WO2023124794A1 - Vegetable fatty meat and preparation method therefor - Google Patents
Vegetable fatty meat and preparation method therefor Download PDFInfo
- Publication number
- WO2023124794A1 WO2023124794A1 PCT/CN2022/136503 CN2022136503W WO2023124794A1 WO 2023124794 A1 WO2023124794 A1 WO 2023124794A1 CN 2022136503 W CN2022136503 W CN 2022136503W WO 2023124794 A1 WO2023124794 A1 WO 2023124794A1
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- WO
- WIPO (PCT)
- Prior art keywords
- vegetable oil
- sodium alginate
- fat meat
- bean gum
- locust bean
- Prior art date
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Images
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
Definitions
- the invention relates to the technical field of functional food, in particular to plant fat and a preparation method thereof.
- the vegetable fat meat provided by the invention is healthy and environment-friendly, and does not contain cholesterol and saturated fatty acid.
- Meat products are not only one of the important sources of dietary protein, but also an important source of vitamins and minerals. Fat plays an important role in the flavor, texture and appearance of meat products, while also increasing satiety. However, the caloric value of fat is more than twice that of protein and carbohydrates. Excessive intake of fat can cause some diseases such as hyperlipidemia, arteriosclerosis, cardiovascular disease, obesity, and cancer. High intake of total dietary fat can increase. Therefore, it is necessary to reduce the intake of fat in the daily diet.
- Vegetable fat meat can reduce the total calorie value of food intake on the premise of maintaining the flavor of the food. Because it has similar properties to oil, it can replace the taste of animal fat, maintain the lipophilicity in the system, and resist lipase in the human body. The catalytic hydrolysis does not participate in the metabolic reaction in the body, does not affect the divergence and release of flavor substances, and effectively reduces the calorie intake in food. However, most of the existing commercially available vegetable fats (or fat simulants) use konjac as a raw material, and the finished product lacks the greasy feeling and stickiness of real fat.
- the invention proposes a vegetable fat meat and a preparation method thereof.
- the purpose of the present invention is achieved like this:
- ingredients also include seasonings.
- ingredients and parts by weight of the seasoning are: 0.2-1 portion of white granulated sugar, 0.2-1 portion of edible salt, 0.2-1 portion of meat essence, and 0.2-1 portion of yeast extract.
- solid vegetable oil is any one of palm oil and coconut oil.
- the preparation method of described plant fat comprises the following steps:
- Step 1 Dissolving the solid vegetable oil: Put the solid vegetable oil into a steamer and heat it above 50°C to become a liquid, and set aside;
- Step 2 mixing and dissolving: stirring and mixing water, starch acetate, sodium alginate and locust bean gum to obtain mixed raw materials;
- Step 3 adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the mixed raw material obtained in step 2, cut and mix for 30-60 seconds;
- Step 4 mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer and steam at 100°C for 25-40 minutes to finalize the shape;
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage.
- seasonings are also added in the second step.
- ingredients of the seasoning are: white granulated sugar, edible salt, meat essence, and yeast extract.
- the present invention selects sodium alginate as the main raw material and prepares compound acetate starch with other auxiliary materials.
- Acetate starch is an esterified starch obtained by reacting acetic acid or acetic acid derivatives with hydroxyl groups of starch under certain conditions. Due to the addition of an acetyl group with steric hindrance to the molecule of acetate starch, the association of hydrogen bonds is weakened, the gelatinization temperature is significantly reduced, and the retrogradation stability, freeze-thaw stability, and thermal stability are improved. and transparency improved and enhanced. Therefore, the gel system prepared by the present invention has the characteristics of high strength and strong stability.
- sodium alginate, acetate starch, and locust bean gum are compounded to produce a cross-linking synergistic effect, replacing konjac powder commonly used in the market, and the finished product gel strength is relatively strong and has a mouthfeel similar to pork fat.
- Fig. 1 is the physical picture of vegetable fat meat of the present invention.
- Fig. 2 is the photo of vegetable fat meat of the present invention after heating.
- a kind of vegetable fat meat adopts the raw material of following weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g (choose as coconut oil in this embodiment, the same below), sodium alginate 2.5g, locust bean gum 1g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and locust bean gum.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Embodiment 2 Comparative Example 1 adds seasoning. Other ingredients and preparation method are identical with embodiment 1.
- a vegetable fat meat using the following raw materials in the weight ratio: 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 2.5g of sodium alginate, 1g of locust bean gum, 0.8g of white sugar, 0.5g of edible salt, and meat flavor 0.3g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Example 3 Compared with Example 2, the contents of acetate starch, sodium alginate, and locust bean gum are increased, and other ingredients and preparation methods are the same as in Example 2.
- a kind of vegetable fat meat using the following raw materials in weight ratio, water 100g, acetate starch 6g, solid vegetable oil 6g, sodium alginate 3.5g, locust bean gum 1.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Example 3 Compared with Example 2, the contents of acetate starch, sodium alginate, and locust bean gum were reduced, and other ingredients and preparation methods were the same as in Example 2.
