WO2023050794A1 - 一种酵母蛋白素肉及其制备方法和应用 - Google Patents

一种酵母蛋白素肉及其制备方法和应用 Download PDF

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WO2023050794A1
WO2023050794A1 PCT/CN2022/089886 CN2022089886W WO2023050794A1 WO 2023050794 A1 WO2023050794 A1 WO 2023050794A1 CN 2022089886 W CN2022089886 W CN 2022089886W WO 2023050794 A1 WO2023050794 A1 WO 2023050794A1
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parts
protein
meat
yeast
yeast protein
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PCT/CN2022/089886
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English (en)
French (fr)
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覃先武
沈硕
李库
李沛
向飞
颜东方
刘雪姣
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安琪酵母股份有限公司
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Publication of WO2023050794A1 publication Critical patent/WO2023050794A1/zh

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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
    • 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
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the invention relates to the technical field of natural product development and utilization, in particular to a yeast protein vegetarian meat and its preparation method and application.
  • Meat-based food has always been deeply loved by consumers, but due to the high price and high cost of meat raw materials, production is limited to a certain extent. At the same time, meat products contain high cholesterol. Excessive consumption will increase people's suffering from arteriosclerosis and hyperlipidemia , hypertension and coronary heart disease and other obesity-related diseases. Compared with animal raw materials, plant raw materials are easier to obtain, and have the advantages of high protein, low fat, and no cholesterol. They can effectively prevent the occurrence of chronic diseases such as high blood pressure, coronary heart disease, and diabetes. Long-term consumption can effectively enhance physical fitness and benefit the body. healthy. Therefore vegetarian meat products are developed rapidly, especially soybean protein vegetarian meat.
  • Soy protein-based vegetarian meat is the preferred plant-based food to replace animal protein.
  • the price of vegetarian meat is lower than that of real meat.
  • vegetarian meat can meet the needs of some high-cholesterol people who are not suitable for eating meat.
  • domestic vegetarian meat products are very single. With the improvement of people's living standards, existing vegetarian meat products can no longer meet people's demand for vegetarian meat food in terms of color, aroma, taste and nutrition.
  • Chinese patent CN112006153A discloses a method for preparing vegetarian meat by using soybean protein concentrate and wheat protein, comprising the following steps: (1) crushing soybeans, and using n-hexane in a ratio of 1:3 (w/v) to the obtained Soybean flour was defatted 3 times and placed in a fume hood to remove n-hexane.
  • Chinese patent CN111329039A discloses a vegetarian Harbin red sausage and its preparation method, which is made of the following raw materials in mass proportions: 65-75 kg of dry vegetarian meat, 14-16 kg of non-transgenic soybean oil, 6-8 kg of pea powder, and isolated wheat protein 6-8kg, salt 0.8-1.2kg, soy sauce 1-2kg, xanthan gum 2.5-3.5kg, carrageenan 3.5-4.5kg, konjac powder 13-15kg, ice water 23-27kg.
  • the inventive vegetarian Harbin red sausage has been explored through a large number of raw material ratios and processing techniques, and the final raw material composition and preparation method of the red sausage have been determined.
  • the traditional red sausage ingredients are combined with pectin and konjac powder, which is rich in nutrition and chewy.
  • Vegetarian meat technology replaces meat raw materials, perfectly combines the deliciousness of meat and the health of plants, and does not cause hyperlipidemia. It has the characteristics of low fat, high dietary fiber, and low energy. It has a stronger sense of satiety and suppresses hunger. , reduce food intake, help to lose weight naturally.
  • the technical problems solved by the invention are: the existing vegetarian meat products have problems such as insufficient flavor of meat, single type of protein and poor fiber feeling.
  • the present invention provides a yeast protein meat and its preparation method, the specific technical scheme is as follows:
  • a yeast protein vegetarian meat wherein, the vegetarian meat comprises meat-flavored yeast extract, extruded and puffed yeast protein silk, TG enzyme, vegetable protein, vegetable oil, thickener and auxiliary materials; in parts by weight, the meat
  • the content of flavor yeast extract is 1-6 parts; the content of extruded puffed yeast protein silk is 8-30 parts; the content of TG enzyme is 1-6 parts.
