CN115474648A - Preparation method of functional plant protein meat - Google Patents
Preparation method of functional plant protein meat Download PDFInfo
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- CN115474648A CN115474648A CN202211035095.1A CN202211035095A CN115474648A CN 115474648 A CN115474648 A CN 115474648A CN 202211035095 A CN202211035095 A CN 202211035095A CN 115474648 A CN115474648 A CN 115474648A
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Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- A23J3/16—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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food, and relates to a preparation method of functional plant protein meat, which comprises the following preparation steps: crushing beans serving as a main raw material, and adding a cracking agent to leach out protein liquid; preparing purified protein liquid by salting out; curcumin is used as an additive, and mixed cyclodextrin is added to prepare a curcumin clathrate compound; adding curcumin clathrate and edible gum into the purified protein solution, cooling and softening to make the mixed solution form fibrous tissue protein; adding a mucosynthase, a thickening agent, an emulsifier, ice water and vegetable oil into the fibrous tissue protein, and stirring and emulsifying to form reticular fiber slurry; and preparing the reticular fiber pulp into a fiber structure simulating animal muscle to prepare the plant protein meat. The curcumin clathrate compound has the beneficial effects that the curcumin clathrate compound is utilized to improve the stability of the curcumin clathrate compound, a slow release effect is formed, and the curcumin is effectively utilized to remove protein fishy smell and enrich nutrition.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of functional plant protein meat.
Background
The vegetable protein meat uses the vegetable protein as a main raw material, and can reduce the emission of greenhouse gases and the occupation of agricultural land and water consumption as a meat substitute, and can prevent residual antibiotics, hormones, pesticide residues and the like of the animal meat from entering the human body and preventing the infection of animal epidemic diseases. Therefore, the plant protein meat has great significance for society, environmental protection and human health.
The pace of modern life is accelerated and the environmental pollution is aggravated, so that the health hidden troubles are more and more, various senile diseases and chronic diseases are more and more younger, and the proportion of real health of human beings is less and less. Although vegetable protein meat as a meat substitute contains most of amino acids and nutrients required by human body, only providing essential nutrients has not been able to meet people's needs.
The invention discloses functional plant protein meat, which can provide essential amino acid and nutrient required by a human body and can also add specific nutrient to provide health care effect while fully simulating the taste, color and flavor of real meat. According to the invention, curcumin is used as an added nutrient, polysaccharide is used as a carrier, and the curcumin is added in a specific process in the preparation process of plant protein meat, so that the curcumin can be stored in the protein meat for a long time, can fully exert the biological activity after being eaten and enters a human body, and realizes the health-care effects of resisting inflammation, regulating immunity, preventing senile dementia and the like.
Curcumin is rich in biological activities such as antioxidation, anti-inflammation, blood fat reduction, thrombus and myocardial infarction inhibition, immunoregulation and obesity inhibition, and the like, but has low solubility and is easy to be metabolized and decomposed, so that the bioavailability is reduced, and the effect is greatly reduced. Polysaccharides are not only used as energy substances, but also participate in various activities of cells in life phenomena, and have properties of anti-inflammation, immunoregulation, anti-tumor activity, anti-aging, blood sugar reduction, blood fat reduction, antivirus and the like which are discovered and utilized. The nanometer preparation is prepared by selecting polysaccharide coating according to the characteristic requirements of plant protein meat, so that curcumin can resist the decomposition of pepsin after entering a human body, is beneficial to carrying curcumin to intestinal tracts, ensures the complete absorption of curcumin, and improves the bioavailability.
Disclosure of Invention
The invention aims to provide a preparation method of functional plant protein meat, which combines plant protein meat with functional food to produce healthier and delicious protein meat products.
