CN117441827A - Method for improving texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing biphase stable system through jujube core fiber - Google Patents
Method for improving texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing biphase stable system through jujube core fiber Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- 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
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—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
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphase stable system through jujube core fibers, which comprises the following steps of: preparing jujube core fibers; pretreating a biphase stable oil-in-water emulsion; preparing an oil-in-water emulsion; mixing materials: adding the protein powder into the oil-in-water emulsion, uniformly stirring, and heating to form a biphasic stable system; extrusion molding: extruding and molding the mixed material to obtain the plant-based artificial meat. The biphasic stable emulsion is prepared by the interaction of jujube core fiber, protein and polysaccharide, oil can be embedded into the emulsion, the texture of the plant-based artificial meat is improved by gelation, and a compact shell is formed to prevent water or oil from overflowing. The prepared plant-based artificial meat well improves the succulent taste and the texture characteristics of the plant-based artificial meat, and can change and add emulsion components according to the needs, thereby improving the nutritional value of the plant-based artificial meat.
Description
Technical Field
The invention relates to a method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphase stable system through jujube core fibers, and belongs to the new technical field of food processing.
Background
Animal husbandry poses several serious global problems, including consumption of fresh water and land, and emission of greenhouse gases. About 30% of the land area of the world is used for grazing, 32% fresh water and about 30% of the world's agricultural land is used for raising animals. The increase in the global population has also led to an increase in food demand. However, animal protein production has limitations, including various factors in terms of time, energy, cost, and environment. In view of global environmental issues, public health issues, sustainability and animal welfare issues, meat analogues offer a potential solution to the consumer demand for meat, the species of meat analogue mainly being cultivated meat and plant-based meat analogues.
Cultivated meat, also known as in vitro meat, synthetic meat or clean meat, is made from animal cells taken from living animals and grown in laboratory environment by stimulation with nutrient serum. There is also a large gap between the shape of the cultivated meat and the animal meat, and the manufacturing cost is relatively high. In addition to technical and cost factors, consumers also have a lower acceptability for growing meat. Plant-based meat analogs are becoming increasingly popular with consumers as a substitute for traditional meats. Compared with the traditional meat, the vegetable meat reduces the water consumption by 72% -99%, the land consumption by 47% -99%, the water pollution by 51% -91% and the greenhouse gas emission by 30% -90%. However, plant-based meat analogues also have some technical problems. The conventional plant-based artificial meat manufacturing process is to extrude the mixed materials, which easily results in a softer product texture and lack of juiciness.
The date pit accounts for about 15% of the dry weight of the date, and most of the date pit is abandoned or piled up and burned, so that resource waste and environmental pollution are caused. If the jujube pit can be reused, the economic resource utilization and environmental protection of the jujube area are deeply influenced. We found that by preparing an emulsion via the interaction of jujube pit fiber-protein-polysaccharide, it is possible to embed the fat into the emulsion, and further by preparing a biphasic stabilizing system via gelation, to improve the texture of the plant-based meat analogue, and to form a dense shell to prevent the escape of the fat. The prepared plant-based artificial meat well improves the juicy taste and the texture characteristics of the plant-based artificial meat, and can change and add emulsion components according to the needs, thereby improving the nutritional value of the plant-based artificial meat.
Disclosure of Invention
The invention discloses a method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphase stable system through jujube core fibers, which comprises the following steps of:
(1) Preparing jujube core fiber: adding distilled water into the jujube pit powder, heating in a water bath to obtain filter residues, adding buffer solution and protease into the filter residues, performing water bath aftertreatment, washing to obtain jujube pit insoluble dietary fibers, drying and crushing to obtain jujube pit fiber powder;
(2) Emulsion pretreatment:
respectively adding the jujube core fiber powder, the protein and the polysaccharide into water to obtain a water phase system; adding beeswax into the grease to obtain an oil phase system;
(3) Emulsion preparation: adding the oil phase system into the water phase system for multiple times; preparing stable oil-in-water emulsion by ultrasonic or high-speed shearing treatment;
(4) Mixing materials: adding the protein powder into the oil-in-water emulsion, and uniformly stirring;
(5) Extrusion molding: and (3) extruding and forming the mixed material in the step (4), and heating and gelling in the process to form a biphase stable system, so that the texture characteristics and juicy mouthfeel of the plant-based artificial meat are improved.