  • the content of the meat-flavored yeast extract is 2-5 parts
  • the content of extruded puffed yeast protein silk is 10-20 parts
  • the content of TG enzyme is 2-5 parts.
  • the content of the meat-flavored yeast extract is 3.5-5 parts
  • the extruded yeast protein silk is 15-20 parts
  • the TG enzyme is 3.5-5 parts.
  • the vegetable protein content is 15-75 parts by weight.
  • the content of the thickener is 2-40 parts by weight.
  • the content of the auxiliary material is 59.1-235 parts.
  • the vegetable protein is selected from one or more of gluten powder, soybean protein isolate powder and pea protein silk, and preferably contains 5-25 parts of gluten powder, 5-25 parts of Soy protein isolate powder and 5-25 servings of shredded pea protein.
  • the vegetable oil comprises rapeseed oil and coconut oil, preferably 5-25 parts by weight of rapeseed oil and 5-25 parts of coconut oil.
  • the thickener comprises methyl cellulose and konjac flour, in parts by weight, preferably 1-20 parts of methyl cellulose and 1-20 parts of konjac flour.
  • the auxiliary materials are water and seasonings.
  • the seasoning contains any one or more of salt, pepper, essence, sodium glutamate, white granulated sugar and beet juice, in parts by weight, preferably 2-10 parts of table salt, 0.1 -10 parts pepper, 1-10 parts essence, 2-10 parts monosodium glutamate, 2-10 parts white sugar and 2-25 parts beet juice.
  • a method for preparing yeast protein vegetarian meat comprising the following steps:
  • the activation time of the enzyme is 15-25 minutes.
  • the activation time of the enzyme is 20-25 minutes.
  • the cooling is cooling with iced water.
  • step (2) ice water is added to promote dissolution during the mixing process.
  • the first vegetable oil is rapeseed oil
  • the emulsification treatment is emulsification with ice water.
  • step (1) in parts by weight, the ice water added during the cooling treatment is 10-30 parts; in step (2), the ice water added during the mixing treatment is 10-30 parts. 30 parts; in step (3), the ice water used during the emulsification treatment is 30-100 parts.
  • step (6) the second vegetable oil is heated and melted coconut oil.
  • step (6) the second vegetable oil is heated and melted coconut oil.
  • a stuffing or sauce which is made by using the yeast protein vegetarian meat of the present invention or the yeast protein vegetarian meat obtained by the above preparation method.
  • a food which is made by using the yeast protein vegetarian meat according to the present invention or the yeast protein vegetarian meat obtained by the above preparation method, wheat and/or rice.
  • Adding meat-flavored yeast extract gives the yeast protein vegetarian meat a real meaty taste, and can also cover up the beany smell of soybean protein isolate and pea textured protein.
  • the extruded yeast protein silk used can provide a better digestible protein source for the yeast protein vegetarian meat and give it a better fiber taste.
  • Figure 1 is a process flow chart of yeast protein vegetarian meat.
  • Figure 2 is a comparative sensory evaluation radar chart.
  • Fig. 3 is a physical picture of the yeast protein vegetarian meat product.
  • the present invention provides a yeast protein vegetarian meat, wherein the vegetarian meat contains meat-flavored yeast extract, extruded yeast protein silk, TG enzyme, vegetable protein, vegetable oil, thickener and auxiliary materials;
  • the content of the meat-flavored yeast extract is 1-6 parts
  • the content of extruded puffed yeast protein silk is 8-30 parts
  • the content of TG enzyme is 1-6 parts.
