CN117281196A - Application method of haematococcus pluvialis in high-moisture extruded plant protein meat - Google Patents
Application method of haematococcus pluvialis in high-moisture extruded plant protein meat Download PDFInfo
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
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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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides an application method of haematococcus pluvialis in high-moisture extrusion of vegetable protein meat, which comprises the steps of wall breaking treatment of haematococcus pluvialis powder, application of the haematococcus pluvialis powder after wall breaking in preparing the vegetable protein meat by high-moisture extrusion, microscopic characterization and the like; adding wall-broken haematococcus pluvialis powder into a mixture of pea protein and wheat protein according to a certain proportion, uniformly stirring, and extruding vegetable protein meat by using a double-screw high-moisture extruder; and the strong antioxidant effect of astaxanthin can be exerted, and the structure and the organization degree of the vegetable protein meat can be optimized by utilizing the microalgae protein.
Description
Technical Field
The invention relates to the technical field of processing of vegetable protein meat, in particular to an application method of haematococcus pluvialis in high-moisture extrusion of vegetable protein meat.
Background
Vegetable protein meat has received attention for its advantages of nutrition, health, environmental friendliness, similar organoleptic properties and product properties to animal meat. Vegetable protein meat is a future food with potential value, can partially replace human demands for meat such as livestock, poultry, aquatic products and the like, and reduces huge negative effects caused by cultivation, including greenhouse gas emission, occupation of agricultural land and fresh water resources and the like. In addition, the vegetable protein meat does not contain cholesterol, so that risks of cardiovascular diseases and the like can be reduced. At present, the market of vegetable protein meat at home and abroad is at a first scale, and the market scale of the product is continuously improved and enlarged.
The extrusion technology is a commonly used method for producing plant tissue protein, and the extruded product can be directly used for producing leisure plant protein meat, or can be used for producing reconstituted plant protein meat after filament disassembly. The high-moisture extrusion is to pre-mix vegetable protein raw materials from different sources, then enter a mixing cavity from a feeding system and fully mix with water, and the water content obtained by extrusion is more than 60%, so that the high-moisture extrusion shows tissue proteins which are more similar to real meat, higher in fibrosis degree, uniform and consistent in texture, rich in elasticity, toughness, mastication degree and fine tissue structure of the traditional meat.
Currently, the colorants commonly used for vegetable protein meats are mainly monascus red, capsanthin, caraway head, soy hemoglobin first approved by the U.S. Food and Drug Administration (FDA), and the like. The red yeast rice red, the capsanthin and the red cabbage heads have good color and production cost, but are unstable in heating, easy to fade and change color under the influence of factors such as temperature, pH and the like, and the soy hemoglobin has relatively good stability and higher production cost.
Disclosure of Invention
In order to solve the technical problems, the invention provides an application method of haematococcus pluvialis in high-moisture extruded plant protein meat, wherein haematococcus pluvialis is single-cell green fresh water algae, astaxanthin can be effectively synthesized, the content of the astaxanthin can reach about 3.0% of the dry weight of algae powder, the astaxanthin has strong antioxidant activity, the haematococcus pluvialis powder is rich in astaxanthin and is dark red powder, the protein content of the algae powder is 25.6%, the mineral content of the haematococcus pluvialis powder is 7.05%, and the haematococcus pluvialis powder and the astaxanthin are approved as new food raw materials;
according to the invention, haematococcus pluvialis is applied to the production process of vegetable protein meat to replace monascus ruber, capsanthin, red cabbage head and soy hemoglobin, so that a vegetable protein meat product with cooked meat color is prepared, the pigment replacement effect of haematococcus pluvialis is reflected, the antioxidation effect of astaxanthin is also exerted, and the supplement effect of microalgae protein on proteins from different sources of the vegetable meat product is realized.