Further, in the step (1), the mass ratio of the jujube pit powder to distilled water in the preparation process of the jujube pit fiber is 1:10-40; heating in water bath at 100deg.C for 40min;
10-40 times of phosphate buffer solution with pH of 7.0 and 0.1% of protease are added into the filter residue, the temperature of the water bath is 50 ℃ and the time is 1h.
Further, in the step (2), the mass ratio of the jujube core fiber powder to the protein to the polysaccharide is 3:1:9-3:9:1, preferably 3:4:6-3:6:4. The concentration of the three substances in water is 0.5-4%, preferably 1-3%;
the preparation of the oil-in-water emulsion is to mix the grease and the beeswax to obtain an oil phase system; respectively adding the jujube core fiber powder, the protein and the polysaccharide into water to obtain a water phase system; the oil phase is added to the aqueous phase in a proportion of 10-80%, preferably 50%, of the aqueous phase.
Further, in the step (2), the protein is one or more selected from egg white protein, whey protein, bovine serum albumin and casein.
The polysaccharide is selected from one or two of curdlan and carrageenan.
The oil is at least one selected from oleum Lini, peony seed oil, grape seed oil, oleum Rosae Rugosae, oleum Cocois, oleum Camelliae Japonicae, peanut oil, embryo bud oil, oleum Juglandis, oleum Sesami, oleum Helianthi, canola oil, oleum Olivarum, oleum Lycopersici Esculenti, oleum Rapae, and deep sea fish oil.
Further, in the step (3), intermittent ultrasonic, specifically ultrasonic under the condition of 100-750W for 1-5min is performed; wherein, the ultrasonic treatment is carried out for 2-10s (particularly 5 s), and stopped for 1-3s (particularly 2 s); or shearing at 5000-20000 (e.g. 10000 r/min) for 1-20min (e.g. 10 min) by high-speed shearing.
Further, the mass of the emulsion added into the protein powder in the step (4) is 5-30%; preferably 10%. The protein powder is one or a mixture of pea protein, soybean protein isolate, soybean wiredrawing protein and wheat gluten. Wherein cellulose, agar, pectin, konjac gum, guar gum, gelatin, etc. can also be added to improve product quality.
In the step (5), the obtained mixed material can be extruded and molded by adopting double screws, the temperature of a conveying section is 25-35 ℃, a melting section is 100-160 ℃, a molding section is 90-120 ℃, and the temperature of a cooling die is set to be 30 ℃. The product was cut to uniform length at the end of the extruder cooling die and the product was stored at 4 ℃ using vacuum packaging. In the process, the emulsion is enabled to form a denser wall material at high temperature, moisture or grease in the emulsion can be still embedded after the emulsion is cooled, and the double-phase stable system prepared by the emulsion and gel method remarkably improves the texture characteristics and juicy mouthfeel of the plant-based artificial meat.
Advantageous effects
1. Through the interaction of jujube core fiber, protein and polysaccharide, grease is embedded in the emulsion, the taste and texture characteristics of the plant-based artificial meat juice are obviously improved through a biphase stabilizing system, and a compact shell is formed to prevent the grease from overflowing.
2. In the plant-based artificial meat, the emulsion components are changed and added according to the needs, so that the nutritional value of the plant-based artificial meat is improved.
3. The jujube seeds are recycled, so that the recovery of resources is realized, the environmental pollution is reduced, and the added value is increased.
Drawings
Fig. 1 is a diagram of oil-in-water emulsion observed by laser confocal.
