CN116035112A - 一种3d打印膳食纤维植基肉的制备方法 - Google Patents
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Abstract
本发明公开了一种3D打印膳食纤维植基肉的制备方法,本发明利用食品3D打印技术和原料特性提高植基肉的肌原纤维结构,通过添加不溶性膳食纤维对植基肉进行营养强化并提高其消化特性,开发出一种具有肌原纤维感的膳食纤维植基肉;本发明通过食品3D打印技术精准调控植基肉品质,满足消费者的个性化需求,更适合于工业化和产业化生产;本发明获得的植基肉具有肌原纤维感,同时具有膳食纤维营养强化的特点。
Description
技术领域
本发明涉及一种3D打印膳食纤维植基肉的制备方法。
背景技术
动物蛋白肉是优质蛋白的重要来源,具有独特风味和质地,深受消费者欢迎。然而食用动物蛋白肉会存在很多弊端:一是动物肉中含有胆固醇和饱和脂肪酸,过度食用会导致心脑血管疾病的发生;二是动物肉生产带来的环境压力,包括动物养殖过程中废弃物的排放,占用土地,消耗水资源等问题。为了避免食用过多的动物蛋白肉而又保证优质蛋白的摄入,植基肉成为目前动物蛋白肉类的重要替代方式。但目前市场上的植基肉大部分缺少肉质感,不能满足消费者“看起来,闻起来,吃起来”像真实肉的需求,很大原因是由于植基肉缺少肌原纤维的丝状结构、肌间脂肪和结缔组织。而且植物蛋白常与影响蛋白质消化的抗营养因子共存,消化率往往比动物蛋白要低。虽然国内的植基肉也已经开始兴起,主要通过热挤压技术来实现。热挤压技术分为低水分挤压和高水分挤压两种,低水分挤压技术制备植基肉工艺条件成熟,柔韧性强,但和真肉的差异比较大,后续还需要复水工艺,费时费力;高水分挤压技术制备的植基肉质地更接近真实肉,但是工艺过程难以控制。
虽然低水分和高水分挤压都能生产植基肉,但一方面生产出植基肉的肌纤维感与真实肉相比还有较大差距;另一方面,挤压技术是温度、剪切和高压等多种作用力综合的结果,并一直处在变化的状态,最终产品品质变化无法精准调控,目前生产主要靠实践经验,还无法达到理论层次。因此,现有的热挤压技术还无法开发出在质地、肌原纤维结构等方面均与动物蛋白肉相媲美的植基肉,感官特性和营养功能特性与动物蛋白肉相比还有较大差距。
发明内容
针对现有动物蛋白肉存在安全隐患,且普通植基肉纤维结构差的问题。本发明利用食品3D打印技术和原料特性提高植基肉的肌原纤维结构,通过添加不溶性膳食纤维对植基肉进行营养强化并提高其消化特性,开发出一种具有肌原纤维感的膳食纤维植基肉。
本发明通过食品3D打印技术精准调控植基肉品质,满足消费者的个性化需求,更适合于工业化和产业化生产。
本发明的技术方案如下:
一种3D打印膳食纤维植基肉的制备方法,包括如下步骤:
(1)不溶性膳食纤维制备:
将干燥豆渣粉加入去离子水中,再分别通过食品级脂肪酶、淀粉酶、木瓜蛋白酶反应以除去豆渣中残余的脂肪、淀粉和粗蛋白,完成除杂后,经过离心、冷冻干燥、粉碎,得到不溶性膳食纤维(100目过筛备用);
其中,豆渣粉例如选自黄豆豆渣粉;
优选食品级脂肪酶的酶活力10万U/g,添加量3%-8%,反应条件为:温度35-60℃,pH 5-6,时间60-180min;
优选淀粉酶的酶活力2500U/g,添加量3%-8%,反应条件为:温度40-70℃,pH4.5-6.5,时间60-180min;
优选木瓜蛋白酶的酶活力10万U/g,添加量5%-10%,反应条件为:温度40-60℃,pH 6-8,时间60-180min;
(2)植基肉配方调配:
植基肉的原料配方如下:大豆分离蛋白30-40份,谷物蛋白20-30份,天然甜菜红素1-10份,不溶性膳食纤维5-10份,生物酶0.1-2.5份,香辛料0.5-2份,酱油1-5份,去离子水80-120份;
将各原料搅拌混合均匀后,装入注射器料筒中备用;
(3)植基肉的3D打印:
将装有混合原料的料筒放入食品3D打印机中,经3D打印得到植基肉;
具体的,设置3D打印模型为80mm×80mm×10mm的长方体,设置3D打印机参数分别为:打印温度25-45℃,喷嘴直径0.8-3.0mm,物料挤出速度60%-140%,打印速度20-50mm/s;
(4)植基肉的后处理
将打印好的植基肉放置在40-80℃下50-180min,完成后处理。
本发明制得的植基肉呈现出良好的肌纤维感,纤维丝状结构丰富,如附图1所示。将本发明制得的植基肉在蒸箱中蒸熟,通过与吐司切片面包、生菜、沙拉酱和番茄酱共同制成三明治,产品效果如附图2所示。
本发明涉及的技术原理如下:
本发明先将豆渣中残余的脂肪,淀粉和蛋白质通过脂肪酶、淀粉酶、木瓜蛋白酶除去,得到不溶性膳食纤维。再将大豆分离蛋白和谷物蛋白复配,通过两者之间共价键(二硫键)相互作用发生交联;添加生物酶在蛋白质分子间和分子内发生交联作用,增强其凝胶特性;添加不溶性膳食纤维增强其功能特性,进行营养强化并促进胃肠蠕动提高消化率;加入天然甜菜红素、酱油和香辛料改善植基肉的色泽和风味;加入特定比例的去离子水,将所有原料搅拌混合均匀。再将得到的混合物装入料筒,在食品3D打印机上设置形状以及打印参数,通过3D打印得到特定形状的植基肉。最后,将3D打印出的样品置于生物酶的最适温度下反应一定时间,得到的植基肉具有良好的肌纤维感。
