CN116762869A

CN116762869A - Whole plant-based structured grease and preparation method and application thereof

Info

Publication number: CN116762869A
Application number: CN202211284624.1A
Authority: CN
Inventors: 杨晓泉; 韩传武; 郭健
Original assignee: South China University of Technology SCUT
Current assignee: South China University of Technology SCUT
Priority date: 2022-10-17
Filing date: 2022-10-17
Publication date: 2023-09-19

Abstract

The application discloses a whole plant-based structured grease and a preparation method and application thereof, belonging to the field of food processing and application. The application prepares the whole plant-based structured grease by shearing and mixing plant-based raw materials, vegetable oil and water with low energy. The whole plant-based structured grease provided by the application has the advantages of simple preparation process, wide application range (different types of plant-based raw materials can be prepared), no oil gel, food additive, trans fatty acid and saturated fatty acid, good structural property, excellent stability, nutrition, safety, functional property and the like. The application also discloses application of the whole plant-based structured grease in the plant-based meat product, which endows the plant-based meat product and animal meat with similar juiciness and grease sense, simulates the mouthfeel with high simulation degree, and provides a new solution for developing new generation plant-based food.

Description

Whole plant-based structured grease and preparation method and application thereof

Technical Field

The application belongs to the field of food processing and application, and particularly relates to whole plant-based structured grease and a preparation method and application thereof.

Background

In recent decades, global warming trends become serious, and temperature re-creation histories in many areas of the world in the present year (2022) are high, so that the home environment and climate in which humans live are developing in an uncontrollable direction. The source of these changes-greenhouse gas emissions, 20% of which originate from animal product production, if left uncontrolled, will reach 80% by 2050. Furthermore, diseases such as cardiovascular diseases, obesity, diabetes, hyperlipidemia and the like are increasingly manifested by excessive consumption of animal-based products, particularly animal proteins (red meat) and animal fats (saturated fats). Thus, plant-based foods began to be popular worldwide, under the great background of environmental sustainability and health problems and new consumption concepts. Plant-based meat products are the most important plant-based food which also starts to develop at the earliest time, a large amount of cross-country companies and research teams invest huge capital and manpower and material resources, but the market is still in a bottleneck stage, and compared with animal meat, the taste and flavor of the meat are still far from being widely accepted by consumers.

Animal meat is pleasing because of the pleasure provided by its complex hierarchical structure. Muscle fibers provide a chewing sensation (chewist) and fat tissue undergoes a phase transition after various cooking processes, releasing partially melted fat into hot gravy, providing juiciness (fleeciness), while melted fat provides lubrication to bolus fragments and oral surfaces under the emulsification of saliva, providing a greasy feel (oil). In the current plant-based meat products, plant proteins such as soybean, wheat and pea are usually taken as raw materials, and are extruded and puffed or extruded with high moisture to form a textured solid matrix with a fiber structure, so that the textured solid matrix can form a fiber structure similar to animal meat, and the required chewing sense is provided. However, the chewing sensation does not represent all of the mouthfeel of animal meat, and the juiciness and greasy feel imparted by fat plays an important role in the mouthfeel development of plant-based meat products.

Therefore, structuring and application of vegetable oils rich in unsaturated fatty acids to vegetable-based foods is an important direction of great interest. The prior art for structuring vegetable oils has the following:

(1) Hydrogenated, however, hydrogenated oils tend to be rich in highly saturated fatty acids and trans fatty acids, which do not meet the health needs of people;

(2) The gel is directly added, and comprises small molecular gel (phospholipid, natural wax, mono-diglyceride, fatty acid and the like) and high molecular gel (ethylcellulose), but many gels in the method cannot be used in actual production, and even if the gel can be used, higher concentration and temperature of the gel are required, so that the influence on the mouthfeel and flavor of the grease is larger;

(3) The structured grease is prepared by an emulsion template method, a foam template method and a solvent replacement method, and animal proteins with better functional properties are mostly adopted in the method, so that the prepared structured grease does not accord with the definition of plant-based food; in addition, the structured grease prepared by the emulsion template method and the foam template method can not imitate the characteristic of fat outflow in animal meat when being applied to plant-based meat products because of oil leakage phenomenon caused by interface destruction before processing or oil drops are tightly bound in a protein network; the solvent replacement method involves an organic solvent and cannot be applied to actual production.

The application discloses an oleogel preparation method, a preparation method and application thereof, but the oleogel adopts whey protein, belongs to animal protein, cannot meet the application requirements in plant-based food, and needs to carry out denaturation pretreatment on the whey protein, thus having complex flow and complex process and being unfavorable for industrialized continuous production.