Detailed Description
Example 1
A method for preparing a biphasic stabilized plant-based meat analogue comprising the steps of:
1) Preparation of jujube core fiber
Adding distilled water into the jujube core powder according to the feed liquid ratio of 1:20, then treating in a water bath at 100 ℃ for 40min, continuously stirring at 350r/min, and carrying out suction filtration to obtain filter residues. Adding 1:20 volume ratio of pH7.0 phosphate buffer solution and protease with the mass of 0.1% of the filter residue into the filter residue, carrying out water bath at 50 ℃ and uninterrupted stirring (350 r/min) for 1h, and carrying out suction filtration. Washing with 70 ℃ deionized water, 95% ethanol and distilled water respectively to obtain the jujube pit insoluble dietary fiber. Freeze drying or oven drying the fiber, pulverizing, and sieving with 60 mesh sieve to obtain fiber powder.
2) Emulsion pretreatment
Aqueous phase system: adding the jujube pit fiber, the egg white protein and the curdlan into water respectively, wherein the concentration of the jujube pit fiber, the egg white protein and the curdlan is 3%. The proportion of the jujube pit fiber to the egg white protein to the curdlan is 3:4:6.
Oil phase system: beeswax is added into linseed oil, and the proportion of beeswax is 3%.
Preparation of oil-in-water emulsion: by adding the oil phase to the water phase in multiple times, the oil phase accounts for 50% of the total volume.
3) Emulsion preparation
After the two-phase system is mixed, an ultrasonic probe is immersed into the mixture, and ultrasonic is carried out for 3min under the condition of 500W; wherein, ultrasonic treatment is carried out for 5s and stopped for 2s, and the emulsion can be obtained.
4) Material mixing
The emulsion is added into pea protein powder according to the mass proportion of 30 percent, and then is stirred uniformly.
5) Extrusion molding
And extruding and molding the obtained materials by adopting double screws, wherein the temperature of a conveying section is 30 ℃, a melting section is 120 ℃, a molding section is 100 ℃, and the temperature of a cooling die is set to be 30 ℃. The product was cut to uniform length at the end of the extruder cooling die and the product was stored at 4 ℃ using vacuum packaging. In the process, the emulsion forms a biphasic stable system at high temperature, and after cooling, the dense wall material embedded grease is formed, and the method for preparing the biphasic stable system by the emulsion and gel remarkably improves the texture characteristics and juicy mouthfeel of the plant-based artificial meat.
Example 2
A method for preparing a biphasic stabilized plant-based meat analogue comprising the steps of:
1) Preparation of jujube core fiber
Adding distilled water into the jujube core powder according to the feed liquid ratio of 1:30, then treating in a water bath at 100 ℃ for 40min, continuously stirring at 350r/min, and carrying out suction filtration to obtain filter residues. Adding 1:30 volume ratio of pH7.0 phosphate buffer solution and protease with the mass of 0.1% of the filter residue into the filter residue, carrying out water bath at 50 ℃ and uninterrupted stirring (350 r/min) for 1h, and carrying out suction filtration. Washing with 70 ℃ deionized water, 95% ethanol and distilled water respectively to obtain the jujube pit insoluble dietary fiber. Freeze drying or oven drying the fiber, pulverizing, and sieving with 60 mesh sieve to obtain fiber powder.
2) Emulsion pretreatment
Aqueous phase system: adding the jujube core fiber, the whey protein and the carrageenan into water respectively, wherein the concentration of the jujube core fiber, the egg white protein and the curdlan is 4%. The proportion of the jujube pit fiber to the egg white protein to the curdlan is 3:6:4.
Oil phase system: beeswax is added into linseed oil, and the proportion of beeswax is 3%.
Preparation of oil-in-water emulsion: by adding the oil phase to the water phase in multiple times, the oil phase accounts for 40% of the total volume.
3) Emulsion preparation
Mixing the two-phase system, and performing ultrasonic treatment for 2min under the condition of 400W; wherein, ultrasound is for 3s, stop for 1s. The emulsion can be obtained as described above.
4) Material mixing
The emulsion is added into the soybean protein isolate powder according to the proportion of 15 percent, and then is stirred uniformly.