  • A. 1 part of TG enzyme is activated by adding hot water at 45°C for 25 minutes, and then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. Mixing 2 parts of methylcellulose and 2 parts of konjac flour and dissolving in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 8 One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 25 parts
  • One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 15 One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step C Add 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of white sugar, 0.3 parts of white pepper and 5 parts of meat-flavored yeast extract to 20 parts of beet juice to fully dissolve;
  • F the mixture obtained in steps C, D, and E are further mixed and stirred evenly to obtain the stirred mixture;
  • G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt;
  • H 30 parts
  • One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A After 1.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, add 30 parts of ice water to room temperature to obtain an aqueous solution; B. Mix 2 parts of methyl cellulose and 2 parts of konjac flour and dissolve in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • A 3.5 parts of TG enzyme was activated by adding hot water at 45°C for 20 minutes, then adding 30 parts of ice water to room temperature to obtain an aqueous solution; B. 2 parts of methylcellulose and 2 parts of konjac powder were mixed and dissolved in 30 parts of ice water to obtain Lysate; C, the aqueous solution obtained in step A and the lysate obtained in step B are further mixed uniformly to obtain a mixture; D, 20 parts of rapeseed oil, add 20 parts of soybean protein isolate powder and 20 parts of gluten powder, and add 100 parts E.
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 8 One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt
  • H 20 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step C Add 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of white sugar, 0.3 parts of white pepper and 5 parts of meat-flavored yeast extract to 20 parts of beet juice to fully dissolve;
  • F the mixture obtained in steps C, D, and E are further mixed and stirred evenly to obtain the stirred mixture;
  • G 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt;
  • H 0
  • One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • step C Add 6 parts of salt, 1.5 parts of essence, 3 parts of sodium glutamate, 6 parts of white sugar, 0.3 part of white pepper powder and 0 part of meat-flavored yeast extract to 20 parts of beet juice for emulsification; F, the mixture obtained in steps C, D, and E are further mixed and stirred evenly to obtain the stirred mixture; G, 20 parts of coconut oil are heated to 30°C and melted and mixed uniformly to obtain a melt; H, 10 parts One part of extruded puffed yeast protein silk and 20 parts of pea protein silk and the melted product of step G are added to the stirred mixture described in step F and mixed uniformly;
  • the sensory evaluation method is to carry out sensory evaluation on indicators such as meat taste, meat feeling, bean flavor, delicious taste, thick taste and comprehensive mouthfeel of vegetarian meat cakes by 7 experienced sensory evaluation personnel.
  • Example 1 1) Compared with Examples 2, 3, 4, 6, 8, and 10 in Example 1, the addition amounts of TG enzyme, meat-flavored yeast extract, and yeast protein silk were all lower than the preferred range, and compared with the sensory results (almost no The fiber feeling, elasticity and chewiness are poor, the meat taste is weak, and the beany smell is heavy), and the texture data is consistent with the senses.
  • Example 7 2) Compared with Examples 2, 3, 4, 6, 8, and 10 in Example 7, the addition amounts of TG enzyme and yeast protein filaments were all higher than the optimal range, and the sensory results were compared (fiber feeling is better, elasticity and Strong chewing feeling, good meat taste, no beany smell), and the texture data is not much different from that of Example 4. It shows that the addition amount of TG enzyme and yeast protein filament is greater than the maximum suitable range, and the effect on the structure is not significant. From the perspective of economy, it is recommended that the appropriate addition range is the most suitable.
  • Example 9 Compared with Example 8, the amount of TG enzyme added in Example 9 is too small, compared with the sensory results (poor elasticity, strong chewing feeling, better fiber feeling, weak beany smell, good meat taste), the texture data The worst, consistent with the senses, indicating that the TG enzyme contributes a lot to the texture.
  • Example 11 Compared with Example 4, Example 11 has a larger amount of TG enzyme added, and compared the sensory results (better fiber feeling, strong elasticity and chewing feeling, good meat taste, slightly beany smell), its texture and The difference in Example 4 is not large, indicating that the added amount of TGase has limited contribution to the structure.
  • Example 12 has a smaller amount of meat-flavored yeast extract, and compared the sensory results (good fiber feeling, good chewiness, poor meat taste, and heavy bean flavor), its texture There is not much difference in the texture data with other additions at the same amount, but the beany smell is heavy, indicating that the meat-flavored yeast extract contributes a lot to the removal of beany smell and the improvement of meat taste.