The method is similar to the method for preparing the oil gel by the Chinese patent application, the method is required to modify the protein into colloidal particles, the pretreatment process of the sample is complicated, the preparation of the method can only be obtained by ball milling and homogenizing, the sample treatment capacity in the ball milling and homogenizing process is small, the industrial mass production is not facilitated, and the application of the method in food is limited.

In addition, both of the above patent applications surround the preparation of oleogel with proteins, and have certain limitations in the context of various types and kinds of foods, and cannot be widely applied to various types of foods.

Disclosure of Invention

Aiming at the problems of poor taste simulation degree, low consumer acceptance degree and the like in the existing plant-based food, the application provides a full plant-based structured grease and a preparation method and application thereof. The whole plant-based structured grease has no animal component, does not add any gelling agent or chemical reagent, can be applied to plant-based foods, and provides real mouthfeel and pleasant feel. The structuring refers to the transformation of liquid vegetable oil in a flowing state into semisolid/solid grease in a non-flowing state, so that the vegetable grease has the property of solid animal fat. The whole plant-based structured grease is simple to prepare and is suitable for various plant-based raw materials. The oil content of the whole plant-based structured grease is high (50-90 parts); freeze thawing resistance (-40 ℃ for 12h to 25 ℃ for 12 h), and circulating for three times; in a semi-solid state or/and in a solid state (storage modulus significantly higher than loss modulus); the application to plant-based food products, such as, for example, to the release of partial fat after heating in plant-based meat products, provides similar organoleptic attributes to animal meat, such as juiciness and greasy feel.

The application takes plant-based raw materials as a starting point, mainly solves the problem of difficult construction of structured grease by plant proteins, develops a method for constructing structured grease by various plant-based raw materials (polysaccharide, such as starch, microalgae, such as chlorella, and the like) based on the plant proteins, and provides a production scheme for industrialized continuous mass production of the plant-based structured grease. In addition, the whole plant-based structured grease is constructed and applied to plant-based food, and the high simulation degree simulates the taste, so that a new solution is provided for developing new generation plant-based food, and the method has important significance for the development of the global plant-based food industry.

The application provides a preparation method of whole plant-based structured grease, which comprises the following steps:

(1) Carrying out dry heat treatment on the plant-based raw materials;

(2) Grinding and sieving the plant-based raw material subjected to the dry heat treatment in the step (1);

(3) Mixing plant-based raw materials, vegetable oil and water according to a fixed sequence, firstly, shearing and mixing the plant-based raw materials ground and sieved in the step (2) with the vegetable oil, and uniformly dispersing to obtain a dispersion liquid;

(4) And (3) adding water into the dispersion liquid obtained in the step (3), and shearing and mixing to obtain the whole plant-based structured grease.

Further, the preparation method of the whole plant-based structured grease comprises, by mass, 8-35 parts of plant-based raw materials, 50-90 parts of vegetable oil and 2-25 parts of water.

Further, the plant-based raw material in the step (1) comprises more than one of plant proteins, polysaccharides and microalgae.

Further, the plant protein comprises one or more of soybean protein, chickpea protein, hyacinth bean protein, peanut protein, almond protein, wheat protein, mung bean protein, pea protein and potato protein.

Further, the soybean protein may include one or more of commercial soybean protein isolate, commercial soybean protein concentrate, freeze-dried soybean protein isolate after alkali dissolution and acid precipitation, spray-dried soybean protein isolate after alkali dissolution and acid precipitation, and ethanol water-washed soybean protein isolate.

Further, the wheat protein may include one or more of gliadin, wheat glutenin and wheat gluten.

Further, the polysaccharide comprises one or more of starch, cellulose and pectin.

Further, the starch may include one or more of wheat starch, corn starch, potato starch, mung bean starch, tapioca starch, sweet potato starch, pea starch, and modified starch.

Further, the microalgae comprise more than one of spirulina, chlorella, dunaliella salina and Haematococcus pluvialis.

Further, the temperature of the dry heat treatment in the step (1) is 50-200 ℃, and the time of the dry heat treatment in the step (1) is 0.1-2 h.

Further, the grinding in the step (2) comprises one or more of manual mortar grinding, pulverizer grinding, wall breaking machine grinding, refiner grinding, tissue grinding and ball milling.

Further, the number of the screen meshes of the grinding and sieving in the step (2) is 100-300 meshes.

Further, the vegetable oil in the step (3) comprises more than one of soybean oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil, rapeseed oil, cottonseed oil, olive oil, camellia seed oil, rice bran oil and algae oil.

