CN116849289A - Highly crosslinked pleurotus eryngii protein, preparation method and application thereof - Google Patents
Highly crosslinked pleurotus eryngii protein, preparation method and application thereof Download PDFInfo
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- CN116849289A CN116849289A CN202310997944.XA CN202310997944A CN116849289A CN 116849289 A CN116849289 A CN 116849289A CN 202310997944 A CN202310997944 A CN 202310997944A CN 116849289 A CN116849289 A CN 116849289A
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 180
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 180
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 102
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 238000004132 cross linking Methods 0.000 claims abstract description 15
- 235000015278 beef Nutrition 0.000 claims description 82
- 239000000203 mixture Substances 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 235000013311 vegetables Nutrition 0.000 claims description 35
- 238000002156 mixing Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 17
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000002244 precipitate Substances 0.000 claims description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 244000113306 Monascus purpureus Species 0.000 claims description 6
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229940057059 monascus purpureus Drugs 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 3
- 229940071440 soy protein isolate Drugs 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 abstract description 83
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 8
- 235000021120 animal protein Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 241000282414 Homo sapiens Species 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 208000008425 Protein deficiency Diseases 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 108010073771 Soybean Proteins Proteins 0.000 description 12
- 235000019710 soybean protein Nutrition 0.000 description 10
- 238000001035 drying Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 240000000588 Hericium erinaceus Species 0.000 description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015167 meat floss Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a highly crosslinked pleurotus eryngii protein, a preparation method and application thereof, and belongs to the field of food processing, wherein Gao Jiaolian pleurotus eryngii protein is obtained by treating pleurotus eryngii protein in an alternating magnetic field. According to the invention, the pleurotus eryngii protein is treated by using an alternating magnetic field, so that the content of an alpha-helical structure and a beta-corner structure is improved, and the protein structure is more similar to animal protein. The high-crosslinking pleurotus eryngii protein is used for preparing the vegetarian meat, so that the vegetarian meat taste is more similar to that of real meat; can also improve various sub-health conditions of human body due to vegetable protein deficiency, improve dietary structure, and promote health.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a highly crosslinked pleurotus eryngii protein, a preparation method and application thereof.
Background
Along with the continuous improvement of the living standard of people, the consumption of meat products can also be rapidly increased. And is influenced by factors such as animal epidemic diseases, international trade relations, production period and the like, and the supply and demand relations of animal meat products are seriously unbalanced. In addition, the animal meat causes the rising of the disease rate of three highs of human beings, and people hope to replace the animal meat by the vegetable protein meat, so that the intake of nutrient elements of the cultured meat by the human beings can be met, and the disease of three highs caused by eating the animal meat can be avoided. Vegetable protein meat refers to foods with meat nutritive value, mouthfeel and flavor, also called vegetable meat and vegetarian meat, which are formed by utilizing vegetable proteins and other vegetable components through synthesis and processing. Vegetable protein meat is a derivative of vegetable food and is a meat product with meat characteristics developed to replace traditional meat.
The prior art discloses an example of preparing the dried vegetarian meat floss by using the pleurotus eryngii and preparing the dried vegetarian meat floss by using the hericium erinaceus, but because of the essential difference of the structure of the vegetable protein and the animal protein, the vegetable protein such as the pleurotus eryngii and the hericium erinaceus is directly used for preparing the vegetarian meat product, and the taste of the vegetarian meat product is still different from that of real meat.
Disclosure of Invention
The invention aims to provide a highly crosslinked pleurotus eryngii protein, a preparation method and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a high-crosslinking pleurotus eryngii protein, which is obtained by treating the Gao Jiaolian pleurotus eryngii protein in an alternating magnetic field.
The invention also provides a method for improving the cross-linking property of the pleurotus eryngii protein, which comprises the following steps:
and (3) placing the pleurotus eryngii protein in an alternating magnetic field for treatment to obtain the highly crosslinked pleurotus eryngii protein.
Preferably, the intensity of the alternating magnetic field is 2.3-3.3 mT.
Preferably, the alternating magnetic field treatment is performed for 5 to 10 days.
Preferably, the temperature of the alternating magnetic field treatment is 25-35 ℃.