The technical scheme for solving the technical problems is as follows:
a method for preparing functional vegetable protein meat comprises the following steps:
crushing beans serving as a main raw material into powder, and adding a cracking agent into the powder to leach out protein liquid;
precipitating the protein solution by salting out method, and collecting supernatant as purified protein solution;
taking a certain amount of curcumin as an additive, adding mixed cyclodextrin, and preparing a curcumin clathrate compound by a saturated aqueous solution method;
adding the curcumin inclusion compound and edible gum into the purified protein liquid, cooling and softening to enable the mixed liquid to form fibrous tissue protein;
adding a mucosynthase, a thickening agent, an emulsifier, ice water and vegetable oil into the fibrous tissue protein, and stirring and emulsifying to form a reticular fiber slurry;
and preparing the reticular fiber pulp into a fiber structure simulating animal muscle to prepare the plant protein meat.
As a preferable technical scheme of the invention, the mixed cyclodextrin comprises beta-cyclodextrin and hydroxypropyl-beta-cyclodextrin, wherein the mass ratio of the beta-cyclodextrin to the hydroxypropyl-beta-cyclodextrin is 1: 1-2.
As a preferred technical scheme of the invention, the preparation of the curcumin clathrate compound by the saturated aqueous solution method specifically comprises the following steps:
mixing 10-12 parts of the mixed cyclodextrin with 70-80 parts of water and 2 parts of 95% ethanol solution, heating to 60-70 ℃ for dissolution, and cooling to 50-60 ℃ to obtain a mixed cyclodextrin saturated solution;
slowly adding 2-5 parts of curcumin into the mixed cyclodextrin saturated solution, carrying out high-speed shearing inclusion by using a shearing machine, keeping the temperature of the system between 50 and 55 ℃, and cooling to room temperature after shearing for 30-60 min to obtain a curcumin inclusion compound solution;
and spray drying the curcumin clathrate solution to obtain the curcumin clathrate.
As a preferable technical scheme of the invention, the crushing method of the beans is ultrasonic crushing, and the crushing and leaching steps comprise:
soaking the beans in water, and then grinding the beans to particles with the particle size of 0.1-0.2 cm;
and adding 50-60% ethanol solution into the particles, carrying out ultrasonic oscillation and crushing, and then adding a cracking agent to continue ultrasonic oscillation.
As a preferred embodiment of the present invention, the cleavage agent comprises a bisamidopropyl group and a dithio sugar alcohol.
As a preferred technical scheme of the invention, the edible gum comprises carrageenan and konjac glucomannan.
In a preferred embodiment of the present invention, the mucosynthase is glutamyl transaminase.
As a preferable technical scheme of the invention, the thickening agent is gelatin or konjac glucomannan.
In a preferred embodiment of the present invention, the emulsifier is lecithin.
In a preferred embodiment of the present invention, the method for preparing the fiber structure simulating animal muscle from the reticular fiber slurry is performed by 3D printing.
Compared with the prior art, the invention has at least the following beneficial effects:
1. the research combines the concepts of plant protein meat and functional food, so that people can eat healthy meat and can eat meat healthier;
2. the polysaccharide derivative is used as a curcumin carrier, and the nanoemulsion is prepared by a molecular embedding method, so that the bioavailability and water solubility of curcumin are improved, and the curcumin can be better absorbed by a human body and can achieve a health-care effect by utilizing the bioactivity of the curcumin. Both the polysaccharide and the curcumin have high-efficiency biological activities of resisting inflammation, inhibiting blood pressure, inhibiting blood fat and regulating gastrointestinal flora, are safe and nontoxic and have no adverse reaction when being used as food additives, and can greatly improve the efficacy of the food additives by combining the polysaccharide and the curcumin;
3. the vegetable protein structure reconstruction process and the analysis and reconstruction of the real meat flavor are innovative processes with higher research heat at present.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention aims to provide plant protein meat with a health-care function, which is prepared from plant protein, and the embodiment of the invention specifically discloses a preparation method of functional plant protein meat, which comprises the following steps:
s1, crushing 500g of beans serving as a main raw material into powder, and adding a cracking agent into the powder to leach out protein liquid; in this step, peas and soybeans are generally used as the beans. The difference lies in that the secondary generation isolates separated from different types are different, the types of trace elements contained in peas are richer than those of soybeans, but in the aspect of extracting protein content, the protein content of the soybean protein is far higher than that of the pea protein, and the soybeans have higher cost performance. Specifically, the crushing method of the beans is ultrasonic crushing, and the crushing and leaching steps comprise:
s1.1, soaking the beans in water, and then grinding the beans to particles with the particle size of 0.1-0.2 cm;
s1.2, adding 50-60% ethanol solution into the particles, carrying out ultrasonic oscillation and crushing, and then adding a cracking agent to continue ultrasonic oscillation. Wherein the lysis solution is prepared from 0.2g CHAPS (Cholamidopropyl) into 5ml sterilized water, and 1M DTT (dithiol) 50-60 μ/ml. And performing electrophoresis by using a protein electrophoresis apparatus. The ultrasonic frequency of the ultrasonic crushing is 15-25 Hz, the power is 400W, and the ultrasonic duration is 60-120 s.