Further, the shearing mixing comprises more than one of manual stirring, magnetic stirring, mechanical stirring, colloid mill mixing, high-pressure micro-jet mixing and ball milling mixing.

Further, the rotation speed of the mechanical stirring is 50rpm-500rpm.

The application provides whole plant-based structured grease prepared by the preparation method.

Further, the whole plant-based structured grease may be one or more of semi-solid and solid.

The application also provides application of the whole plant-based structured grease in preparing plant-based food.

Further, the plant-based food may include one or more of a plant-based meat product, a plant-based baked food, a plant-based dairy product, and a plant-based dessert; the plant-based meat product may include one or more of plant-based chunks, plant-based sausage, plant-based hamburgers, and plant-based seafood; the plant-based baked food may include one or more of a plant-based cake, a plant-based bread, and a plant-based biscuit; the plant-based dairy product may include one or more of plant-based cheese and plant-based ice cream; the plant-based confectionary pieces include plant-based chocolate.

Further, the method for preparing the plant-based meat product with animal meat taste from the whole plant-based structured oil comprises the following steps:

(1) Whole plant-based structured oil, commercial soy protein isolate solution and commercial wire drawing protein were mixed according to (0.1-5): (1-5): mixing the components (1-10) in a mass ratio to prepare a mixture 1;

(2) Adding 0.5-3% of transglutaminase by mass of the mixture 1 into the mixture 1, and continuously mixing for 1-5min to uniformly distribute the transglutaminase to obtain a mixture 2;

(3) And (3) placing the mixture 2 in a water bath kettle at 45 ℃ for 1-5h to enable the mixture 2 to be fully crosslinked, and obtaining the plant-based meat product with the animal meat taste.

Further, the method for preparing the plant-based meat product with the animal meat taste from the whole plant-based structured oil further comprises the step of adding spices or/and essence and spices or/and food colors into the oil phase.

Further, the method for preparing the plant-based meat product with the animal meat taste from the whole plant-based structured oil further comprises the step of adding spices or/and essence and spices or/and food colors into the water phase.

Further, the method for preparing the plant-based meat product with the animal meat taste by using the whole plant-based structured oil further comprises the steps of adding spice or/and essence and spice or/and food pigment into the oil phase and adding spice or/and essence and spice or/and food pigment into the water phase.

Further, the plant-based meat product is a plant-based chunk meat.

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

1. the raw materials adopted by the all-plant-based structured grease are plant components, namely the all-plant-based raw materials, the plant-based raw materials do not need to be subjected to additional processing treatment, any animal components are not added, any food additives, trans fatty acids and saturated fatty acids are not added, the application range is wide (all the different types of plant-based raw materials can be prepared), the grease does not contain oleogel, the grease has good structural properties and excellent stability, shows advantages in the aspects of nutrition, safety, functional properties and the like, and can meet the application requirements of all plant-based foods.

2. The whole plant-based structured grease provided by the application has higher oil content (50-90 parts), is semi-solid or solid (the storage modulus is obviously higher than the loss modulus), and can be widely applied to food systems. Has good freeze thawing resistance stability (-40 ℃ 12 h-25 ℃ 12h, and is circulated for three times), and can keep stable properties in the processing and transportation processes.

3. The whole plant-based structured grease provided by the application has a simple preparation process, does not need any gel, does not need heating, does not need high-energy homogeneous mixing, and can be obtained only through simple low-energy (low-rotation speed) shearing mixing. The whole plant-based structured grease obtained by the application can be crosslinked with a high protein matrix through transglutaminase to form plant-based meat blocks, has the characteristic of partial fat dissolution after high-temperature heating, provides a juicy and grease feel similar to animal meat for plant-based meat products, simulates the mouthfeel with high simulation degree, and provides a new solution for developing new-generation plant-based food special grease.

4. The preparation method does not need to add any oil gel or emulsifier, has simple and convenient preparation process and accords with the definition of the cleaning label; the method has all plant ingredients, and meets the definition of plant-based food.

5. The whole plant-based structured grease provided by the application is used as an animal component in a substitute food to prevent related animal diseases and promote sustainable development of the environment.

Drawings

FIG. 1 is a frequency scan of soy protein structured fat prepared under different conditions of example 4.

FIG. 2 is a bar graph of the juice release from plant-based chunk meat prepared in example 7.

Detailed Description

For a further understanding of the present application, preferred embodiments of the application are described below in conjunction with the examples, but it should be understood that these descriptions are merely intended to illustrate further features and advantages of the application and are not limiting of the application claims. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and are deemed to be included within the present application.

