emulsion gel with ideal stability is formed, and the practical application of the peanut oil in the field of fat substitutes is widened. The peanut oil used in the application has wide sources, high yield, easy planting and rich nutrition, and can meet the dietary requirements of rich nutrition, natural ingredients, health and green. According to the application, the carrageenan and the xanthan gum are utilized to obtain the nanometer polysaccharide microgel particles, and the peanut oil emulsion gel without an emulsification process is prepared, so that the application of the peanut oil in food is greatly expanded.

The peanut oil emulsion gel prepared by the application does not contain trans-fatty acid, is rich in nutrition, healthy and natural, green and free of burden, and meets the purpose of healthy diet. The peanut oil emulsion gel prepared by the application has semi-solid property. The fat substitute prepared by the application has excellent freeze-thawing stability and can be kept stable in three freeze-thawing cycles. The peanut oil emulsion gel prepared by the application has good thermal stability and can keep a stable structure under the condition of boiling water bath for 30 min.

The peanut oil body-based emulsion gel is applied to the vegetable meat, so that the vegetable meat is endowed with the texture characteristics of animal fat.

It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.

Claims

1. A preparation method of vegetable-meat substitute fat based on peanut oil body is characterized by comprising the following steps: comprising the steps of (a) a step of,

(1) Providing peanut oil: screening peanuts, soaking, removing red skin, pulping, filtering to obtain peanut pulp, and regulating the pH value to 9 to obtain treated peanut pulp; centrifuging the peanut milk, and taking the upper cream analogue as peanut oil;

(2) Preparing a compound, namely respectively dissolving carrageenan and xanthan gum in deionized water, and mixing a carrageenan aqueous solution and a xanthan gum aqueous solution according to a mass ratio of 1:3 to obtain a compound polysaccharide mother solution; adding a diluent into the composite polysaccharide mother solution, and diluting until the total mass concentration of carrageenan and xanthan gum is 1-1.5%, thereby obtaining a composite polysaccharide solution compound;

or respectively dissolving carrageenan and xanthan gum in deionized water, and mixing a carrageenan aqueous solution and a xanthan gum aqueous solution according to a mass ratio of 1:3 to obtain a composite polysaccharide mother solution; cooling the obtained composite polysaccharide mother solution into gel to form composite polysaccharide gel, adding diluent into the composite polysaccharide gel, diluting until the total mass concentration of carrageenan and xanthan gum is 1-1.5%, and obtaining composite polysaccharide microgel particle dispersion liquid through high-speed shearing;

(3) Uniformly mixing the peanut oil body and the compound according to the mass ratio of 8:2, and homogenizing to obtain the vegetable meat substitute fat based on the peanut oil body.

2. A process for the preparation of peanut oil based vegetable meat substitute fat as claimed in claim 1 wherein: and the high-speed shearing is carried out for 2-4 min at 8000-13000 rpm.

3. A process for the preparation of peanut oil based vegetable meat substitute fat as claimed in claim 1 wherein: the diluent comprises one or two of phosphate buffer solution and water.

4. A process for the preparation of peanut oil based vegetable meat substitute fat as claimed in claim 1 wherein: the homogenizing condition is 4000-8000 rpm for 1-4 min.

5. The peanut oil body-based vegetable meat substitute fat prepared by the preparation method of any one of claims 1-4.

6. Use of a peanut oil based vegetable meat substitute fat as claimed in claim 5 for the preparation of vegetable meat, wherein: adding vegetable meat substitute fat based on peanut oil body into wiredrawing type vegetable tissue protein in a proportion of 15-25% under the water bath condition to obtain peanut oil body-based vegetable meat;

wherein the wiredrawing plant textured protein is one or more of wiredrawing soybean textured protein, wiredrawing peanut textured protein and wiredrawing pea textured protein; the water bath temperature is 70-95 ℃.