Preferably, the preparation method of the pleurotus eryngii protein comprises the following steps:
mixing pleurotus eryngii powder with water, and performing ultrasonic treatment to obtain a mixture;
adjusting the pH value of the mixture to 10, and carrying out water bath treatment;
centrifuging the mixture after the water bath treatment, and taking supernatant;
adjusting the pH value of the supernatant to 4.5, centrifuging and taking out a precipitate;
and freeze-drying the precipitate to obtain the pleurotus eryngii protein.
The invention also provides the application of the highly crosslinked pleurotus eryngii protein obtained by the scheme or the method in the preparation of vegetable meat.
The invention also provides a pleurotus eryngii vegetable beef ball, which comprises the following preparation raw materials in parts by mass: 10-15 parts of the highly crosslinked pleurotus eryngii protein or the highly crosslinked pleurotus eryngii protein obtained by the method, 5-7 parts of soybean protein isolate, 5-7 parts of ice water, 1-3 parts of salt, 1-3 parts of white granulated sugar, 0.6-0.8 part of soy sauce, 0.25-0.5 part of monascus purpureus, 0.1-0.2 part of beef extract and 0.005-0.01 part of glutamine transaminase.
The invention also provides a preparation method of the pleurotus eryngii vegetable beef balls, which comprises the following steps:
mixing Gao Jiaolian pleurotus eryngii protein and soy isolate protein for the first time to obtain a first mixture; mixing the first mixture with water for the second time, and performing first chopping to obtain a mixture A; the temperature of the water is 0 ℃;
thirdly, mixing the mixture A, salt, white granulated sugar, soy sauce, monascus red and beef extract, and chopping for the second time to obtain a mixture B;
fourth mixing the mixture B and glutamine transaminase, and performing third chopping to obtain a mixture C;
and (3) shaping and freezing the mixture C in sequence to obtain the pleurotus eryngii vegetable beef balls.
The invention also provides a preparation method of the instant pleurotus eryngii vegetable beef balls, which comprises the following steps:
and (3) steaming, cooling and vacuum packaging the pleurotus eryngii vegetarian beef balls prepared by the technical scheme or the preparation method in sequence to obtain the instant pleurotus eryngii vegetarian beef balls.
Compared with the prior art, the invention has the following remarkable beneficial effects:
the invention provides a high-crosslinking pleurotus eryngii protein, which is obtained by treating the Gao Jiaolian pleurotus eryngii protein in an alternating magnetic field. In the invention, the pleurotus eryngii protein is treated by using an alternating magnetic field, so that the content of an alpha-helical structure and a beta-corner structure is improved, and the protein structure is more similar to animal protein. The high-crosslinking pleurotus eryngii protein is used for preparing the vegetarian meat, so that the vegetarian meat taste is more similar to that of real meat; can also improve various sub-health conditions of human body due to vegetable protein deficiency, improve dietary structure, and promote health.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions of the prior art, the drawings that are needed in the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a vegetable beef ball of pleurotus eryngii prepared with highly cross-linked pleurotus eryngii protein; the left graph shows the cut form of the pleurotus eryngii beef balls, and the right graph shows the complete form of the pleurotus eryngii beef balls.
Detailed Description
The invention provides a high-crosslinking pleurotus eryngii protein, which is obtained by treating the Gao Jiaolian pleurotus eryngii protein in an alternating magnetic field.
According to the invention, the pleurotus eryngii protein is placed in an alternating magnetic field for treatment, so that the content of an alpha-helical structure and a beta-corner structure in the pleurotus eryngii protein can be increased, and the protein structure is more similar to animal protein.
The invention also provides a method for improving the cross-linking property of the pleurotus eryngii protein, which comprises the following steps:
and (3) placing the pleurotus eryngii protein in an alternating magnetic field for treatment to obtain the highly crosslinked pleurotus eryngii protein.
The pleurotus eryngii protein source has no special requirement, and can be obtained by adopting commercial products or self-preparation which are well known to the person skilled in the art. In the invention, when the pleurotus eryngii protein is obtained by adopting a self-preparation mode, the preparation method of the pleurotus eryngii protein preferably comprises the following steps:
mixing pleurotus eryngii powder with water, and performing ultrasonic treatment to obtain a mixture;
adjusting the pH value of the mixture to 10, and carrying out water bath treatment;
centrifuging the mixture after the water bath treatment, and taking supernatant;
adjusting the pH value of the supernatant to 4.5, centrifuging and taking out a precipitate;
and freeze-drying the precipitate to obtain the pleurotus eryngii protein.