As used herein, plant-based materials may include, but are not limited to, vegetable proteins, polysaccharides, and microalgae. Preferably, the plant-based material is a plant protein. The vegetable proteins may include, but are not limited to, one or more of soy protein, chickpea protein, lentil protein, peanut protein, almond protein, wheat protein, mung bean protein, pea protein, and potato protein. Polysaccharides include, but are not limited to, one or more of starch, cellulose, and pectin; preferably, the polysaccharide is starch. The starch may include, but is not limited to, one or more of wheat starch, corn starch, potato starch, mung bean starch, tapioca starch, sweet potato starch, pea starch, and modified starch. Microalgae may include, but are not limited to, one or more of spirulina, chlorella, dunaliella salina, and haematococcus pluvialis.

As used herein, the content of the plant-based raw material is 8 to 35 parts by mass, for example, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, or any value therebetween.

As used herein, vegetable oils include, but are not limited to, one or more of soybean oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil, rapeseed oil, cottonseed oil, olive oil, camellia seed oil, rice bran oil, and algae oil. In the present application, the content of the vegetable oil is 50 to 90 parts by mass, for example, 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 89 parts, 90 parts or any value therebetween.

As used herein, the whole plant-based structured grease may also contain an appropriate amount of water, for example, 2-25 parts, for example, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or any value therebetween, in parts by mass.

As used herein, plant-based materials require a dry heat treatment. The dry heat treatment temperature is 50-200deg.C, such as 50deg.C, 60deg.C, 70deg.C, 80deg.C, 90deg.C, 100deg.C, 110deg.C, 120deg.C, 130deg.C, 140deg.C, 150deg.C, 160deg.C, 170deg.C, 180deg.C, 190deg.C, 200deg.C, or any value within 50-200deg.C. The dry heat treatment time is 0.1 to 2 hours, for example, 0.1 hours, 0.5 hours, 1 hour, 1.5 hours, 2 hours or any value in the range of 0.1 to 2 hours.

As used in the present application, the plant-based raw material after the dry heat treatment needs to be ground and sieved. Grinding includes, but is not limited to, one or more of manual mortar grinding, pulverizer grinding, wall breaker grinding, refiner grinding, tissue grinder grinding, and ball mill grinding; the number of passes is 100-300 mesh, for example 100 mesh, 150 mesh, 200 mesh, 250 mesh, 290 mesh, 300 mesh or any value therebetween.

As used herein, the whole plant-based structured grease of the present application can be prepared by shear mixing a plant-based raw material, a vegetable oil and water. Preferably, the plant-based raw material is sheared and mixed with the vegetable oil before adding water. In the present application, shear mixing includes, but is not limited to, one or more of manual stirring, magnetic stirring, mechanical stirring, colloid mill mixing, high pressure micro-jet mixing, and ball mill mixing.

As used herein, freeze-thaw resistance refers to the ability of a material to undergo alternating cold and hot temperature changes while retaining its original properties. Preferably, freeze-thaw durability can be measured by a temperature controlled oven to indicate freeze-thaw stability of the subject. In the present application, freeze-thaw cycles can characterize the stability of whole plant-based structured greases during processing and cold chain transport.

As used herein, semi-solid or solid state behavior of the whole plant-based structured grease may be characterized by rheological parameters such as storage modulus and loss modulus. The storage modulus is also called as elastic modulus and reflects the elasticity of the study object; loss modulus is also called viscous modulus, and reflects the viscosity of the study object; when the storage modulus is much greater than the loss modulus, the study is solid; when the storage modulus is slightly greater than or equal to the loss modulus, the study object is semi-solid; when the storage modulus is less than the loss modulus, the subject is in a liquid state.

As used herein, the whole plant-based structured grease may be applied in a plant-based food, preferably the plant-based food is a plant-based meat product. Plant-based foods include, but are not limited to, one or more of plant-based meat products, plant-based baked goods, plant-based dairy products, and plant-based desserts.

The present application will be explained in further detail with reference to examples. However, those skilled in the art will appreciate that these examples are provided for illustrative purposes only and are not intended to limit the present application.

Embodiments of the present application will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present application and should not be construed as limiting the scope of the present application.

The testing method comprises the following steps:

1. rheological properties: the storage modulus and loss modulus were determined by rheometry. All tests used a 35mm diameter circular geometry plate with a 1mm gap from the sample stage. Firstly, strain scanning is carried out under the conditions that the constant frequency is 1Hz and the strain scanning range is 0.01% -100%, and the strain is 0.1% and is located in a sample linear viscoelastic region; then, frequency scanning is carried out under the conditions that the strain is 0.1%, the temperature is 25 ℃ and the frequency scanning range is 0.1-100Hz, and the change rule of the storage modulus and the loss modulus along with the frequency is recorded.