  • Example 6 Compared with Example 3, the addition amount of meat-flavored yeast extract in Example 13 is larger, and compared with the sensory results (better fiber feeling, good chewiness, thick meat flavor, no beany smell), its quality Texture data differ little compared to others of the same counterpart. The meat flavor does not increase much, which further shows that the meat-flavored yeast extract plays a key role in removing the beany smell and improving the meat flavor.
  • Example 7 Compared with Example 8, the addition amount of yeast protein silk in Example 14 is relatively small, and compared with the sensory results (lack of fiber feeling, good chewiness, thick meat flavor, no beany smell), the difference in texture is relatively large , indicating that the yeast protein silk has a great influence on the fiber and chewiness, and its addition amount is small, resulting in poor chewing and fiber of vegetarian meat products.
  • Example 8 Compared with Example 8, the addition amount of yeast protein silk in Example 5 is larger, and the sensory results are compared (good fiber feeling, strong chewiness, good meat taste, no beany smell), but the overall texture of the chewing The increase in sex and elasticity values is not significant, but will affect the taste to a certain extent.
  • the yeast protein vegetarian meat prepared by the present invention can realize the comprehensive performance of excellent meat flavor and mouthfeel under the requirement of ensuring economical efficiency within a specific preferred component content range.

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Abstract

一种酵母蛋白素肉及其制备方法和应用，涉及天然产物开发利用技术领域。所述酵母蛋白素肉产品包含以下组分：肉风味酵母抽提物、挤压膨化酵母蛋白丝、TG酶、植物蛋白、植物油、增稠剂和辅料；制得素肉产品不仅肉味真实、豆腥味弱，而且具备良好的纤维口感，能够为食用者提供较好消化的蛋白源。

Description

一种酵母蛋白素肉及其制备方法和应用 技术领域
本发明涉及天然产物开发利用技术领域，具体涉及一种酵母蛋白素肉及其制备方法和应用。
背景技术
肉制食品一直深获消费者的喜爱，但由于肉类原料价格贵、成本高，生产受到一定限制，同时肉制品含有较高的胆固醇，过度食用会增加人们患有动脉硬化、高脂血症、高血压及冠心病等肥胖类疾病的风险。相比动物原料，植物原料更易获取，且具有高蛋白、低脂肪、不含胆固醇等优点，可有效防治高血压、冠心病、糖尿病等慢性疾病的发生，长期食用可有效增强体质，有益于身体健康。因此素肉制品得到迅速发展，尤其是大豆蛋白类素肉。