According to the invention, the pleurotus eryngii powder is mixed with water and subjected to ultrasonic treatment to obtain a mixture.
In the invention, the pleurotus eryngii powder is preferably obtained by drying and crushing fresh pleurotus eryngii. The method comprises the steps of firstly cleaning and slicing fresh pleurotus eryngii; the thickness of the slice is preferably 5 to 10mm. Then slicing the pleurotus eryngii and drying; the drying is preferably performed by using a drying box; the temperature of the drying is 45-60 ℃, more preferably 50-60 ℃, and still more preferably 50 ℃; the drying time is preferably 5 to 7 hours, more preferably 6 hours. The pleurotus eryngii slice is dried at the drying temperature and time, so that the moisture in the pleurotus eryngii slice can be fully dried, and the protein in the pleurotus eryngii is ensured not to be denatured. And crushing the dried pleurotus eryngii slices to obtain pleurotus eryngii powder. In the present invention, the pulverization is preferably carried out using a wall breaking machine or a pulverizer; preferably, the crushed pleurotus eryngii powder is subjected to sieving treatment, and the sieving pore diameter is preferably less than or equal to 80 meshes.
In the invention, the mass-volume ratio of the pleurotus eryngii powder to the water is preferably 1:15 (g/mL). In the present invention, the power of the ultrasound is preferably 100 to 200W, more preferably 150 to 200W, and even more preferably 150W. The time of the ultrasonic wave is preferably 20 to 45 minutes, more preferably 30 to 45 minutes, and still more preferably 30 minutes. Under the ultrasonic condition, the extraction rate of the pleurotus eryngii protein can be improved.
And adjusting the pH value of the mixture to 10, and carrying out water bath treatment. The pH of the mixture is preferably adjusted using 0.5mol/L NaOH. In the present invention, the temperature of the water bath treatment is preferably 40 to 50 ℃, more preferably 45 ℃; the time of the water bath treatment is preferably 2 to 4 hours, more preferably 3 to 4 hours, and still more preferably 3 hours. Under the water bath condition, the extraction rate of the pleurotus eryngii protein can be further improved.
The invention centrifugates the mixture after the water bath treatment, and takes supernatant. In the present invention, the rotational speed of the centrifugation is preferably 3500 to 4500r/min, more preferably 4000 to 4500r/min, still more preferably 4000r/min; the time for the centrifugation is preferably 20 to 45 minutes, more preferably 30 to 45 minutes, and still more preferably 30 minutes.
Adjusting the pH value of the supernatant to 4.5, centrifuging and taking out the precipitate. The invention preferably uses 1mol/L HCl to adjust the pH of the supernatant; in the invention, the purpose of adjusting the pH value of the supernatant to 4.5 is to adjust the pH value of the solution to the isoelectric point of protein so as to precipitate the pleurotus eryngii protein. The rotational speed of the centrifugation is the same as that of the above scheme, and will not be described here again. The centrifugation time is the same as that of the above scheme, and will not be described here again. In the present invention, it is preferable that after the centrifugation, the sediment is further washed; the solution used for the cleaning is preferably water, and more preferably ultrapure water; the number of times of the washing is preferably 2 to 4 times, more preferably 3 times.
According to the invention, the precipitate is freeze-dried to obtain the pleurotus eryngii protein. In the present invention, the temperature of the freeze-drying is preferably-70 to-50 ℃, more preferably-60 to-50 ℃, and still more preferably-60 ℃; the time for the freeze-drying is preferably 30 to 48 hours, more preferably 40 to 48 hours, and still more preferably 40 hours.
In the present invention, the intensity of the alternating magnetic field is preferably 2.3 to 3.3mT, and more preferably 3mT; the time of the alternating magnetic field treatment is 5 to 10d, more preferably 7 to 10d, still more preferably 7d; the temperature of the alternating magnetic field treatment is 25 to 35 ℃, and more preferably 25 to 30 ℃. Under the alternating magnetic field treatment condition, the content of the alpha-helical structure and the beta-corner structure can be improved, the crosslinking property of the pleurotus eryngii protein is further improved, and the protein structure is more similar to animal protein.
The invention also provides the application of the highly crosslinked pleurotus eryngii protein prepared by the scheme or the method in the preparation of vegetable meat.