- a kind of vegetable fat meat using the following raw materials in weight ratio, water 100g, acetate starch 4g, solid vegetable oil 6g, sodium alginate 1.5g, locust bean gum 0.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Comparative example 1 comparative example 2 replaced starch acetate with cornstarch, and other compositions and preparation method are identical with embodiment 2.
- a plant fatty meat using the following raw materials in the weight ratio, water 100g, cornstarch 5g, solid vegetable oil 6g, sodium alginate 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat essence 0.3 g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 Mold pouring: Pour the raw materials prepared in Step 3 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Example 2 Comparative Example 2 Compared with Example 2, the solid vegetable oil was replaced by sunflower oil, and the other ingredients and preparation method were the same as in Example 2.
- a kind of plant fat meat using the following raw materials in weight ratio, water 100g, acetate starch 5g, sunflower oil 6g, sodium alginate 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 mixing and dissolving: Stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasoning.
- Step 2 adding vegetable oil: add liquid vegetable oil to the mixed raw materials in step 1, cut and mix for 50 seconds.
- Step 3 Mold pouring: Pour the raw materials prepared in Step 2 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.
- Step 4 Cooling and packaging: After cooling, demould, vacuum pack, and store in a refrigerator at 4°C.
- Example 3 Comparative Example 3 Compared with Example 2, sodium alginate was replaced by konjac flour, and other ingredients and preparation methods were the same as in Example 2.
- a kind of vegetable fat meat adopt the raw material of following weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, konjac powder 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat essence 0.3 g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: stir and mix water, acetate starch, konjac flour, locust bean gum and seasonings.
- Step 3 adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the raw material in step 2, cut and mix for 50 seconds.
- Step 4 mold pouring: Pour the mixed raw materials mixed in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Example 4 Comparative Example 4 Compared with Example 2, no locust bean gum was added, and the other ingredients and preparation method were the same as in Example 2.
- a kind of plant fat meat using the following raw materials in the weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, sodium alginate 2.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor 0.3g, yeast extract Extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and seasonings evenly.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Example 5 Comparative Example 5 Compared with Example 2, the amount of sodium alginate added is twice that of Example 2, and the other ingredients and preparation methods are the same as in Example 2.
- a kind of vegetable fat meat using the following raw materials in the weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, sodium alginate 5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor essence 0.3 g, yeast extract 0.3g.
- the preparation and production steps of vegetable fat meat include:
- Step 1 Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
- Step 2 mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and locust bean gum.
- Step 3 adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
- Step 4 Mold pouring: Pour the raw materials prepared in Step 3 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.
- Step 5 Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
- Example 2 The vegetable fat meat prepared in Example 2 is shown in FIG. 1 , which is no different from real pig fat meat by visual inspection.
- Example 1 did not add seasoning, and its flavor score was significantly lower.
- Example 2 had the highest comprehensive score. Its appearance was similar to pork fat, and the finished product had just the right tenderness and hardness, uniform color, and tight texture.
- Examples 3 and 4 respectively increased/decreased the addition of acetate starch, sodium alginate and locust bean gum, and the quality of the finished product was within an acceptable range, but its scores were lower than those of Example 2.
- cornstarch was used to replace acetate starch, and all aspects of the indicators decreased to varying degrees, indicating that acetate starch played a key role in the overall plant fat.
- sunflower oil was used to replace solid vegetable oil.
- Table 3 is the data obtained by measuring the texture of two kinds of pig fat randomly purchased in the market:
- the evaluation of the present invention will refer to the texture data and simultaneously evaluate the products in each embodiment and comparative examples in combination with the sensory evaluation.
- Example 2 Compared with Example 1: Flavor substances are added to the formula, and the texture data of Example 1 is not significantly different from that of Example 2.
- Example 3 Compared with Example 2, the content of acetate starch, sodium alginate, and locust bean gum was increased in Example 3, and the obtained data of the texture were all improved in a small range, but the change was not significant.
- Example 4 Compared with Example 2: In Example 4, the contents of acetate starch, sodium alginate, and locust bean gum were reduced, and the obtained data of the texture had a small range of decline, but the change was not significant.
- Comparative Example 1 Comparative Example 2: cornstarch was used instead of acetate starch, and the addition amount and operation steps of other ingredients were completely consistent with Example 2. Its hardness and stickiness are significantly improved, and the taste lacks the sticky feeling of real fat meat, and its hardness is higher, which is quite different from real fat meat.
- Comparative Example 2 The plant fat meat described in Comparative Example 2 is replaced with solid refined vegetable oil with sunflower oil, and the stickiness is significantly reduced after the sunflower oil is replaced, and the addition of solid refined vegetable oil can increase the fat content of vegetable fat meat Feeling, thick feeling, the transparency of the finished product made of sunflower oil is improved, which is quite different from real fat.