2. Freeze thawing resistance: the whole plant-based structured grease is taken out after being placed in a freezing chamber at the temperature of minus 40 ℃ for 12 hours, and is placed in a constant temperature box at the temperature of 25 ℃ for 12 hours, and the whole plant-based structured grease is circulated for three times in this sequence. The rheological properties were determined rheologically after each cycle.

3. Juiciness measurement: the amount of released juice from the sample was characterized by measuring the content of beta-carotene in the plant based meat sample by an indirect method using an ultraviolet spectrophotometer. Beta-carotene is dissolved in vegetable oil in advance.

The testing steps are as follows:

(1) Extracting a sample: heating the prepared 5g plant-based meat block to 100 ℃, keeping the temperature for 10min, cooling to room temperature, fully crushing to simulate chewing of the mouth, adding 2.5mL of n-hexane, shaking uniformly, centrifugally extracting an oil phase layer rich in beta-carotene released by a sample, and diluting the centrifugally obtained oil phase by 12.5mL of n-hexane for 6 times for later use.

(2) Measuring a sample: the absorbance of the diluted oil phase was measured at 450nm and the beta-carotene content in the sample was calculated using a beta-carotene standard curve prepared under the same conditions.

(3) Description of results: characterizing the juice releasing capacity of the plant-based meat pieces with the beta-carotene content; the higher the content of beta-carotene released, the better the juiciness of the sample.

4. Sensory score: the juiciness of the plant-based chunk can also be quantitatively characterized by a sensory evaluation method. Sensory evaluation of plant-based chunks was performed using quantitative descriptive analysis. Both the sensory attributes of greasy feel (oil) and perceived thickness (thickness) were analyzed.

And (3) a photosensitive evaluation step:

(1) Sensory training: the evaluation criteria for the greasy feel was the greasy feel perceived by the tongue when the sample was slid over the top of the mouth; the evaluation criteria for perceived thickness was that the tongue was pressed against the upper jaw by up and down movement after the sample was discharged. Training definitions of two sensory attributes by adopting water and soybean oil for multiple courses, wherein drinking water represents lack of the two sensory attributes, and is scored as '0'; the drinking oil is representative of being rich in this attribute, scored as "10".

(2) Sensory evaluation: a weight (2 g) of plant based chunk meat heated to 100 ℃ (10 min hold) cooled to room temperature was chewed in the mouth, chewed until spit out when to be swallowed, and scored for sample organoleptic properties. The mouth was cleaned with bread and water in the middle of the sample.

5. Appearance scoring: and analyzing the whole plant-based structured grease by adopting an observation scoring method.

V/v: the appearance is uniform and fine;

v: the appearance is basically uniform and slightly rough;

and (2) the following steps: indicating uneven appearance and rough surface;

x: indicating that it is not molded.

Example 1: preparation of structured grease from different plant-based raw materials

Table 1: structured grease formula with different plant-based raw materials

Plant-based raw materials	Soybean oil	Water and its preparation method	Appearance scoring
				28 parts of soybean protein	65 parts of	7 parts of	√√√
Pea protein 26 parts	61 parts of	13 parts of	√√
				Wheat starch 28 parts	66 parts of	6 parts of	√√√
Chlorella 23 parts	54 parts of	23 parts of	√

Structured grease can be prepared from different plant-based raw materials, and the appearance of the structured grease prepared from different plant-based raw materials is obviously different. When the plant-based raw material is plant protein, the appearance of the structured grease is yellow brown; when the plant-based raw material is wheat starch, the plant-based raw material is white solid, and the appearance is more like animal fat (lard); when the plant-based raw material is chlorella, the color is brown-green, and the appearance is poor.

Soy protein, pea protein, wheat starch and chlorella structured fat were prepared separately in the proportions of table 1 (1 part in table 1 represents 1 g). Specifically, 28 parts of soybean protein, 26 parts of pea protein, 28 parts of wheat starch and 23 parts of spirulina after dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (sieving with a sieve of 200 meshes) by a grinder are respectively added into 65 parts of soybean oil, 61 parts of soybean oil, 66 parts of soybean oil and 54 parts of spirulina, shearing and mixing are carried out for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, then 7 parts of water, 13 parts of water, 6 parts of water and 23 parts of water are respectively added into the uniform mixed liquid, and shearing and mixing are carried out for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the structured grease of different plant-based raw materials.