The invention also provides a pleurotus eryngii vegetable beef ball, which comprises the following preparation raw materials in parts by mass: 10-15 parts of the highly crosslinked pleurotus eryngii protein or the highly crosslinked pleurotus eryngii protein obtained by the method, 5-7 parts of soybean protein isolate, 5-7 parts of water, 1-3 parts of salt, 1-3 parts of white granulated sugar, 0.6-0.8 part of soy sauce, 0.25-0.5 part of monascus purpureus, 0.1-0.2 part of beef extract and 0.005-0.01 part of glutamine transaminase.
In the invention, the pleurotus eryngii vegetable beef balls comprise the following preparation raw materials in parts by weight: 10-15 parts of the highly crosslinked pleurotus eryngii protein or the highly crosslinked pleurotus eryngii protein obtained by the method, 5-7 parts of soybean protein isolate, 5-7 parts of water, 1-3 parts of salt, 1-3 parts of white granulated sugar, 0.6-0.8 part of soy sauce, 0.25-0.5 part of monascus red, 0.1-0.2 part of beef extract and 0.005-0.01 part of glutamine transaminase; more preferably, the pleurotus eryngii vegetable beef balls are prepared from the following raw materials in parts by weight: 10-15 parts of the highly crosslinked pleurotus eryngii protein or the highly crosslinked pleurotus eryngii protein obtained by the method, 5-7 parts of soybean protein isolate, 5-7 parts of water, 1-3 parts of salt, 1-3 parts of white granulated sugar, 0.6-0.8 part of soy sauce, 0.25-0.5 part of monascus purpureus, 0.1-0.2 part of beef extract and 0.005-0.01 part of glutamine transaminase.
The pleurotus eryngii beef balls provided by the invention comprise, by mass, 10-15 parts of Gao Jiaolian pleurotus eryngii protein, and more preferably 12-15 parts.
Based on the mass parts of the Gao Jiaolian pleurotus eryngii protein, the pleurotus eryngii vegetable beef balls provided by the invention comprise 5-7 parts of soybean protein isolate, and more preferably 6-7 parts.
According to the invention, the high-crosslinking pleurotus eryngii protein in the raw material of the pleurotus eryngii beef balls can enable the pleurotus eryngii beef balls to be closer to the mouthfeel of meat; the soy protein isolate is added, so that the protein content of the pleurotus eryngii vegetable beef balls can be further improved, and the nutrition is more abundant.
Based on the mass parts of the Gao Jiaolian pleurotus eryngii protein, the pleurotus eryngii vegetable beef balls provided by the invention comprise 0.25-0.5 part of monascus red, and more preferably 0.25-0.4 part of monascus red; the monascus red has the function of changing the color of food into red and increasing appetite.
Based on the mass parts of the Gao Jiaolian pleurotus eryngii protein, the pleurotus eryngii vegetable beef balls provided by the invention comprise 0.1-0.2 part of beef extract, and more preferably 0.15-0.18 part. The beef extract has the function of enabling the taste of the highly crosslinked pleurotus eryngii protein and the soybean protein isolate to be closer to the flavor of beef.
Based on the mass parts of the Gao Jiaolian pleurotus eryngii protein, the pleurotus eryngii vegetable beef balls provided by the invention comprise 0.005-0.01 part of glutamine transaminase, and more preferably 0.008-0.01 part. The glutamine transaminase has the function of fully crosslinking the pleurotus eryngii protein and the isolated soy protein.
The invention also provides a preparation method of the pleurotus eryngii vegetable beef balls, which comprises the following steps:
mixing Gao Jiaolian pleurotus eryngii protein and soy isolate protein for the first time to obtain a first mixture; mixing the first mixture with water for the second time, and performing first chopping to obtain a mixture A; the temperature of the water is 0 ℃;
thirdly, mixing the mixture A, salt, white granulated sugar, soy sauce, monascus red and beef extract, and chopping for the second time to obtain a mixture B;
fourth mixing the mixture B and glutamine transaminase, and performing third chopping to obtain a mixture C;
and (3) shaping and freezing the mixture C in sequence to obtain the pleurotus eryngii vegetable beef balls.
According to the invention, gao Jiaolian pleurotus eryngii protein and soy isolate protein are first mixed to obtain a first mixture; mixing the first mixture with water for the second time, and performing first chopping to obtain a mixture A; the temperature of the water was 0 ℃.