- Comparative Example 3 Comparative Example 2: The plant fat meat described in Comparative Example 3 replaced sodium alginate with konjac flour, and its texture data hardness and adhesiveness were significantly reduced. This may be due to the formation of smooth gel after konjac heating, lack of The soft and glutinous feeling of real fat meat, and the transparency of konjac is significantly improved after heating, which is quite different from real fat meat.
- Comparative Example 4 Comparative Example 2: The vegetable fat meat described in Comparative Example 4 is not added with locust bean gum, its hardness, elasticity, and adhesiveness are all correspondingly reduced, and the taste of the finished product is not delicate enough, which shows that acetate starch, sodium alginate and locust bean gum The gel formed by the combination of bean gum can be used as an effective substitute for animal fat.
- Comparative Example 5 Comparative Example 2: The amount of sodium alginate added in the vegetable fat meat described in Comparative Example 5 is 2 times that of Example 2, indicating that the addition of sodium alginate plays a key role in the texture of plant fat meat. Adding a certain amount can effectively improve the elasticity, viscosity and chewiness of plant fat, giving the product a taste similar to pork fat, but adding too much sodium alginate will cause the colloid to agglomerate, which is not conducive to its dispersion, resulting in its texture Inhomogeneous, too hard.
- the plasticity of the finished product is poor, and there is a large gap between the taste of the finished product and animal fat, and when cornstarch and sodium alginate are compounded, the gelatinity is poor and the mouthfeel is soft Waxy.
- the vegetable fat gel provided by the present invention has moderate strength, relatively strong stability and resistance, and can withstand secondary thermal processing, storage, transportation and sales. Products made by using it instead of animal fat can see the color, shape and layering of fat from the cut surface of the product, and have a similar taste and shape to animal fat.
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Abstract
Disclosed in the present invention are vegetable fatty meat and a preparation method therefor. The components of the vegetable fatty meat comprise: water, acetate starch, solid vegetable oil, sodium alginate and locust bean gum. The preparation method comprises: putting the solid vegetable oil into a steam box, and heating the solid vegetable oil into liquid at a temperature of 50°C or above; uniformly stirring and mixing the water, the acetate starch, the sodium alginate and the locust bean gum to obtain a mixed raw material; adding, to the mixed raw material, the vegetable oil which is melted into liquid, shearing same for 30-60 s, and fully and uniformly mixing same; putting same into the steam box for steaming for 25-40 min at a temperature of 100°C for shaping; and cooling and demolding to obtain the vegetable fatty meat. According to the present invention, sodium alginate, acetate starch and locust bean gum are compounded to generate a cross-linking synergistic effect and replace konjac powder commonly used in the market, the prepared finished product gel is relatively high in strength, and the vegetable fatty meat has the taste similar to that of pork fat.
Description
本发明涉及功能性食品技术领域,具体为一种植物肥肉及其制备方法。本发明的提供的植物肥肉健康环保、不含胆固醇和饱和脂肪酸。The invention relates to the technical field of functional food, in particular to plant fat and a preparation method thereof. The vegetable fat meat provided by the invention is healthy and environment-friendly, and does not contain cholesterol and saturated fatty acid.
肉制品不仅是膳食蛋白质重要来源之一,同时也是维生素和矿物质的重要来源。脂肪对于肉制品的风味、质构和外观起着很重要的作用,同时还能增加饱腹感。然而,脂肪的热量值比蛋白质和碳水化合物的值高出两倍多,摄入过量的脂肪会引发高血脂、动脉硬化、心血管疾病、肥胖和癌症等一些疾病,总膳食脂肪的高摄入能增加。因此,日常饮食中需要减少脂肪的摄入。Meat products are not only one of the important sources of dietary protein, but also an important source of vitamins and minerals. Fat plays an important role in the flavor, texture and appearance of meat products, while also increasing satiety. However, the caloric value of fat is more than twice that of protein and carbohydrates. Excessive intake of fat can cause some diseases such as hyperlipidemia, arteriosclerosis, cardiovascular disease, obesity, and cancer. High intake of total dietary fat can increase. Therefore, it is necessary to reduce the intake of fat in the daily diet.
植物肥肉可在保持食品风味的前提上,降低摄入食品的热量总值,因其具有与油脂相似的性质,可替代动物脂肪的口感,保持体系内的亲油性,通过抵制人体内脂肪酶的催化水解而不参与体内的代谢反应,不影响风味物质的发散和释放,有效降低食品中热量的摄入。但现有的市售植物肥肉(或脂肪模拟物)中,多以魔芋作为原料,成品缺乏真实脂肪的油腻感与胶黏性。Vegetable fat meat can reduce the total calorie value of food intake on the premise of maintaining the flavor of the food. Because it has similar properties to oil, it can replace the taste of animal fat, maintain the lipophilicity in the system, and resist lipase in the human body. The catalytic hydrolysis does not participate in the metabolic reaction in the body, does not affect the divergence and release of flavor substances, and effectively reduces the calorie intake in food. However, most of the existing commercially available vegetable fats (or fat simulants) use konjac as a raw material, and the finished product lacks the greasy feeling and stickiness of real fat.