大豆蛋白类素肉是代替动物蛋白的优选植物性食品，一是素肉价格低于真肉，二是素肉可以满足一些不适宜食用肉类食品的高胆固醇人群的需求。但与发达国家相比，国内素肉产品十分单一，随着人们生活水平的提高，现有的素肉产品已不能满足人们对素肉食品在色、香、味及营养等方面的需求。
中国专利CN112006153A公开了一种利用大豆浓缩蛋白和小麦蛋白制备素肉的方法，包括以下步骤：(1)将大豆粉碎，按1:3(w/v)的比例用正己烷对粉碎后得到的豆粉进行3次脱脂，并放在通风橱中除去正己烷。将除去正己烷的脱脂豆粉以1∶10(w/w)的比例与水混合，调节pH值至4.5左右，50℃恒温水浴锅中搅拌浸提60min，4000r/min离心10min，在不溶物中加入10倍体积的温度为55℃的水，搅均后进行分离，重复2次以提高大豆蛋白获取率。将凝乳溶解并将pH值调节至6.5，在真空环境中干燥后得到粉末状大豆浓缩蛋白；(2)在麦麸中加入苛性钠溶液将pH值调节至8.5，充分搅拌1个小时，搅拌后进行离心分离，并使用盐酸将上清液pH值调节至4，于90℃恒温水浴锅中搅拌浸提10min，4000r/min离心10min，分离得到不溶物小麦蛋白。(3)称取大豆浓缩蛋白粉和小麦蛋白比例为8：1–2：1，混合均匀，加入食用油与蛋白总量比为10:1-0.6，和盐等配料再次混匀，将原料加入搅拌挤 压机，加热温度为150-170℃，蛋白质经加热剪切得到大豆小麦蛋白素肉；(4)将得到的素肉进行120-130℃油炸。
中国专利CN111329039A公开了一种素哈尔滨红肠及其制备方法，由以下质量比例的原料制成：干素肉块65-75kg、非转基因大豆油14-16kg、豌豆粉6-8kg、小麦分离蛋白6-8kg、盐0.8-1.2kg、生抽1-2kg、黄原胶2.5-3.5kg、卡拉胶3.5-4.5kg、魔芋粉13-15kg、冰水23-27kg。该发明素哈尔滨红肠经过大量的原料配比及加工工艺摸索，确定了红肠的最终原料组成及制备方法，将传统红肠成分与胶质及魔芋粉结合，营养丰富，口感筋道，同时采用素肉工艺代替肉质原料，将肉的美味和植物的健康完美结合到一起，且不会引起高血脂，具有低脂肪、高膳食纤维、低能量的特点，饱腹感更强，起到抑制饥饿，减少食物摄取量，有助自然减肥的效果。
发明内容
本发明所解决的技术的问题是：现有的素肉食品成品中存在肉的风味不足、蛋白种类单一及纤维感较差等问题。
为了解决上述问题，本发明提供了一种酵母蛋白素肉及其制备方法，具体技术方案如下：
一种酵母蛋白素肉，其中，所述素肉包含肉风味酵母抽提物、挤压膨化酵母蛋白丝、TG酶、植物蛋白、植物油、增稠剂和辅料；以重量份计，所述肉风味酵母抽提物含量为1-6份；挤压膨化酵母蛋白丝为8-30份；TG酶为1-6份。
可选地，以重量份计，所述肉风味酵母抽提物含量为2-5份，挤压膨化酵母蛋白丝为10-20份，TG酶为2-5份。
可选地，以重量份计，所述肉风味酵母抽提物含量为3.5-5份，挤压膨化酵母蛋白丝为15-20份，TG酶为3.5-5份。
可选地，以重量份计，所述植物蛋白含量为15-75份。
可选地，以重量份计，所述增稠剂含量为2-40份。
可选地，以重量份计，所述辅料含量为59.1-235份。
可选地，所述植物蛋白选自谷朊粉、大豆分离蛋白粉和豌豆蛋白丝中的 一种或者两种以上，以重量份计，优选含有5-25份谷朊粉、5-25份大豆分离蛋白粉和5-25份豌豆蛋白丝。
可选地，所述植物油包含菜籽油和椰子油，以重量份计，优选含有5-25份菜籽油和5-25份椰子油。
可选地，所述增稠剂包含甲基纤维素和魔芋粉，以重量份计，优选含有1-20份甲基纤维素和1-20份魔芋粉。
可选地，所述辅料为水和调味料。
可选地，所述调味料包含食盐、胡椒粉、香精、谷氨酸钠、白砂糖和甜菜汁中的任一种或者两种以上，以重量份计，优选含有2-10份食盐、0.1-10份胡椒粉、1-10份香精、2-10份谷氨酸钠、2-10份白砂糖和2-25份甜菜汁。
一种酵母蛋白素肉的制备方法，包括以下步骤：
(1)TG酶的活化处理，随后冷却；
(2)准备增稠剂，与(1)混合备用；
(3)混合第一植物油与植物蛋白，乳化处理；
(4)将肉风味酵母抽提物与辅料混合；
(5)将步骤(2)-(4)所得产物混合备用；
(6)混合第二植物油与辅料；
(7)混合蛋白丝、步骤(5)、(6)所得产物，成型、包装并冷冻储藏。
可选地，在步骤(1)中，所述酶的活化时间为15-25min。
可选地，在步骤(1)中，所述酶的活化时间为20-25min。
可选地，在步骤(1)中，所述冷却为加冰水冷却。
可选地，在步骤(2)中，所述混合处理时加冰水促溶。
可选地，在步骤(3)中，所述第一植物油为菜籽油，乳化处理为用冰水乳化。
可选地，在步骤(1)中，以重量份计，所述冷却处理时所加冰水为10-30份；在步骤(2)中，所述混合处理时加的冰水为10-30份；在步骤(3)中，乳化处理时候所用的冰水为30-100份。
可选地，在步骤(6)中，所述第二植物油为加热融化后的椰子油。
可选地，在步骤(6)中，所述第二植物油为加热融化后的椰子油。