The technical scheme adopted by the invention is as follows:
an application method of haematococcus pluvialis in high-moisture extruded vegetable protein meat is characterized by comprising the following steps: comprising the following steps:
s1, wall breaking treatment: homogenizing the fresh haematococcus pluvialis algae mud subjected to expansion and collection for 1-3 times under 30-100MPa to obtain wall-broken haematococcus pluvialis algae slurry;
s2, pulverizing: preparing wall-broken algae powder from the wall-broken haematococcus pluvialis algae slurry by using a spray dryer;
s3, mixing: mixing according to the proportion of pea protein to wheat protein of 7:3, adding wall-broken haematococcus pluvialis powder with the total weight of pea protein and wheat protein of 1% -7%, uniformly stirring, adding sodium tripolyphosphate with the total weight of pea protein and wheat protein of 0.5%, and continuously uniformly stirring;
s4, extruding: the temperature of 7 sections of the extrusion cylinder is 55-65deg.C, 75-85deg.C, 115-125 deg.C, 135-145 deg.C, 155-165 deg.C, 145-155 deg.C and 115-125 deg.C. The temperature of the 3 sections of the cooling zone is 80 ℃, 60 ℃, 40 ℃, the feeding speed is 1-50Kg/h, the screw speed is 80-800r/min, the water adding amount is 1-100Kg/h, the machine is started according to the conditions, and the material is fed after preheating for 1 hour;
s5, preparing vegetable protein meat: cutting the extruded vegetable protein meat into blocks with the length of 10-20cm by a cutter, cooling to room temperature, vacuum sealing, and preserving at 4 ℃ to obtain the high-moisture vegetable protein meat containing wall-broken haematococcus pluvialis.
The inlet temperature of the spray dryer in S2 is set at 160-180 ℃ and the outlet temperature is set at 65-75 ℃.
And S4, adding water in the step of adding water until the water content of the finally extruded vegetable meat is 60-70%.
And S4, extruding the vegetable protein meat by adopting a double-screw high-moisture extruder.
Compared with the prior art, the invention has the following beneficial effects:
the invention realizes the application of haematococcus pluvialis in replacing other pigments in vegetable protein meat, and the astaxanthin in haematococcus pluvialis is utilized to replace the traditional monascus, beet red and capsanthin pigments, so that the color of the prepared vegetable protein meat is more similar to that of cooked beef; and the strong antioxidant effect of astaxanthin can be exerted, and the structure and the organization degree of the vegetable protein meat can be optimized by utilizing the microalgae protein.
And moreover, through respectively carrying out analysis such as an optical microscope, an electron microscope, texture, color difference values and the like on the extruded plant protein meat, the haematococcus pluvialis is verified to have better color simulation in the preparation process of the plant protein meat.
Drawings
FIG. 1 is a schematic illustration of the process flow of the present invention;
FIG. 2 is a schematic diagram of the structure of vegetable protein meat with four different algae powder addition amounts according to the present invention;
FIG. 3 is an electron microscope image of the distribution of haematococcus pluvialis of the present invention in vegetable protein meat.
Detailed Description
In order that those skilled in the art will better understand the present invention, a technical solution of the embodiments of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
As shown in fig. 1.
Example 1:
homogenizing 50Kg of fresh haematococcus pluvialis mud collected by expansion for 2 times under 50MPa to obtain wall-broken haematococcus pluvialis pulp, and then spray-drying the pulp with a spray dryer at 170 ℃ and 75 ℃ to obtain 4.5Kg of wall-broken haematococcus pluvialis powder; the protein content of haematococcus pluvialis under the condition is measured to be 28.6%, the astaxanthin content is measured to be 3.1%, and the wall breaking rate is measured to be 46.2%.
Weighing 14Kg of pea protein and 6Kg of wheat protein, uniformly stirring, adding 0.6Kg of wall-broken haematococcus pluvialis powder, uniformly stirring, adding 0.5Kg of sodium tripolyphosphate, and uniformly stirring again.