发明内容Contents of the invention
为了克服现有技术的问题,本发明提出了一种植物肥肉及其制备方法。本发明的目的是这样实现的:In order to overcome the problems of the prior art, the invention proposes a vegetable fat meat and a preparation method thereof. The purpose of the present invention is achieved like this:
一种植物肥肉,其成分包括:水,醋酸酯淀粉,固态植物油,海藻酸钠,刺槐豆胶;各成分的重量份数为:A kind of vegetable fat meat, its composition comprises: water, acetate starch, solid vegetable oil, sodium alginate, locust bean gum; The parts by weight of each composition are:
进一步的,其成分还包括有调味料。Further, its ingredients also include seasonings.
进一步的,所述调味料的成分及重量份数为:白砂糖0.2~1,食用盐0.2~1,肉味香精0.2~1,酵母抽提物0.2~1。Further, the ingredients and parts by weight of the seasoning are: 0.2-1 portion of white granulated sugar, 0.2-1 portion of edible salt, 0.2-1 portion of meat essence, and 0.2-1 portion of yeast extract.
进一步的,所述固态植物油为:棕榈油、椰子油中任意一种。Further, the solid vegetable oil is any one of palm oil and coconut oil.
所述的植物肥肉的制备方法,包括以下步骤:The preparation method of described plant fat comprises the following steps:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中50℃以上加热成液体,备用;Step 1. Dissolving the solid vegetable oil: Put the solid vegetable oil into a steamer and heat it above 50°C to become a liquid, and set aside;
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶搅拌混匀,获得混合原料;Step 2, mixing and dissolving: stirring and mixing water, starch acetate, sodium alginate and locust bean gum to obtain mixed raw materials;
步骤三、加入植物油:向步骤二而中获得混合原料中加入步骤一中融化成液体的植物油,剪切30~60s混匀;Step 3, adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the mixed raw material obtained in step 2, cut and mix for 30-60 seconds;
步骤四、倒模:将步骤三混匀的原料倒入模具后,放入蒸箱中100℃蒸25~40min定型;Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer and steam at 100°C for 25-40 minutes to finalize the shape;
步骤五、冷却与包装:冷却后脱模,真空包装,冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage.
进一步的,步骤二中还加入有调味料。Further, seasonings are also added in the second step.
进一步的,所述调味料的成分为:白砂糖、食用盐、肉味香精、酵母抽提物。Further, the ingredients of the seasoning are: white granulated sugar, edible salt, meat essence, and yeast extract.
本发明选取海藻酸钠为主原料,复配醋酸酯淀粉辅以其他辅料制备而成,醋酸酯淀粉是在一定条件下醋酸或醋酸衍生物与淀粉的羟基反应得到的一种酯化淀粉。由于醋酸酯淀粉的分子上接入一个具有空间位阻作用的乙酰基,从而削弱了氢键的缔合,显著降低了糊化温度,并使其凝沉稳定性、冻融稳定性、热稳定性和透明度得到改善与提高。因此,本发明制备出的凝胶体系具备强度较大、稳定性强的特点。The present invention selects sodium alginate as the main raw material and prepares compound acetate starch with other auxiliary materials. Acetate starch is an esterified starch obtained by reacting acetic acid or acetic acid derivatives with hydroxyl groups of starch under certain conditions. Due to the addition of an acetyl group with steric hindrance to the molecule of acetate starch, the association of hydrogen bonds is weakened, the gelatinization temperature is significantly reduced, and the retrogradation stability, freeze-thaw stability, and thermal stability are improved. and transparency improved and enhanced. Therefore, the gel system prepared by the present invention has the characteristics of high strength and strong stability.
本发明的优点和有益效果是:Advantage and beneficial effect of the present invention are:
1.本发明通过复配海藻酸钠、醋酸酯淀粉、刺槐豆胶产生交联协同作用,替代市面上常用的魔芋粉,制备出的成品凝胶强度较大,具备与猪肉脂肪类似的口感。1. In the present invention, sodium alginate, acetate starch, and locust bean gum are compounded to produce a cross-linking synergistic effect, replacing konjac powder commonly used in the market, and the finished product gel strength is relatively strong and has a mouthfeel similar to pork fat.
2.用固态植物油代替常用的液体植物油,赋予成品与动物脂肪类似的纹理结构与感官属性,显著提升现有的植物肥肉的感官品质。2. Use solid vegetable oil instead of commonly used liquid vegetable oil to endow the finished product with texture and sensory properties similar to animal fat, and significantly improve the sensory quality of existing vegetable fat.
下面结合附图和实施例对本发明作进一步说明。The present invention will be further described below in conjunction with drawings and embodiments.
图1是本发明植物肥肉实物图片。Fig. 1 is the physical picture of vegetable fat meat of the present invention.