5) Extrusion molding
And extruding and molding the obtained mixture by adopting double screws, wherein the temperature of a conveying section is 25 ℃, a melting section is 130 ℃, a molding section is 95 ℃, and the temperature of a cooling die is set to be 30 ℃. The product was cut to uniform length at the end of the extruder cooling die and the product was stored at 4 ℃ using vacuum packaging.
Example 3
A method for preparing a biphasic stabilized plant-based meat analogue comprising the steps of:
1) Preparation of jujube core fiber
Adding distilled water into the jujube core powder according to the feed liquid ratio of 1:20, then treating in a water bath at 100 ℃ for 40min, continuously stirring at 350r/min, and carrying out suction filtration to obtain filter residues. Adding 1:20 volume ratio of pH7.0 phosphate buffer solution and protease with the mass of 0.1% of the filter residue into the filter residue, carrying out water bath at 50 ℃ and uninterrupted stirring (350 r/min) for 1h, and carrying out suction filtration. Washing with 70 ℃ deionized water, 95% ethanol and distilled water respectively to obtain the jujube pit insoluble dietary fiber. Freeze drying or oven drying the fiber, pulverizing, and sieving with 60 mesh sieve to obtain fiber powder.
2) Emulsion pretreatment
Aqueous phase system: adding the jujube core fiber, the casein and the curdlan into water respectively, wherein the concentration of the jujube core fiber, the casein and the curdlan is 2%. The proportion of the jujube core fiber to the egg white protein to the curdlan is 3:5:8.
Oil phase system: beeswax is added into linseed oil, and the proportion of beeswax is 3%.
Preparation of oil-in-water emulsion: by adding the oil phase to the water phase in multiple times, the oil phase accounts for 60% of the total volume.
3) Emulsion preparation
Mixing the solutions, and shearing at 10000r/min for 10min by high-speed shearing. An emulsion is obtained.
4) Material mixing
The mixed emulsion is added to wheat gluten according to the proportion of 25 percent, and then is stirred uniformly.
5) Extrusion molding
And extruding and molding the obtained mixture by adopting double screws, wherein the temperature of a conveying section is 35 ℃, a melting section is 160 ℃, a molding section is 120 ℃, and the temperature of a cooling die is set to be 30 ℃. The product was cut to uniform length at the end of the extruder cooling die and the product was stored at 4 ℃ using vacuum packaging.
Comparative example 1
The jujube core fiber powder in example 1 was extruded into vegetable-based fiber meat without making an oil-in-water or water-in-oil structure with protein, polysaccharide and grease.
Performance testing
The solutions prepared in examples 1-3 and comparative example 1 were subjected to performance testing, mouthfeel and texture characteristics.
Wherein figure 1 is an emulsion prepared in example 1 showing (left) an external phase prepared from jujube core fiber-protein-polysaccharide, (middle) an internal phase prepared from fat-beeswax, and (right) a biphasic stabilizing system.
The equipment for texture is a texture instrument: the operating parameters of the texture analyzer are: TPA mode, probe P/50, speed 1.0mm/s before test, speed 2.0mm/s after test, speed 2.0mm/s, degree of depression 50%, test each sample, main index relates to hardness, tackiness, chewiness.
Sensory evaluation
Evaluation index
Assessment results
| Examples | Appearance of | Smell of | Mouthfeel of the product | Succulent |
| Example 1 | 9.2 | 9.0 | 9.2 | 9.1 |
| Example 2 | 9.1 | 8.5 | 9.1 | 8.8 |
| Example 3 | 9.3 | 8.8 | 9.5 | 9.4 |
| Comparative example 1 | 8.2 | 8.8 | 8.3 | 6.7 |
Claims (8)
1. A method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphasic stabilizing system from jujube core fibers, comprising the steps of:
(1) Preparing jujube core fiber: adding distilled water into the jujube pit powder, heating in a water bath to obtain filter residues, adding buffer solution and protease into the filter residues, performing water bath aftertreatment, washing to obtain jujube pit insoluble dietary fibers, drying and crushing to obtain jujube pit fiber powder;
(2) Emulsion pretreatment: respectively adding the jujube core fiber powder, the protein and the polysaccharide into water to obtain a water phase system; adding beeswax into the grease to obtain an oil phase system;
(3) Emulsion preparation: adding the oil phase system into the water phase system for multiple times; preparing stable oil-in-water emulsion by ultrasonic or high-speed shearing treatment;
(4) Mixing materials: adding the protein powder into the oil-in-water emulsion, and uniformly stirring;
(5) Extrusion molding: and (3) extruding and forming the mixed material in the step (4), and heating and gelling in the process to form a biphase stable system, so that the texture characteristics and juicy mouthfeel of the plant-based artificial meat are improved.