一种馅料或酱料，其通过采用本发明所述酵母蛋白素肉或上述制备方法所得的酵母蛋白素肉制成。
一种食品，其通过采用本发明所述的酵母蛋白素肉或上述制备方法所得的酵母蛋白素肉以及小麦和/或大米制成。
本发明所取得的有益效果是：
(1)添加肉风味酵母抽提物赋予酵母蛋白素肉真实的肉味，还能掩盖大豆分离蛋白和豌豆组织蛋白的豆腥味。
(2)使用的挤压膨化酵母蛋白丝可以为酵母蛋白素肉提供较好消化的蛋白来源并赋予其较好的纤维口感。
附图说明
图1为酵母蛋白素肉工艺流程图。
图2为对比感官评价雷达图。
图3为酵母蛋白素肉产品实物图。
具体实施方式
如上所述，本发明提供了一种酵母蛋白素肉，其中，所述素肉包含肉风味酵母抽提物、挤压膨化酵母蛋白丝、TG酶、植物蛋白、植物油、增稠剂和辅料；以重量份计，所述肉风味酵母抽提物含量为1-6份，挤压膨化酵母蛋白丝为8-30份，TG酶为1-6份。
表1实施方式中所用原料和设备
Figure PCTCN2022089886-appb-000001
Figure PCTCN2022089886-appb-000002
下面通过具体实施例来详细说明本发明的技术方案，其中，本发明技术方案中不涉及非食品原料，实施例和对比例所采用的原料及设备信息如表1所示，另外，实施例中所有组分均以重量份表示，每一重量份对应的质量为1克。
实施例1
A、1份TG酶中加入45℃热水活化25min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及1份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将8份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例2
A、2份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀， 得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及2份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例3
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例4
A、5份TG酶中加入45℃热水活化25min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物； H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例5
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将25份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例6
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将15份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例7
A、6份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得 到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将30份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例8
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及3.5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例9
A、1.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及3.5份肉风味酵母抽提物充 分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例10
A、5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例11
A、6份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及3.5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例12
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及1.5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例13