图2为本发明植物肥肉加热后的照片。Fig. 2 is the photo of vegetable fat meat of the present invention after heating.
实施例1Example 1
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉5g,固态植物油6g(本实施例中选择为椰子油,下同),海藻酸钠2.5g、刺槐豆胶1g。植物肥肉的制备生产步骤包括:A kind of vegetable fat meat, adopts the raw material of following weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g (choose as coconut oil in this embodiment, the same below), sodium alginate 2.5g, locust bean gum 1g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶搅拌混匀。Step 2, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and locust bean gum.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三混匀的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
实施例2Example 2
实施例2对比实施例1添加了调味料。其他成分及制备方法与实施例1相同。Embodiment 2 Comparative Example 1 adds seasoning. Other ingredients and preparation method are identical with embodiment 1.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉5g,固态植物油6g,海藻酸钠2.5g、刺槐豆胶1g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A vegetable fat meat, using the following raw materials in the weight ratio: 100g of water, 5g of acetate starch, 6g of solid vegetable oil, 2.5g of sodium alginate, 1g of locust bean gum, 0.8g of white sugar, 0.5g of edible salt, and meat flavor 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶、调味料搅拌混匀。Step 2, mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三混匀的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
实施例3Example 3
实施例3对比实施例2增加了醋酸酯淀粉、海藻酸钠、刺槐豆胶的含量,其他成分及制备方法与实施例2相同。Example 3 Compared with Example 2, the contents of acetate starch, sodium alginate, and locust bean gum are increased, and other ingredients and preparation methods are the same as in Example 2.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉6g,固态植物油6g,海藻酸钠3.5g、刺槐豆胶1.5g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A kind of vegetable fat meat, using the following raw materials in weight ratio, water 100g, acetate starch 6g, solid vegetable oil 6g, sodium alginate 3.5g, locust bean gum 1.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶、调味料搅拌混匀。Step 2, mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三混匀的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
实施例4Example 4
实施例3对比实施例2减少了醋酸酯淀粉、海藻酸钠、刺槐豆胶的含量,其他成分及制备方法与实施例2相同。Example 3 Compared with Example 2, the contents of acetate starch, sodium alginate, and locust bean gum were reduced, and other ingredients and preparation methods were the same as in Example 2.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉4g,固态植物油6g,海藻酸钠1.5g、刺槐豆胶0.5g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A kind of vegetable fat meat, using the following raw materials in weight ratio, water 100g, acetate starch 4g, solid vegetable oil 6g, sodium alginate 1.5g, locust bean gum 0.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶、调味料搅拌混匀。Step 2, mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三混匀的的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
对比例1Comparative example 1
对比例1对比实施例2,用玉米淀粉替代了醋酸酯淀粉,其他成分及制备方 法与实施例2相同。Comparative example 1 comparative example 2, replaced starch acetate with cornstarch, and other compositions and preparation method are identical with embodiment 2.
一种植物肥肉,采用以下重量配比的原料,水100g,玉米淀粉5g,固态植物油6g,海藻酸钠2.5g、刺槐豆胶1g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A plant fatty meat, using the following raw materials in the weight ratio, water 100g, cornstarch 5g, solid vegetable oil 6g, sodium alginate 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat essence 0.3 g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶、调味料搅拌混匀。Step 2, mixing and dissolving: stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasonings.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三制备好的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, Mold pouring: Pour the raw materials prepared in Step 3 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
对比例2Comparative example 2
对比例2对比实施例2,用葵花籽油替代了固态植物油,其他成分及制备方法与实施例2相同。Comparative Example 2 Compared with Example 2, the solid vegetable oil was replaced by sunflower oil, and the other ingredients and preparation method were the same as in Example 2.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉5g,葵花籽油6g,海藻酸钠2.5g、刺槐豆胶1g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A kind of plant fat meat, using the following raw materials in weight ratio, water 100g, acetate starch 5g, sunflower oil 6g, sodium alginate 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor Essence 0.3g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶、调味料搅拌混匀。Step 1, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate, locust bean gum, and seasoning.
步骤二、加入植物油:向步骤一中混合原料加入液体的植物油,剪切50s混匀。Step 2, adding vegetable oil: add liquid vegetable oil to the mixed raw materials in step 1, cut and mix for 50 seconds.
步骤三、倒模:将步骤二制备好的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 3, Mold pouring: Pour the raw materials prepared in Step 2 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.
步骤四、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 4. Cooling and packaging: After cooling, demould, vacuum pack, and store in a refrigerator at 4°C.
对比例3Comparative example 3
对比例3对比实施例2,用魔芋粉替代了海藻酸钠,其他成分及制备方法与实施例2相同。Comparative Example 3 Compared with Example 2, sodium alginate was replaced by konjac flour, and other ingredients and preparation methods were the same as in Example 2.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉5g,固态植物油6g,魔芋粉2.5g、刺槐豆胶1g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A kind of vegetable fat meat, adopt the raw material of following weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, konjac powder 2.5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat essence 0.3 g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、魔芋粉、刺槐豆胶、调味料搅拌混匀。Step 2, mixing and dissolving: stir and mix water, acetate starch, konjac flour, locust bean gum and seasonings.