S2, precipitating the protein solution by a salting-out method, wherein the supernatant is purified protein solution; the salting-out method in the step is the prior art, so the salting-out method is not described in detail, more impurities such as plant fibers, polysaccharides, foreign proteins and the like exist after the protein is centrifuged, the salting-out method is used for precipitation, neutral salt with higher hydrophilicity than the protein is used, salt ions are hydrated in water, the protein is dehydrated from a hydration membrane, and the protein is precipitated under the interaction of a hydrophobic region to achieve the purpose of purification, so the required protein is further purified. The step can effectively remove unnecessary impurities in the protein, further reduce bad factors such as peculiar smell and fishy smell, and improve the simulation degree of the plant-based meat on the raw materials close to the animal meat. .
S3, taking a certain amount of curcumin as an additive, adding mixed cyclodextrin, and preparing a curcumin clathrate compound by a saturated aqueous solution method; wherein the mixed cyclodextrin comprises beta-cyclodextrin and hydroxypropyl-beta-cyclodextrin, the mass ratio of the beta-cyclodextrin to the hydroxypropyl-beta-cyclodextrin is 1: 1-2, and the specific inclusion step comprises the following steps:
s3.1, mixing 10-12 g of the mixed cyclodextrin with 70-80 g of water and 2g of 95% ethanol solution, heating to 60-70 ℃ for dissolution, and cooling to 50-60 ℃ to obtain a mixed cyclodextrin saturated solution;
s3.2, slowly adding 2-5 g of curcumin into the mixed cyclodextrin saturated solution, carrying out high-speed shearing inclusion by using a shearing machine, keeping the temperature of the system between 50 and 55 ℃, shearing for 30-60 min, and cooling to room temperature to obtain a curcumin inclusion compound solution;
and S3.3, spray drying the curcumin clathrate solution to obtain the curcumin clathrate.
In the steps, the cyclodextrin mainly has the function of coating a required release substance, namely curcumin, so that the curcumin can be triggered to rupture the outer wall under a specific condition, thereby preventing the nutrient loss of a curcumin core material caused by environmental factors.
S4, adding the curcumin inclusion compound and edible gum into the purified protein liquid, cooling and softening to enable the mixed liquid to form fibrous tissue protein; in the step, the edible gum can adopt carrageenan and konjac gum, and the purpose of adding the edible gum is to improve the water retention performance of the fibrous tissue protein in the material and obviously improve the wettability of the fibrous tissue protein.
S5, adding a mucosynthase, a thickening agent, an emulsifier, ice water and vegetable oil into the fibrous tissue protein, and stirring and emulsifying to form a reticular fiber slurry; in the step, the mucosynthase is glutamyl transaminase, the emulsifier is lecithin, the thickener can be gelatin and konjac glucomannan, although the thickener and the edible gum in the step can be konjac glucomannan, the use purposes of the thickener and the edible gum are different, the purpose of the edible gum is to improve the water retention of tissue protein, and the function of the thickener is to improve the adhesion degree of the raw materials and the auxiliary materials in the mixing process.
Therefore, the strip-shaped filamentous fibrous tissue protein can be obtained through the two steps of S4 and S5, and the subsequent extrusion simulation of the internal network structure of the animal muscle is facilitated. Emulsifying the homogenized curcumin purified protein, a compound thickening agent, an emulsifying agent, ice water and vegetable oil in a stirrer, and stirring into viscous slurry. The cross-linking action of the mucosynthase, protein and fibrous tissue protein is utilized to make the protein and fibrous tissue protein form multi-layer reticular fiber with high fiber strength.