In the present invention, the water is preferably a mixture of water and ice; the function of adding water in this step is to fully emulsify the soy protein isolate and the pleurotus eryngii protein. In the invention, the chopping function is to uniformly mix the highly crosslinked pleurotus eryngii protein and the soybean protein isolate.
The mixture A, salt, white granulated sugar, soy sauce, monascus red and beef extract are mixed for the third time, and the mixture A, the salt, the white granulated sugar, the soy sauce, the monascus red and the beef extract are chopped for the second time, so that a mixture B is obtained.
In the invention, the third mixing standard is that the mixture has uniform color and no obvious white granulated sugar and salt particles.
The mixture B and glutamine transaminase are mixed in a fourth mode, and third chopping is conducted to obtain a mixture C.
And (3) shaping and freezing the mixture C in sequence to obtain the pleurotus eryngii vegetable beef balls.
In the present invention, the step of shaping preferably comprises pouring the mixture C into a mold for shaping; the shape of the mould is preferably spherical. In the present invention, the temperature of the freezing is preferably-10 to 0 ℃, and more preferably-10 to-5 ℃. In this step, glutamine transaminase can be fully reacted to fully crosslink highly crosslinked pleurotus eryngii protein and isolated soy protein, so as to form a compact three-dimensional network structure.
The invention also provides a preparation method of the instant pleurotus eryngii vegetable beef balls, which comprises the following steps:
and (3) sequentially steaming, cooling and vacuum packaging the pleurotus eryngii vegetarian beef balls prepared by the scheme or the preparation method to obtain the instant pleurotus eryngii vegetarian beef balls.
According to the invention, the pleurotus eryngii beef balls are sequentially steamed, cooled and vacuum-packed to obtain the instant pleurotus eryngii beef balls.
In the present invention, the temperature of the cooking is preferably 100 to 120 ℃, and more preferably 110 to 120 ℃; the cooking time is 20 to 40 minutes, more preferably 30 to 40 minutes.
In the present invention, the cooling preferably comprises cooling the cooked pleurotus eryngii vegetarian beef balls in water; the temperature of the water is preferably 3 to 8 ℃, and more preferably 3 to 5 ℃; the cooling time is preferably 3 to 8 minutes, more preferably 5 to 8 minutes.
For further explanation of the present invention, the following descriptions will be given in detail with reference to the accompanying drawings and examples, which are not to be construed as limiting the scope of the present invention.
The experimental methods in the following examples are conventional methods unless otherwise specified. The raw materials used in the following examples were obtained from conventional commercial sources unless otherwise specified.
Example 1 preparation of Pleurotus eryngii protein
Cleaning fresh pleurotus eryngii, cutting into thick slices with the thickness of 5mm, putting the thick slices into a baking oven with the temperature of 50 ℃, drying for 6 hours to fully dry the thick slices, crushing the dried pleurotus eryngii slices, and sieving the crushed pleurotus eryngii slices with a 80-mesh sieve to obtain pleurotus eryngii powder;
mixing Pleurotus eryngii powder with water according to a mass-volume ratio of 1:15 (g/mL), and performing ultrasonic treatment at power of 150W for 30min to obtain a mixture;
the pH of the mixture was adjusted to 10 with 0.5mol/L NaOH and treated in a water bath at 45℃for 3h;
centrifuging the mixture after the water bath treatment for 30min at the rotating speed of 4000r/min, and collecting supernatant;
adjusting the pH value of the supernatant to 4.5 by using HCL of 1mol/L, fully centrifuging for 30min at the rotating speed of 4000r/min, and taking a precipitate; repeatedly cleaning the precipitate with ultrapure water for 3 times;
and freeze-drying the cleaned precipitate at the temperature of minus 60 ℃ for 40 hours to obtain the pleurotus eryngii protein.
Example 2 preparation of highly crosslinked Pleurotus eryngii protein
The pleurotus eryngii protein prepared in the embodiment 1 is placed in an alternating magnetic field with the strength of 3mT and the temperature of 30 ℃ for 7d, and the highly cross-linked pleurotus eryngii protein is obtained.
Comparative example 1 preparation of highly crosslinked Pleurotus eryngii protein
The intensity of the alternating magnetic field is 5mT;
gao Jiaolian Pleurotus eryngii protein was prepared as in example 2.
Comparative example 2 preparation of highly crosslinked Pleurotus eryngii protein
The time of alternating magnetic field treatment is 15d;
gao Jiaolian Pleurotus eryngii protein was prepared as in example 2.