步骤三、加入植物油:向步骤二中原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the raw material in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三混匀的混合原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, mold pouring: Pour the mixed raw materials mixed in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
对比例4Comparative example 4
对比例4对比实施例2,没有添加刺槐豆胶,其他成分及制备方法与实施例2相同。Comparative Example 4 Compared with Example 2, no locust bean gum was added, and the other ingredients and preparation method were the same as in Example 2.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉5g,固态植物油6g,海藻酸钠2.5g、白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A kind of plant fat meat, using the following raw materials in the weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, sodium alginate 2.5g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor 0.3g, yeast extract Extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、调味料搅拌混匀。Step 2, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and seasonings evenly.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三混匀的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer, and steam at 100°C for 30 minutes to finalize the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
对比例5Comparative example 5
对比例5对比实施例2,海藻酸钠的添加量为实施例2的2倍,其他成分及制备方法与实施例2相同。Comparative Example 5 Compared with Example 2, the amount of sodium alginate added is twice that of Example 2, and the other ingredients and preparation methods are the same as in Example 2.
一种植物肥肉,采用以下重量配比的原料,水100g,醋酸酯淀粉5g,固态植物油6g,海藻酸钠5g、刺槐豆胶1g,白砂糖0.8g,食用盐0.5g,肉味香精0.3g,酵母抽提物0.3g。植物肥肉的制备生产步骤包括:A kind of vegetable fat meat, using the following raw materials in the weight ratio, water 100g, acetate starch 5g, solid vegetable oil 6g, sodium alginate 5g, locust bean gum 1g, white granulated sugar 0.8g, edible salt 0.5g, meat flavor essence 0.3 g, yeast extract 0.3g. The preparation and production steps of vegetable fat meat include:
步骤一、固态植物油溶解:将固态植物油放入蒸箱中100℃,加热10min成液体,备用。Step 1. Dissolving the solid vegetable oil: put the solid vegetable oil in a steamer at 100°C, heat for 10 minutes to become a liquid, and set aside.
步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶搅拌混匀。Step 2, mixing and dissolving: Stir and mix water, acetate starch, sodium alginate and locust bean gum.
步骤三、加入植物油:向步骤二中混合原料加入步骤一中融化成液体的植物油,剪切50s混匀。Step 3, adding vegetable oil: Add the vegetable oil melted into liquid in step 1 to the mixed raw materials in step 2, cut and mix for 50 seconds.
步骤四、倒模:将步骤三制备好的原料倒入模具后,放入蒸箱后100℃蒸30min定型。Step 4, Mold pouring: Pour the raw materials prepared in Step 3 into the mold, put them in a steamer, and steam at 100°C for 30 minutes to set the shape.
步骤五、冷却与包装:冷却后脱模,真空包装,4℃冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage at 4°C.
实施例及对比例结构评价:Embodiment and comparative example Structural evaluation:
实施例2制备得到的植物肥肉如图1所示,肉眼观察与真实猪肥肉无异。The vegetable fat meat prepared in Example 2 is shown in FIG. 1 , which is no different from real pig fat meat by visual inspection.
感官评价:随机选定男女各半的人数进行上述各实施例植物肥肉的品尝,感官评价指标如表1所示:Sensory evaluation: Randomly select half and half of the number of men and women to taste the plant fat meat of the above-mentioned embodiments, and the sensory evaluation indicators are as shown in Table 1:
表1 肥肉感官评分标准表Table 1 Fat Meat Sensory Score Standard Table
感官评价共18份样本,表2为平均值:A total of 18 samples were evaluated for sensory evaluation, and Table 2 is the average value:
表2 植物肥肉感官评价结果Table 2 Sensory evaluation results of plant fat meat