S6, preparing the reticular fiber pulp into a fiber structure simulating animal muscle through 3D printing to prepare plant protein meat; specifically, the reticular fiber pulp is used as a biological ink raw material of a 3D printer and is filled to a fine spraying nozzle, the 3D printer is used for simulating the muscle structure, texture and other fiber forming modeling of animal meat, and a high-humidity extrusion technology is used for generating the texture similar to animal meat striated muscle and other textures to prepare the required appearance.
The above description specifically describes the preferred embodiments of the present invention, but of course, since the present invention belongs to the field of food, the parameters such as process will inevitably change depending on the influence of factors such as raw materials and product requirements. Equivalent changes or corresponding modifications made by those skilled in the art without departing from the spirit of the invention shall fall within the protection scope of the invention.
Claims (10)
1. A preparation method of functional plant protein meat is characterized by comprising the following steps:
crushing beans serving as a main raw material into powder, and adding a cracking agent into the powder to leach out protein liquid;
precipitating the protein solution by a salting-out method, wherein the supernatant is purified protein solution;
taking a certain amount of curcumin as an additive, adding mixed cyclodextrin, and preparing a curcumin clathrate compound by a saturated aqueous solution method;
adding the curcumin inclusion compound and edible gum into the purified protein liquid, cooling and softening to enable the mixed liquid to form fibrous tissue protein;
adding a mucosynthase, a thickening agent, an emulsifier, ice water and vegetable oil into the fibrous tissue protein, and stirring and emulsifying to form reticular fiber slurry;
and preparing the reticular fiber pulp into a fiber structure simulating animal muscle to prepare the plant protein meat.
2. The method for preparing functional plant protein meat as claimed in claim 1, wherein the mixed cyclodextrin comprises β -cyclodextrin and hydroxypropyl- β -cyclodextrin, wherein the mass ratio of β -cyclodextrin to hydroxypropyl- β -cyclodextrin is 1: 1-2.
3. The preparation method of the functional plant protein meat as claimed in claim 2, wherein the preparation of curcumin clathrate compound by saturated aqueous solution method specifically comprises the following steps:
mixing 10-12 parts of the mixed cyclodextrin with 70-80 parts of water and 2 parts of 95% ethanol solution, heating to 60-70 ℃ for dissolution, and cooling to 50-60 ℃ to obtain a mixed cyclodextrin saturated solution;
slowly adding 2-5 parts of curcumin into the mixed cyclodextrin saturated solution, carrying out high-speed shearing inclusion by using a shearing machine, keeping the temperature of the system between 50 and 55 ℃, and cooling to room temperature after shearing for 30-60 min to obtain a curcumin inclusion compound solution;
and spray drying the curcumin clathrate solution to obtain the curcumin clathrate.
4. The method for preparing functional vegetable protein meat as claimed in claim 1, wherein the crushing method of the beans is ultrasonic crushing, and the crushing and leaching step comprises:
soaking the beans in water, and then grinding the beans to particles with the particle size of 0.1-0.2 cm;
and adding 50-60% ethanol solution into the particles, carrying out ultrasonic oscillation and crushing, and then adding a cracking agent to continue ultrasonic oscillation.
5. The method of claim 4, wherein the cleavage agent comprises a bisamidopropyl group and a dithiol.
6. The method for preparing functional vegetable protein meat as claimed in claim 1, wherein the edible gum comprises carrageenan and konjac gum.
7. The method of claim 1, wherein said mucosynthase is a glutamyl transaminase.
8. The method for preparing functional vegetable protein meat as claimed in claim 1, wherein the thickener is gelatin or konjac gum.
9. The method of claim 1, wherein the emulsifier is lecithin.
10. The method for preparing functional plant protein meat as claimed in claim 1, wherein the method for preparing the reticular fiber slurry into the fiber structure simulating animal muscle is performed by 3D printing.
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