Example 2: preparation of structured grease of different vegetable oils

Different vegetable oil soy protein structured greases were prepared in the proportions of table 2 (1 part in table 2 represents 1 g). Specifically, 28 parts of soybean protein after dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the sieving mesh number is 200 meshes) by a grinder is respectively added into 65 parts of soybean oil, sunflower seed oil and algae oil, the mixture is sheared and mixed for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, 7 parts of water is respectively added into the uniform mixed liquid, and the shearing and mixing mode is adopted for 6min by adopting the low-rotation-speed (100 rpm) mechanical stirring mode to obtain the different vegetable oil structured grease.

Table 2: formula of structured grease of different vegetable oils

Soybean protein	Vegetable oil	Water and its preparation method	Appearance scoring
				28 parts of	65 parts of soybean oil	7 parts of	√√√
28 parts of	65 parts of sunflower seed oil	7 parts of	√√√
				28 parts of	65 parts of algae oil	7 parts of	√√√

Structured grease can be prepared from different kinds of vegetable oil, the appearance of the structured grease of different vegetable oils is slightly different, the structured grease prepared from soybean oil and sunflower seed oil has low transparency and is brown yellow, and the structured grease prepared from algae oil has better transparency and is bright yellow.

Example 3: preparation of soybean protein structured grease under different conditions

Soy protein structured fats and oils (sample a, sample B) were prepared under different conditions in the proportions of table 3 (1 part in table 3 represents 1 g). Specifically, 30 parts of soybean protein and 16 parts of soybean protein which are subjected to dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the sieving mesh number is 200 mesh) by a grinder are respectively added into 66 parts of soybean oil and 76 parts of soybean oil, shearing and mixing are carried out for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, then 4 parts of water and 8 parts of water are respectively added into the uniform mixed liquid, and shearing and mixing are carried out for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the soybean protein structured grease under different conditions.

Comparative example 1: soy protein structured fat (sample C) was prepared in the proportions of table 3 under different conditions. Specifically, adding 16 parts of soybean protein subjected to dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the mesh number of the sieve is 200 meshes) by a grinder into 8 parts of water, shearing and mixing for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain a uniform mixed solution, adding 76 parts of soybean oil into the uniform mixed solution, and shearing and mixing for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the soybean protein structured oil under different conditions.

Comparative example 2: soy protein structured fat (sample D) was prepared in the proportions of table 3 under different conditions. Specifically, 16 parts of soybean protein which is not subjected to dry heat treatment and grinding sieving is added into 76 parts of soybean oil, shearing and mixing are carried out for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, then 8 parts of water is respectively added into the uniform mixed liquid, and shearing and mixing are carried out for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the soybean protein structured oil under different conditions.

Comparative example 3: soy protein structured greases (sample E, sample F) were prepared in the proportions of table 3 under different conditions. Specifically, 30 parts and 21 parts of soybean proteins subjected to dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the sieving mesh number is 200 mesh) by a grinder are respectively added into 69 parts and 48 parts of soybean oil, shearing and mixing are carried out for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, then 1 part and 31 parts of water are respectively added into the uniform mixed liquid, and shearing and mixing are carried out for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the soybean protein structured grease under different conditions.

Comparative example 4: soy protein structured greases (samples G, H) were prepared in the proportions of table 3 under different conditions. Specifically, 6 parts and 44 parts of soybean proteins subjected to dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the sieving mesh number is 200 meshes) by a grinder are respectively added into 85 parts and 51 parts of soybean oil, shearing and mixing are carried out for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, then 9 parts and 5 parts of water are respectively added into the uniform mixed liquid, and shearing and mixing are carried out for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the soybean protein structured grease under different conditions.

Table 3: formula for preparing soybean protein structured grease under different conditions

Sample numbering	Soybean protein	Soybean oil	Water and its preparation method	Appearance scoring
					A	30 parts of	66 parts of	4 parts of	√√√
B	16 parts of	76 parts of	8 parts of	√√√
					C	16 parts of	76 parts of	8 parts of	×
D	16 parts of	76 parts of	8 parts of	√
					E	30 parts of	69 parts of	1 part of	×
F	21 parts of	48 parts of	31 parts	×
					G	6 parts of	85 parts of	9 parts of	×
H	44 parts of	51 parts of	5 parts of	×

According to a fixed shearing mixing sequence, namely, firstly mixing plant-based raw materials with vegetable oil, then adding water for mixing, the whole plant-based structured grease can be successfully prepared, and when the adding sequence is opposite, the whole plant-based structured grease is not molded. The plant-based raw materials are subjected to dry heat treatment in advance, ground and sieved to prepare the whole plant-based structured grease with uniform and fine appearance, and when the plant-based raw materials are not subjected to pretreatment, the prepared structured grease has rough surface and poor appearance morphology. The whole plant-based structured grease can be successfully prepared within a certain adding range, and is not molded when the water adding amount is not 2-25 parts or the plant-based raw material adding amount is not 8-35 parts.