实施例1没有添加调味料,其风味得分显著降低,实施例2综合评分最高,其外观和猪肥肉类似,成品嫩度及硬度恰到好处,色泽均匀,组织紧密,最受感官人员的喜爱,而实施例3、4分别增加/减少了醋酸酯淀粉、海藻酸钠及刺槐豆胶的添加量,制作出的成品质构在可接受的范围内,但其评分均比实施例2低。对比例1用玉米淀粉代替了醋酸酯淀粉,其各方面指标均有不同程度的下降,说明醋酸酯淀粉对于植物肥肉整体起着关键作用,对比例2用葵花籽油代替了固态植物油,其咀嚼性与硬度均有下降,且嚼起来缺乏真实动物的油脂感,对比例3用魔芋粉代替了海藻酸钠,做出来的产品口感偏脆,缺乏真实猪肥膘的粘腻感,其各方面感官指标有不同程度的下降,对比例4没有添加刺槐豆胶,做出来的产品感官指标有所下降,说明刺槐豆胶可以与醋酸酯淀粉、海藻酸钠起交联作用, 提升整体基质的感官品质,对比例5中海藻酸钠的添加量增大为原来的两倍,成品植物肉结块较多,硬度大,质地不均一,说明海藻酸钠的添加量对于基质整体作用较为关键。Example 1 did not add seasoning, and its flavor score was significantly lower. Example 2 had the highest comprehensive score. Its appearance was similar to pork fat, and the finished product had just the right tenderness and hardness, uniform color, and tight texture. Examples 3 and 4 respectively increased/decreased the addition of acetate starch, sodium alginate and locust bean gum, and the quality of the finished product was within an acceptable range, but its scores were lower than those of Example 2. In Comparative Example 1, cornstarch was used to replace acetate starch, and all aspects of the indicators decreased to varying degrees, indicating that acetate starch played a key role in the overall plant fat. In Comparative Example 2, sunflower oil was used to replace solid vegetable oil. Chewiness and hardness both decreased, and it lacked the fat feeling of real animals when chewed. In Comparative Example 3, sodium alginate was replaced by konjac flour, and the taste of the product was brittle, and it lacked the sticky feeling of real pig fat. In terms of sensory indicators, the sensory indicators have declined to varying degrees. In Comparative Example 4, no locust bean gum was added, and the sensory indicators of the produced product declined. For sensory quality, the amount of sodium alginate added in Comparative Example 5 was doubled, and the finished plant meat had more agglomerates, greater hardness, and uneven texture, indicating that the amount of sodium alginate added was more critical to the overall effect of the matrix.
表3为市场中随机购买的两种猪肥肉,对其进行质构测定得到的数据:Table 3 is the data obtained by measuring the texture of two kinds of pig fat randomly purchased in the market:
表3 市售猪肥肉质构结果Table 3 Texture results of commercially available pork fat
对上述实施例1、2、3、4;对比例1、2、3、4、5制备得到的植物肥肉进行质构测定,具体结果如表4所示:The above-mentioned Examples 1, 2, 3, 4; the plant fat meat prepared by Comparative Examples 1, 2, 3, 4, 5 were subjected to texture determination, and the specific results are shown in Table 4:
表4 植物肥肉质构结果Table 4 Texture results of plant fat
市售真实肥肉因本身各部位质地、水分不同,所以其本身的质构测定数据存在差异,仅能作为参考,不能完全作为评价标准。本发明的评价将参考质构数据 同时结合感官评定一起对各实施例及对比例中的产品进行评价。Due to the different texture and water content of different parts of commercially available real fat meat, there are differences in the texture measurement data of itself, which can only be used as a reference and cannot be used as an evaluation standard. The evaluation of the present invention will refer to the texture data and simultaneously evaluate the products in each embodiment and comparative examples in combination with the sensory evaluation.
综合感官和质构测定数据,可以看出实施例2制备得到的植物肥肉综合评定最优。所以各实施例与实施例2进行对比。Based on the sensory and texture measurement data, it can be seen that the plant fat prepared in Example 2 is the best in comprehensive evaluation. So each embodiment is compared with embodiment 2.
实施例2对比实施例1:配方中增加了风味物质,实施例1的质构数据与实施例2没有显著性差异。Example 2 Compared with Example 1: Flavor substances are added to the formula, and the texture data of Example 1 is not significantly different from that of Example 2.
实施例3对比实施例2:实施例3对比实施例2增加了醋酸酯淀粉、海藻酸钠、刺槐豆胶的含量,其质构所得数据均有小范围的提升,但变化不显著。Example 3 Compared with Example 2: Compared with Example 2, the content of acetate starch, sodium alginate, and locust bean gum was increased in Example 3, and the obtained data of the texture were all improved in a small range, but the change was not significant.
实施例4对比实施例2:实施例4减少了醋酸酯淀粉、海藻酸钠、刺槐豆胶的含量,其质构所得数据均有小范围的下降,但变化不显著。Example 4 Compared with Example 2: In Example 4, the contents of acetate starch, sodium alginate, and locust bean gum were reduced, and the obtained data of the texture had a small range of decline, but the change was not significant.
对比例1对比实施例2:用玉米淀粉替代了醋酸酯淀粉,其他成分添加量及操作步骤与实施例2完全一致。其硬度与胶黏性明显提高,口感缺乏真实肥肉的黏腻感,硬度较大,与真实肥肉差异较大。Comparative Example 1 Comparative Example 2: cornstarch was used instead of acetate starch, and the addition amount and operation steps of other ingredients were completely consistent with Example 2. Its hardness and stickiness are significantly improved, and the taste lacks the sticky feeling of real fat meat, and its hardness is higher, which is quite different from real fat meat.