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及6份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
实施例14
A、3.5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊 粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及3.5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将8份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
对比例1
A、2份TG酶中加入45℃热水活化15min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及0份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
对比例2
A、0份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将20份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加 入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
对比例3
A、5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及5份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将0份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
对比例4
A、5份TG酶中加入45℃热水活化20min后，加30份冰水至常温，得到水溶液；B、2份甲基纤维素和2份魔芋粉混合后加30份冰水溶解，得到溶解物；C、将步骤A得到的水溶液和步骤B得到的溶解物进一步混合均匀，得到混合物；D、20份菜籽油中加入20份大豆分离蛋白粉和20份谷朊粉，并加入100份冰水乳化；E、20份甜菜汁中加入6份食盐、1.5份香精、3份谷氨酸钠、白砂糖6份、白胡椒粉0.3份以及0份肉风味酵母抽提物充分溶解；F、将步骤C、D、E这三步得到的混合物进一步相混合搅拌均匀，得到搅拌后的混合物；G、20份椰子油加热至30℃熔化后混合均匀，得到熔化物；H、将10份挤压膨化酵母蛋白丝和20份豌豆蛋白丝以及步骤G的熔化物加入至步骤F所述搅拌后的混合物中并混合均匀；I、将H进行成型、包装、冷冻储藏。
将制备好样品后进行对其进行感官评价和质构检测，结果如表2所示，测试具体操作如下：
(1)感官评价方法是由7位有经验的感官评定人员对素肉饼的肉味、肉 感、豆腥味、鲜美味、厚味及综合口感等指标进行感官评定。
(2)质构检测方法：将素肉饼制备成厚度为10mm的圆柱体，采用上海保圣TA.XTC-20质构仪进行测试，探头TA/36R柱形探头进行下压实验，力量感应元为30kg。每种样品进行三次平行实验。
表2实施样品感官评价及质构分析结果
Figure PCTCN2022089886-appb-000003
Figure PCTCN2022089886-appb-000004
结果分析：
(1)通过实施例1-14与对比例1、4的感官评价可以看出，在添加肉风味酵母抽提物后，具有肉的浓郁香气，感官评价对比如图2所示。
(2)通过实施例1-14与对比例2、3的感官评价和质构数据可以看出，添加TG酶和挤压膨化酵母蛋白丝后，素肉纤维状明显、弹性、咀嚼性得到了显著提升。
(3)此外，从实施例1-14的实验结果发现：
1)实施例1与实施例2、3、4、6、8、10相比，TG酶、肉风味酵母抽提物、酵母蛋白丝的添加量均低于优选范围，对比感官结果(几乎无纤维感、弹性及咀嚼度较差、肉味感弱、豆腥味重)且质构数据与感官吻合。
2)实施例7与实施例2、3、4、6、8、10相比，TG酶、酵母蛋白丝的添加量均高于最优范围内，对比感官结果(纤维感较好，弹性及咀嚼感强，肉味好、无豆腥味)，且质构数据与实施例4差异不大。说明TG酶、酵母蛋白丝的添加量大于最大适宜范围，对结构影响差异不大，从经济性的角度考虑，建议在合适的添加量范围最宜。
3)实施例9与实施例8相比，TG酶的添加量过小，对比感官结果(弹性差、咀嚼感强、纤维感较好，豆腥味弱、肉味好)，其质构数据最差，与感官吻合，说明TG酶对质构的贡献较大。
4)实施例11与实施例4相比，TG酶的添加量较大，对比感官结果(纤维感较好，弹性及咀嚼感强，肉味好、略有豆腥味)，其质构与实施例4差异不大，说明TG酶的添加量对结构的贡献有限。
5)实施例12与实施例8相比，肉风味酵母抽提物的添加量较小，对比感官结果(纤维感较好，咀嚼度好、肉味差，豆腥味重)，其质构与相同其它添加量的质构数据差异不大，但豆腥味重，说明肉风味酵母抽提物对豆腥味的去除、肉味的提升贡献较大。