Example 3 preparation of Pleurotus eryngii vegetable Carnis bovis Seu Bubali pellet
1. Raw materials are prepared according to the following mass
2000g of highly crosslinked pleurotus eryngii protein, 1000g of soybean protein powder, 300g of white granulated sugar, 200g of salt, 150g of light soy sauce, 1000g of ice water, 20g of monascus purpureus, 1g of glutamine transaminase and 10g of beef extract.
2. Preparation method
Mixing the highly crosslinked pleurotus eryngii protein and the soybean protein isolate to obtain a first mixture; mixing the first mixture with water, and chopping to obtain a mixture A; the temperature of the water is 0 ℃;
mixing the mixture A, salt, white granulated sugar, soy sauce, monascus red and beef extract, and chopping to obtain a mixture B;
mixing the mixture B with glutamine transaminase, and chopping to obtain a mixture C;
and (3) putting the mixture C into a spherical mold for shaping, and then freezing at the temperature of-5 ℃ for 5 hours to obtain the pleurotus eryngii vegetable beef balls.
Example 4 preparation of Pleurotus eryngii-containing Carnis bovis Seu Bubali pellet
2000g of highly crosslinked pleurotus eryngii protein, 800g of soybean protein powder, 350g of white granulated sugar, 250g of salt, 250g of light soy sauce, 800g of water, 15g of monascus purpureus, 0.8g of glutamine transaminase and 8g of beef extract in example 2.
The remaining preparation of the pleurotus eryngii vegetarian beef balls was performed according to the protocol of example 3.
Comparative example 3 preparation of Pleurotus eryngii vegetable beef balls
The high-crosslinking pleurotus eryngii protein prepared by the comparative example 1 is used as a raw material;
the remaining preparation of the pleurotus eryngii vegetarian beef balls was performed according to the protocol of example 3.
Comparative example 4 preparation of Pleurotus eryngii-containing Carnis bovis Seu Bubali pellet
The high-crosslinking pleurotus eryngii protein in the comparative example 2 is used as a raw material;
the remaining preparation of the pleurotus eryngii vegetarian beef balls was performed according to the protocol of example 3.
Example 5 preparation of instant Pleurotus eryngii vegetable Carnis bovis Seu Bubali balls
Steaming the pleurotus eryngii and beef balls in the embodiment 3 at the temperature of 110 ℃ for 30min, and then putting the steamed beef balls into water at the temperature of 4 ℃ for cooling for 5min; and vacuum packaging the cooled pleurotus eryngii and beef balls to obtain the instant pleurotus eryngii and beef balls.
Example 6 evaluation of the instant Pleurotus eryngii beef balls in example 5
10 sensory evaluation staff trained in profession are selected, the sensory intensity is determined according to the reference of 4 sensory attributes, 10 minutes are adopted, the sensory intensity is gradually enhanced from 1 to 10 minutes, and the taste is more similar to that of real meat; finally, sample scoring: 10 of the ready-to-eat pleurotus eryngii beef balls in example 5 were randomly taken, and each of the panelists assessed the same, and the average value in each sensory attribute was taken as the final score. The scoring criteria are shown in table 1 and the scoring results are shown in table 2.
Table 1 scoring criteria
Table 2 example 5 scoring results of instant pleurotus eryngii vegetarian beef balls
Example 7 preparation of instant Pleurotus eryngii vegetable Carnis bovis Seu Bubali balls
Boiling the pleurotus eryngii beef balls obtained in the example 4 at a temperature of 100 ℃ for 30min;
the remainder prepared instant pleurotus eryngii-containing beef balls according to the scheme of example 5.
Example 8 evaluation of the instant Pleurotus eryngii beef balls in example 7
The instant vegetarian beef balls of example 7 were scored according to the evaluation method of example 6 and the scoring results are shown in table 3.
Table 3 example 7 scoring results of instant pleurotus eryngii vegetarian beef balls
Comparative example 5 preparation of instant Pleurotus eryngii vegetable beef balls
The pleurotus eryngii beef balls in comparative example 3 were prepared into ready-to-eat pleurotus eryngii beef balls according to the protocol in example 5.
Example 9 evaluation of the instant Pleurotus eryngii beef balls in comparative example 5
The instant vegetarian beef balls of comparative example 5 were scored according to the evaluation method of example 6 and the scoring results are shown in table 4.