Example 4: rheological properties of soy protein structured greases prepared under different conditions

Soy protein structured fat under different conditions was prepared in the proportions of table 4 (1 part in table 4 represents 1 g). Specifically, 30 parts of soybean protein and 16 parts of soybean protein which are subjected to dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the sieving mesh number is 200 mesh) by a grinder are respectively added into 66 parts of soybean oil and 76 parts of soybean oil, shearing and mixing are carried out for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, then 4 parts of water and 8 parts of water are respectively added into the uniform mixed liquid, and shearing and mixing are carried out for 6min by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain the soybean protein structured grease under different conditions. Rheological properties were determined by the method described above.

Table 4: formula for preparing soybean protein structured grease under different conditions

Sample numbering	Soybean protein	Soybean oil	Water and its preparation method	Appearance scoring
					I	28 parts of	65 parts of	7 parts of	√√√
J	18 parts of	74 parts of	8 parts of	√√√

As can be seen from FIG. 1, the storage modulus G' of the sample is greater than the loss modulus G″ and exhibits solid elastic behavior in the range of suitable moisture and plant-based raw material addition.

Example 5: freeze thawing cycle stability

Firstly, preparing the soybean protein structured grease. Specifically, 28 parts of soybean protein after dry heat treatment (200 ℃ for 0.5 h) and grinding and sieving (the sieving mesh number is 200 meshes) by a grinder is added into 65 parts of soybean oil, the soybean protein is sheared and mixed for 0.5h by adopting a low-rotation-speed (100 rpm) mechanical stirring mode to obtain uniform mixed liquid, 7 parts of water is respectively added into the uniform mixed liquid, and the soybean protein structured grease is obtained by shearing and mixing for 6min by adopting the low-rotation-speed (100 rpm) mechanical stirring mode. The freeze-thaw cycle was performed and the rheological properties were determined as described above. Table 5 shows the results.

Table 5: rheology of freeze-thaw cycled soy protein structured greases

Number of freeze thawing cycles	Storage modulus/Pa×10 ⁵
		Not frozen and thawed	5.5
Once-through	5.4
		Twice as well	5.1
Three times	5.0

Example 6: preparation of plant-based meat chunks

Sample K: the vegetable-based meat chunk is prepared by adopting soybean protein structured grease. Specifically, 5g of the soybean protein structured oil prepared in example 1, 5g of commercial soybean protein isolate solution (8 wt% of solvent was distilled water), 10g of commercial wire drawing protein were mixed according to 1:1:2, mixing the materials according to the mass ratio to prepare a mixture 1; adding 1.5% of transglutaminase (0.3 g) into the mixture 1 by mass fraction, and continuously mixing for 5min to uniformly distribute the mixture to obtain a mixture 2; pouring the mixture 2 into a mould, and placing the mould in a water bath kettle at 45 ℃ for 4 hours to enable the mixture 2 to be fully crosslinked, so as to obtain the plant-based meat A. Before the preparation of the dyed plant-based meat pieces, the edible pigment is dissolved in vegetable oil or water. Sensory evaluation was performed according to the method described above. Table 6 shows the sensory scores.

Sample L: and (3) structuring the grease by adopting an emulsion template method to prepare the plant-based meat. Specifically, 2g (2 parts) of commercial soybean protein isolate was dissolved in 33g (33 parts) of water, after the complete dissolution, 65g (65 parts) of soybean oil was added, and high-speed shearing was performed by using a high-speed homogenizer at 10000rpm for 3 minutes, to obtain a uniform emulsion; heating the emulsion in a water bath kettle at 80 ℃ for 20min, and cooling in ice water to obtain the structured grease by the emulsion template method. 5g of emulsion templated structured oil, 5g of commercial soy protein isolate solution (8 wt% solvent in distilled water), 10g of commercial wire drawing protein according to 1:1:2, mixing the materials according to the mass ratio to prepare a mixture 1; adding 1.5% of transglutaminase (0.3 g) into the mixture 1 by mass fraction, and continuously mixing for 5min to uniformly distribute the mixture to obtain a mixture 2; pouring the mixture 2 into a mould, and placing the mould in a water bath kettle at 45 ℃ for 4 hours to enable the mixture 2 to be fully crosslinked, so as to obtain the plant-based meat B. Sensory evaluation was performed according to the method described above. Table 6 shows the sensory scores.