本发明的有益效果在于:
采用开创性的食品3D打印技术,营养精准调控、个性化定制、操作简单,可重复性强。在保证低成本、可持续发展的前提下,能够生产出具有肌原纤维结构和营养强化功能的植基肉,并提高植物蛋白的消化特性,为植基肉在国内的有效发展和产业化应用拓宽市场。
本发明的关键在于,通过食品3D打印技术和原料特性制备出具有肌原纤维感的植基肉,并通过添加不溶性膳食纤维对植基肉进行营养强化。本发明获得的植基肉具有肌原纤维感,同时具有膳食纤维营养强化的特点。
附图说明
图1:3D打印膳食纤维植基肉效果图。
图2:膳食纤维植基肉三明治产品效果图。
具体实施方式
下面通过具体实施例进一步描述本发明,但本发明的保护范围并不仅限于此。
实施例1
1.不溶性膳食纤维的制备:
称取100g干燥的豆渣粉于烧杯中,加入500ml去离子水,通过磁力搅拌得到悬浮液;
①脱脂:在上述悬浮液中加入6%的脂肪酶,在45℃,pH=5.5条件下水浴反应60min,后在沸水浴中灭酶处理10min;
②脱淀粉:在上述脱脂的烧杯中加入6%的淀粉酶,在50℃,pH=6.0条件下水浴反应120min,后在沸水浴中灭酶处理10min;
③脱蛋白:在上述脱淀粉的烧杯中加入7%的木瓜蛋白酶,在55℃,pH=7.0条件下水浴反应120min,后在沸水浴中灭酶处理10min,得到豆渣不溶性膳食纤维;
经过上述三步酶解除杂后,在5000r/min条件下离心15min,后在冻干机中冷冻干燥48小时,再通过超微粉碎机,过100目筛备用。
2.植基肉配方:
在烧杯中加入大豆分离蛋白20g,谷物蛋白20g,天然甜菜红素1.5g,上述制备的不溶性膳食纤维2g,生物酶(来源于茂源链轮丝菌,酶活力1300U/g,购买自通达实业有限公司)0.2g,酱油1g,香辛料0.5g,去离子水50ml,用玻璃棒混合搅拌均匀后立即装入注射器料筒中。
3.植基肉3D打印过程:
将装满物料的料筒放入食品3D打印机后,设置打印模型为80mm×80mm×10mm的长方体,设置打印参数分别为:打印温度30℃,喷嘴直径1.2mm,物料挤出速度100%,打印速度40mm/s,印刷完成后得到3D打印植基肉。
4.后处理过程:
将上述得到的3D打印膳食纤维植基肉置于50℃条件下反应100min,得到具有纤维感的3D打印膳食纤维植基肉,如附图1所示。
5.产品表现形式:
将上述得到的3D打印膳食纤维植基肉放入蒸箱中100℃蒸制20min,将蒸熟的植基肉同吐司面包一起,切分成直角边为80mm的直角三角形,加入20g新鲜生菜,3g沙拉酱,3g番茄酱,制备得到三明治,如附图2所示。
Claims (5)
1.一种3D打印膳食纤维植基肉的制备方法,其特征在于,包括如下步骤:
(1)不溶性膳食纤维制备:
将干燥豆渣粉加入去离子水中,再分别通过食品级脂肪酶、淀粉酶、木瓜蛋白酶反应以除去豆渣中残余的脂肪、淀粉和粗蛋白,完成除杂后,经过离心、冷冻干燥、粉碎,得到不溶性膳食纤维;
(2)植基肉配方调配:
植基肉的原料配方如下:大豆分离蛋白30-40份,谷物蛋白20-30份,天然甜菜红素1-10份,不溶性膳食纤维5-10份,生物酶0.1-2.5份,香辛料0.5-2份,酱油1-5份,去离子水80-120份;
将各原料搅拌混合均匀后,装入注射器料筒中备用;
(3)植基肉的3D打印:
将装有混合原料的料筒放入食品3D打印机中,经3D打印得到植基肉;
(4)植基肉的后处理
将打印好的植基肉放置在40-80℃下50-180min,完成后处理。
2.如权利要求1所述的3D打印膳食纤维植基肉的制备方法,其特征在于,步骤(1)中,食品级脂肪酶的酶活力10万U/g,添加量3%-8%,反应条件为:温度35-60℃,pH 5-6,时间60-180min。
3.如权利要求1所述的3D打印膳食纤维植基肉的制备方法,其特征在于,步骤(1)中,淀粉酶的酶活力2500U/g,添加量3%-8%,反应条件为:温度40-70℃,pH 4.5-6.5,时间60-180min。
4.如权利要求1所述的3D打印膳食纤维植基肉的制备方法,其特征在于,步骤(1)中,木瓜蛋白酶的酶活力10万U/g,添加量5%-10%,反应条件为:温度40-60℃,pH 6-8,时间60-180min。
5.如权利要求1所述的3D打印膳食纤维植基肉的制备方法,其特征在于,步骤(3)中,设置3D打印模型为80mm×80mm×10mm的长方体,设置3D打印机参数分别为:打印温度25-45℃,喷嘴直径0.8-3.0mm,物料挤出速度60%-140%,打印速度20-50mm/s。
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