The extrusion parameters of the extruder are adjusted to be respectively the feeding speed of 10Kg/h, the screw rotating speed of 600r/min, the water adding amount of 16Kg/h, and the temperatures of 7 intervals of 60 ℃, 80 ℃, 120 ℃, 140 ℃, 160 ℃, 150 ℃ and 120 ℃; the temperature of the 3 sections of the cooling area is 80 ℃, 60 ℃ and 40 ℃ respectively, and the feeding extrusion production is carried out after the cooling area is started and preheated for 1 hour.
Collecting extruded vegetable protein meat from an extrusion port, cutting into blocks with the length of 10cm by a cutter, and then vacuum packaging to obtain the vegetable protein meat product with high moisture.
Example 2:
homogenizing 50Kg of fresh haematococcus pluvialis mud collected by expansion under 60MPa for 1 time to obtain haematococcus pluvialis pulp, then spray-drying the pulp with a spray dryer at 165 ℃ at 70 ℃ at the inlet temperature and the outlet temperature of the spray dryer to obtain 4.6Kg of wall-broken haematococcus pluvialis powder, and determining that the protein content of haematococcus pluvialis under the conditions is 28.6%, the astaxanthin content is 3.1% and the wall-broken rate is 40.5%.
Weighing 7Kg of pea protein and 3Kg of wheat protein, uniformly stirring, adding 0.5Kg of wall-broken haematococcus pluvialis powder, uniformly stirring, adding 0.25Kg of sodium tripolyphosphate, and uniformly stirring again.
The extrusion parameters of the extruder are adjusted to be respectively the feeding speed of 10Kg/h, the screw rotating speed of 500r/min, the water adding amount of 12Kg/h, and the temperatures of 7 intervals of 60 ℃, 80 ℃, 120 ℃, 140 ℃, 160 ℃, 150 ℃ and 120 ℃; the temperature of the 3 sections of the cooling area is 80 ℃, 60 ℃ and 40 ℃ respectively, and the material is fed and extruded after the cooling area is started and preheated for 1 hour.
Collecting extruded vegetable protein meat from an extrusion port, cutting into blocks with the length of 15cm by a cutter, and then vacuum packaging to obtain the vegetable protein meat product with high moisture.
Experimental analysis
(1) Optical microscopy analysis:
as shown in figure 2, with the increase of the addition amount of haematococcus pluvialis algae powder, the color of vegetable protein meat is gradually changed from pale yellow to dark red of cooked beef, and the vegetable protein meat presents a better wiredrawing state; when the addition amount of haematococcus pluvialis is 3-5%, the color of the extruded plant protein meat is more similar to that of cooked beef; at the moment, the prepared vegetable protein meat fiber has compact structure and good fiber elasticity; as is evident from the optical microscopic image (magnification 400 times) in the lower part of FIG. 1, in the plant protein meat prepared by extrusion with haematococcus pluvialis, the algae cells appear as a distinct dark red color, thereby imparting the color of cooked beef to the plant meat product.
(2) Electron microscopic analysis:
the electron microscopic structure of the plant protein meat added with 5% haematococcus pluvialis algae powder is shown in figure 3, and it can be obviously seen that the plant proteins from different sources are subjected to protein recombination in the extrusion process to form a compact and stable network structure. Meanwhile, the haematococcus pluvialis with the complete part after the wall breaking treatment benefits from the hard cell wall, is free from extrusion, and is uniformly distributed in the plant protein meat tissue by being wrapped by protein fibers.
(3) Texture analysis: the whole texture test is carried out on the prepared vegetable protein meat sample by a texture analyzer, the results are shown in the table 1, and the influence of the addition amount of haematococcus pluvialis on the hardness and the chewing property of haematococcus pluvialis is found to be large; as the addition amount of haematococcus pluvialis increases, the hardness of the vegetable protein meat gradually decreases, and the chewiness decreases, which shows that the addition of haematococcus pluvialis is beneficial to the improvement of the tenderness of the vegetable protein meat, and when the addition amount is 3%, the detection values of the hardness, rebound resilience and chewiness of the vegetable protein meat are more similar to those of cooked beef; from the ratio of the transverse and longitudinal shear forces, the vegetable protein meat is closer to cooked beef when 3% algae powder is added.