Table 4 comparative example 5 scoring results of instant pleurotus eryngii vegetarian beef balls
Comparative example 6 preparation of instant Pleurotus eryngii vegetable beef balls
The pleurotus eryngii beef balls in comparative example 4 were prepared into ready-to-eat pleurotus eryngii beef balls according to the protocol in example 6.
Example 10 evaluation of the instant Pleurotus eryngii beef balls in comparative example 6
The instant vegetarian beef balls of comparative example 6 were scored according to the evaluation method of example 6 and the scoring results are shown in table 5.
Table 5 comparative example 6 scoring results of instant pleurotus eryngii vegetarian beef balls
Conclusion: the pleurotus eryngii protein is treated by an alternating magnetic field with the intensity of 3mT for 7 days to obtain the high-crosslinking pleurotus eryngii protein, so that the content of an alpha-helical structure and a beta-corner structure in the original pleurotus eryngii protein is improved, the protein structure is more similar to that of meat, and the pleurotus eryngii vegetable beef balls prepared by using the high-crosslinking pleurotus eryngii protein are more similar to real meat in terms of taste, mouthfeel and quality.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (10)
1. The high-crosslinking pleurotus eryngii protein is characterized in that the Gao Jiaolian pleurotus eryngii protein is obtained by treating pleurotus eryngii protein in an alternating magnetic field.
2. A method for improving the crosslinkability of pleurotus eryngii protein, which is characterized by comprising the following steps:
and (3) placing the pleurotus eryngii protein in an alternating magnetic field for treatment to obtain the highly crosslinked pleurotus eryngii protein.
3. The method according to claim 2, characterized in that the alternating magnetic field has a strength of 2.3-3.3 mT.
4. A method according to claim 2 or 3, wherein the alternating magnetic field treatment is for a period of time of 5 to 10d.
5. A method according to claim 2 or 3, wherein the alternating magnetic field treatment is at a temperature of 25-35 ℃.
6. The method according to claim 2, wherein the preparation method of the pleurotus eryngii protein comprises the following steps:
mixing pleurotus eryngii powder with water, and performing ultrasonic treatment to obtain a mixture;
adjusting the pH value of the mixture to 10, and carrying out water bath treatment;
centrifuging the mixture after the water bath treatment, and taking supernatant;
adjusting the pH value of the supernatant to 4.5, centrifuging and taking out a precipitate;
and freeze-drying the precipitate to obtain the pleurotus eryngii protein.
7. The use of the highly crosslinked pleurotus eryngii protein of claim 1 or obtained by the method of any one of claims 2 to 6 in the preparation of vegetable meat.
8. The pleurotus eryngii vegetable beef balls are characterized by comprising the following preparation raw materials in parts by weight: the highly crosslinked pleurotus eryngii protein of claim 1 or the highly crosslinked pleurotus eryngii protein obtained by the method of any one of claims 2 to 6, 10 to 15 parts of soy protein isolate, 5 to 7 parts of ice water, 1 to 3 parts of salt, 1 to 3 parts of white granulated sugar, 0.6 to 0.8 part of soy sauce, 0.25 to 0.5 part of monascus purpureus, 0.1 to 0.2 part of beef extract and 0.005 to 0.01 part of glutamine transaminase.
9. The method for preparing the pleurotus eryngii vegetable beef balls as claimed in claim 8, which is characterized by comprising the following steps:
mixing Gao Jiaolian pleurotus eryngii protein and soy isolate protein for the first time to obtain a first mixture; mixing the first mixture with water for the second time, and performing first chopping to obtain a mixture A; the temperature of the water is 0 ℃;
thirdly, mixing the mixture A, salt, white granulated sugar, soy sauce, monascus red and beef extract, and chopping for the second time to obtain a mixture B;
fourth mixing the mixture B and glutamine transaminase, and performing third chopping to obtain a mixture C;
and (3) shaping and freezing the mixture C in sequence to obtain the pleurotus eryngii vegetable beef balls.
10. The preparation method of the instant pleurotus eryngii vegetable beef balls is characterized by comprising the following steps of:
the preparation method comprises the steps of sequentially steaming, cooling and vacuum packaging the pleurotus eryngii beef balls obtained by the preparation method of claim 8 or the pleurotus eryngii beef balls obtained by the preparation method of claim 9 to obtain the instant pleurotus eryngii beef balls.
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