2. The method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by using a biphasic stabilizing system prepared from jujube pit fibers according to claim 1, wherein in the step (1), the mass ratio of jujube pit powder to distilled water in the preparation process of the jujube pit fibers is 1:10-40; heating in water bath at 100deg.C for 40min; 10-40 times of phosphate buffer solution with pH of 7.0 and 0.1% of protease are added into the filter residue, the temperature of the water bath is 50 ℃ and the time is 1h.
3. The method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by using a dual-phase stabilization system prepared from date pit fiber according to claim 1, wherein in the step (2), the mass ratio of date pit fiber powder, protein and polysaccharide is 3:1:9-3:9:1, preferably 3:4:6-3:6:4; the concentration of the three substances in water is 0.5-4%, preferably 1-3%.
4. The method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphasic stabilizing system from jujube pit fibers according to claim 1, wherein the preparation of an oil-in-water emulsion is carried out by mixing grease and beeswax to obtain an oil phase system; respectively adding the jujube core fiber powder, the protein and the polysaccharide into water to obtain a water phase system; the oil phase is added to the aqueous phase in a proportion of 10-80%, preferably 50%, of the aqueous phase.
5. The method for improving the texture characteristics and juicy taste of plant-based artificial meat by preparing a biphasic stabilizing system with jujube pit fiber according to claim 1, wherein in the step (2), the protein is one or more selected from egg white protein, whey protein, bovine serum albumin and casein;
the polysaccharide is selected from one or two of curdlan and carrageenan;
the oil is at least one selected from oleum Lini, peony seed oil, grape seed oil, oleum Rosae Rugosae, oleum Cocois, oleum Camelliae Japonicae, peanut oil, embryo bud oil, oleum Juglandis, oleum Sesami, oleum Helianthi, canola oil, oleum Olivarum, oleum Lycopersici Esculenti, oleum Rapae, and deep sea fish oil.
6. The method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphasic stabilizing system from jujube pit fibers according to claim 1, wherein in the step (3), intermittent ultrasonic is performed, specifically, ultrasonic is performed for 1-5min under the condition of 100-750W; wherein, the ultrasonic treatment is carried out for 2-10s, and the ultrasonic treatment is stopped for 1-3s; or shearing at 5000-20000 rpm for 1-20min by high-speed shearing.
7. The method for improving the texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing a biphasic stabilizing system from jujube pit fibers according to claim 1, wherein the mass of the emulsion added into the protein powder in the step (4) is 5-30%, preferably 10%;
the protein powder is one or a mixture of pea protein, soybean protein isolate, soybean wiredrawing protein and wheat gluten.
8. The method for improving the texture and juicy taste of plant-based artificial meat by using a dual-phase stabilizing system prepared from jujube core fiber according to claim 1, wherein in the step (5), the obtained mixture is extruded and molded by twin screws, the temperature of a conveying section is 25-35 ℃, the temperature of a melting section is 100-160 ℃, the temperature of a molding section is 90-120 ℃, and the temperature of a cooling die is set to 30 ℃.
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| CN202311267404.2A CN117441827A (en) | 2023-09-28 | 2023-09-28 | Method for improving texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing biphase stable system through jujube core fiber |
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| CN202311267404.2A CN117441827A (en) | 2023-09-28 | 2023-09-28 | Method for improving texture characteristics and juicy mouthfeel of plant-based artificial meat by preparing biphase stable system through jujube core fiber |
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