TABLE 1 analysis of the quality of meat texture of high moisture extruded plant protein by the addition of algae powder
(4) Color difference value analysis
As shown in table 2, the dry powder state before extrusion has a significant difference in brightness L compared with the addition of monascus red, cooked beef and white board, and the addition of haematococcus pluvialis significantly reduces the L of the raw material powder, improves the similarity of extruded vegetable protein meat and real beef, and is superior to the addition of monascus red samples. Under the dry powder state, the a of the extruded plant protein is gradually increased along with the increase of the content of the algae powder, and when the addition amount is 3% -5%, the color of the mixed raw materials is more similar to that of cooked beef than a monascus red sample, and the L, a and b of the mixed raw materials after 3% addition and extrusion are more similar to that of beef groups, which indicates that 3% of haematococcus pluvialis is added into the plant protein meat raw materials, the simulation of the plant protein meat product prepared by extrusion and the real beef is better than that of the plant protein meat added with monascus red, and indicates that the addition of haematococcus pluvialis can make the extruded plant protein meat present dark red color consistent with the cooked beef, and has better simulation.
Table 2 analysis of different color characteristics
By utilizing the technical scheme of the invention or under the inspired by the technical scheme of the invention, a similar technical scheme is designed by a person skilled in the art, so that the technical effects are achieved, and the technical scheme falls into the protection scope of the invention.
Claims (3)
1. An application method of haematococcus pluvialis in high-moisture extruded vegetable protein meat is characterized by comprising the following steps: comprising the following steps:
s1, wall breaking treatment: homogenizing the fresh haematococcus pluvialis algae mud subjected to expansion and collection for 1-3 times under 30-100MPa to obtain wall-broken haematococcus pluvialis algae slurry;
s2, pulverizing: preparing wall-broken algae powder from the wall-broken haematococcus pluvialis algae slurry by using a spray dryer;
s3, mixing: mixing according to the proportion of pea protein to wheat protein of 7:3, adding wall-broken haematococcus pluvialis powder with the total weight of pea protein and wheat protein of 1% -7%, uniformly stirring, adding sodium tripolyphosphate with the total weight of pea protein and wheat protein of 0.5%, and continuously uniformly stirring;
s4, extruding: the temperature of 7 sections of the extrusion cylinder is 55-65deg.C, 75-85deg.C, 115-125 deg.C, 135-145 deg.C, 155-165 deg.C, 145-155 deg.C and 115-125 deg.C. The temperature of the 3 sections of the cooling zone is 80 ℃, 60 ℃, 40 ℃, the feeding speed is 1-50Kg/h, the screw speed is 80-800r/min, the water adding amount is 1-100Kg/h, the machine is started according to the conditions, and the materials are fed after preheating;
s5, preparing vegetable protein meat: cutting the extruded vegetable protein meat into blocks with the length of 10-20cm by a cutter, cooling to room temperature, vacuum sealing, and preserving at 4 ℃ to obtain the high-moisture vegetable protein meat containing wall-broken haematococcus pluvialis.
2. The method for using haematococcus pluvialis in high-moisture extruded vegetable protein meat according to claim 1, wherein the method comprises the following steps: the inlet temperature of the spray dryer in S2 is set at 160-180 ℃ and the outlet temperature is set at 65-75 ℃.
3. The method for using haematococcus pluvialis in high-moisture extruded vegetable protein meat according to claim 1, wherein the method comprises the following steps: and S4, adding water in the step of adding water until the water content of the finally extruded vegetable meat is 60-70%.
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