Table 6: sensory evaluation score of plant-based chunks prepared by different methods

Sample of	Fat feel	Sensory thickness
			K	7	8
L	1	2

Both the plant-based meat sample K and the plant-based meat sample L have complete appearances similar to the structures of animal meat, and no grease flows out before heating, so that the whole plant-based structured grease prepared by the application and the emulsion template structured grease prepared in the embodiment 6 can be successfully applied to the preparation of plant-based meat. However, according to the sensory evaluation scores of table 6, the structured oil prepared by the traditional emulsion template method can not provide fat-related attributes and can not provide juiciness for the plant-based meat product, and the whole plant-based structured oil can improve the juiciness of the plant-based meat product and compensate the taste defect of the current plant-based food by releasing a certain amount of oil.

Example 7: plant-based chunk gravy release capability

Plant-based meat to which the soybean protein structured oil prepared in example 1 of the present application and the emulsion template structured oil prepared in example 6 of the present application were added, respectively, was prepared in the same manner as in example 6, and the amount of released juice was determined by the method described above.

FIG. 2 is a bar graph of the juice release from plant-based chunk meat prepared in example 7. It was found that the juice release amount of the plant-based meat pieces added with the whole plant-based structured oil of the present application was far greater than that of the plant-based meat pieces added with the emulsion template structured oil, and the plant-based meat pieces containing the whole plant-based structured oil of the present application had the same juiciness as that of the animal meat.

The above examples are preferred embodiments of the present application, but the embodiments of the present application are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present application should be made in the equivalent manner, and the embodiments are included in the protection scope of the present application.

Claims

1. The preparation method of the whole plant-based structured grease is characterized by comprising the following steps of:

(1) Carrying out dry heat treatment on the plant-based raw materials;

(4) Adding water into the dispersion liquid obtained in the step (3), and shearing and mixing to obtain the whole plant-based structured grease;

the plant-based oil comprises, by mass, 8-35 parts of plant-based raw materials, 50-90 parts of vegetable oil and 2-25 parts of water.

2. The method for producing a structured whole plant-based fat according to claim 1, wherein the plant-based raw material in step (1) comprises one or more of a plant protein, a polysaccharide and a microalgae.

3. The method for preparing the whole plant-based structured oil according to claim 2, wherein the plant protein comprises one or more of soybean protein, chickpea protein, hyacinth bean protein, peanut protein, almond protein, wheat protein, mung bean protein, pea protein and potato protein; the polysaccharide comprises more than one of starch, cellulose and pectin; the microalgae comprise more than one of spirulina, chlorella, dunaliella salina and Haematococcus pluvialis.

4. The method for preparing the whole plant-based structured grease according to claim 1, wherein the temperature of the dry heat treatment in the step (1) is 50-200 ℃, and the time of the dry heat treatment in the step (1) is 0.1-2 h.

5. The method for preparing the whole plant-based structured grease according to claim 1, wherein the grinding in the step (2) comprises one or more of manual mortar grinding, pulverizer grinding, wall breaking machine grinding, refiner grinding, tissue grinding and ball milling; the mesh number of the screening in the step (2) is 100-300 meshes; the vegetable oil in the step (3) comprises more than one of soybean oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil, rapeseed oil, cottonseed oil, olive oil, camellia seed oil, rice bran oil and algae oil.

6. The method for preparing the whole plant-based structured grease according to claim 1, wherein the shearing mixing comprises one or more of manual stirring, magnetic stirring, mechanical stirring, colloid mill mixing, high-pressure micro-jet mixing and ball milling mixing.

7. The whole plant-based structured lipid prepared by the preparation method of any one of claims 1 to 6.

8. Use of the whole plant-based structured lipid according to claim 7 for the preparation of a plant-based food.

9. The use of whole plant based structured lipid according to claim 8, wherein the plant based food comprises one or more of a plant based meat product, a plant based baked food, a plant based dairy product and a plant based dessert.

10. Use of a whole plant based structured lipid according to claim 9 for the preparation of a plant based food product, characterized in that the preparation method of the plant based meat product comprises the steps of:

(2) Adding 0.5-3% of transglutaminase by mass of the mixture 1 into the mixture 1, continuously mixing for 1-5min, and uniformly mixing to obtain a mixture 2;

(3) And placing the mixture 2 in a water bath kettle at 45 ℃ for 1-5 hours to fully crosslink the mixture 2, so as to obtain the plant-based meat product with animal meat taste.