6)实施例13与实施例3相比，肉风味酵母抽提物的添加量较大，对比感官结果(纤维感较好，咀嚼度好、肉味厚足，无豆腥味)，其质构与相同对应的其他相比，质构数据差异不大。肉风味增加不多，更进一步说明肉风味酵母抽提物对豆腥味的去除、肉味的提升具有有关键作用。
7)实施例14与实施例8相比，酵母蛋白丝的添加量较小，对比感官结果(纤维感欠缺，咀嚼度好、肉味厚足，无豆腥味)，其质构差异较大，说 明酵母蛋白丝对纤维感和咀嚼度的影响较大，其添加量少，导致素肉产品咀嚼感和纤维感差。
8)实施例5与实施例8相比，酵母蛋白丝的添加量较大，对比感官结果(纤维感好、咀嚼度强、肉味好，无豆腥味)，但整体的质构的咀嚼性和弹性数值增加不显著，反而会一定程度影响口感。
综上，本发明所制酵母蛋白素肉在特定的优选组分含量范围内在保证经济性要求下可实现肉风味和口感俱佳的综合性能。

Claims (19)

  1. 一种酵母蛋白素肉，其中，所述素肉包含肉风味酵母抽提物、挤压膨化酵母蛋白丝、TG酶、植物蛋白、植物油、增稠剂和辅料；以重量份计，所述肉风味酵母抽提物含量为1-6份；挤压膨化酵母蛋白丝为8-30份；TG酶为1-6份。
  2. 根据权利要求1所述的酵母蛋白素肉，其中，以重量份计，所述肉风味酵母抽提物含量为2-5份，优选为3.5-5份；挤压膨化酵母蛋白丝为10-20份，优选为15-20份；TG酶为2-5份，优选为3.5-5份。
  3. 根据权利要求1或2所述的酵母蛋白素肉，其中，以重量份计，所述植物蛋白含量为15-75份。
  4. 根据权利要求1-3任一项所述的酵母蛋白素肉，其中，以重量份计，所述增稠剂含量为2-40份。
  5. 根据权利要求1-4任一项所述的酵母蛋白素肉，其中，以重量份计，所述辅料含量为59.1-235份。
  6. 根据权利要求1-5任一项所述的酵母蛋白素肉，其中，以重量份计，所述植物蛋白选自谷朊粉、大豆分离蛋白粉和豌豆蛋白丝中的一种或者两种以上，优选含有5-25份谷朊粉、5-25份大豆分离蛋白粉和5-25份豌豆蛋白丝。
  7. 根据权利要求1-6任一项所述的酵母蛋白素肉，其中，以重量份计，所述植物油包含菜籽油和椰子油，优选含有5-25份菜籽油和5-25份椰子油。
  8. 根据权利要求1-7任一项所述的酵母蛋白素肉，其中，所述增稠剂包含甲基纤维素和/或魔芋粉，以重量份计，优选含有1-20份甲基纤维素和1-20份魔芋粉。
  9. 根据权利要求1-8任一项所述的酵母蛋白素肉，其中，所述辅料为水和调味料。
  10. 根据权利要求1-9任一项所述的酵母蛋白素肉，其中，所述调味料包含食盐、胡椒粉、香精、谷氨酸钠、白砂糖和甜菜汁中的任一种或者两种以上或者它们全部组合，以重量份计，优选含有2-10份食盐、0.1-10份胡椒粉、1-10份香精、2-10份谷氨酸钠、2-10份白砂糖和2-25份甜菜汁。
  11. 一种制备根据权利要求1-10任一项所述酵母蛋白素肉的方法，包括以下步骤：
    (1)TG酶的活化处理，随后冷却；
    (2)准备增稠剂，与(1)混合备用；
    (3)混合第一植物油与植物蛋白，乳化处理；
    (4)将肉风味酵母抽提物与辅料混合；
    (5)将步骤(2)-(4)所得产物混合备用；
    (6)混合第二植物油与辅料；
    (7)混合蛋白丝、步骤(5)、(6)所得产物，成型、包装并冷冻储藏。
  12. 根据权利要求11所述的制备方法，其中，在步骤(1)中，所述酶的活化时间为15-25min，优选为20-25min。
  13. 根据权利要求11或12所述的制备方法，其中，在步骤(1)中，所述冷却为加冰水冷却。
  14. 根据权利要求11-13任一项所述的制备方法，其中，在步骤(2)中，所述混合处理时加冰水促溶。
  15. 根据权利要求11-14任一项所述的制备方法，其中，在步骤(3)中，所述第一植物油为菜籽油，乳化处理为用冰水乳化。
  16. 根据权利要求11-15任一项所述的制备方法，其中，在步骤(1)中，以重量份计，所述冷却处理时所加冰水为10-30份；在步骤(2)中，所述混合处理时加的冰水为10-30份；在步骤(3)中，乳化处理时候所用的冰水为30-100份。
  17. 根据权利要求11-16任一项所述的制备方法，其中，在步骤(6)中，所述第二植物油为加热融化后的椰子油。
  18. 一种馅料或酱料，其通过采用权利要求1-10任一项所述酵母蛋白素肉或权利要求11-17任一项所述制备方法所得的酵母蛋白素肉制成。
  19. 一种食品，其通过采用权利要求1-10任一项所述的酵母蛋白素肉或权利要求11-17任一项所述制备方法所得的酵母蛋白素肉以及小麦和/或大米制成。
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