对比例2对比实施例2:对比例2所述植物肥肉用葵花籽油代替固态精炼植物油,用葵花籽油代替后其胶黏性显著降低,固态精炼植物油的加入可以提升植物肥肉的油脂感,厚重感,葵花籽油做出的成品透明度提升,与真是肥肉差异大。Comparative Example 2 Comparative Example 2: The plant fat meat described in Comparative Example 2 is replaced with solid refined vegetable oil with sunflower oil, and the stickiness is significantly reduced after the sunflower oil is replaced, and the addition of solid refined vegetable oil can increase the fat content of vegetable fat meat Feeling, thick feeling, the transparency of the finished product made of sunflower oil is improved, which is quite different from real fat.
对比例3对比实施例2:对比例3所述植物肥肉用魔芋粉替代了海藻酸钠,其质构数据硬度与胶黏性显著降低,这可能是由于魔芋加热后形成光滑凝胶,缺乏真实肥肉的软糯感,且魔芋加热后透明度显著提升,与真是肥肉差异较大。Comparative Example 3 Comparative Example 2: The plant fat meat described in Comparative Example 3 replaced sodium alginate with konjac flour, and its texture data hardness and adhesiveness were significantly reduced. This may be due to the formation of smooth gel after konjac heating, lack of The soft and glutinous feeling of real fat meat, and the transparency of konjac is significantly improved after heating, which is quite different from real fat meat.
对比例4对比实施例2:对比例4所述植物肥肉没有添加刺槐豆胶,其硬度、弹性、胶黏性都相应降低,成品口感不够细腻,这说明醋酸酯淀粉、海藻酸钠与刺槐豆胶三者结合形成的凝胶,可作为动物肥肉的有效替代品。Comparative Example 4 Comparative Example 2: The vegetable fat meat described in Comparative Example 4 is not added with locust bean gum, its hardness, elasticity, and adhesiveness are all correspondingly reduced, and the taste of the finished product is not delicate enough, which shows that acetate starch, sodium alginate and locust bean gum The gel formed by the combination of bean gum can be used as an effective substitute for animal fat.
对比例5对比实施例2:对比例5所述植物肥肉中海藻酸钠的添加量为实施例2的2倍,说明海藻酸钠的添加对植物肥肉的质构起着关键作用,在一定量添加范围内能够有效提升植物肥肉的弹性粘性与咀嚼度,赋予产品类似于猪肥肉的口感,但是添加过量的海藻酸钠会使胶体结块,不利于其分散,导致其质构不均一,硬度过大。Comparative Example 5 Comparative Example 2: The amount of sodium alginate added in the vegetable fat meat described in Comparative Example 5 is 2 times that of Example 2, indicating that the addition of sodium alginate plays a key role in the texture of plant fat meat. Adding a certain amount can effectively improve the elasticity, viscosity and chewiness of plant fat, giving the product a taste similar to pork fat, but adding too much sodium alginate will cause the colloid to agglomerate, which is not conducive to its dispersion, resulting in its texture Inhomogeneous, too hard.
现有技术中用植物油模拟动物脂肪中的油脂时,成品可塑性差,且成品与动物脂肪的口感有较大差距,并且用玉米淀粉与海藻酸钠复配时凝胶性较差,口感偏软糯。而本发明提供的植物肥肉凝胶强度适中,有相当强的稳定性与对抗性, 经得起二次热加工和储运、销售过程。用其替代动物脂肪制作出来的产品可以从产品的切面看到肥肉的色泽、形态以及由其带来的层次感,具备与动物脂肪类似的口感及形态。In the prior art, when vegetable oil is used to simulate the fat in animal fat, the plasticity of the finished product is poor, and there is a large gap between the taste of the finished product and animal fat, and when cornstarch and sodium alginate are compounded, the gelatinity is poor and the mouthfeel is soft Waxy. However, the vegetable fat gel provided by the present invention has moderate strength, relatively strong stability and resistance, and can withstand secondary thermal processing, storage, transportation and sales. Products made by using it instead of animal fat can see the color, shape and layering of fat from the cut surface of the product, and have a similar taste and shape to animal fat.
最后应说明的是,以上仅用以说明本发明的技术方案而非限制,尽管参照较佳布置方案对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案(进行修改或者等同替换,而不脱离本发明技术方案的精神和范围。Finally, it should be noted that the above is only used to illustrate the technical solution of the present invention without limitation. Although the present invention has been described in detail with reference to the preferred arrangement scheme, those of ordinary skill in the art should understand that the technical solution of the present invention (carried out Modification or equivalent replacement without departing from the spirit and scope of the technical solutions of the present invention.
Claims (8)
- 根据权利要求1所述的植物肥肉,其特征在于,其成分还包括有调味料。The vegetable fat meat according to claim 1 is characterized in that its ingredients also include seasonings.
- 根据权利要求2所述的植物肥肉,其特征在于,所述调味料的成分及重量份数为:白砂糖0.2~1,食用盐0.2~1,肉味香精0.2~1,酵母抽提物0.2~1。The vegetable fat meat according to claim 2, characterized in that the ingredients and parts by weight of the seasoning are: 0.2-1 portion of white sugar, 0.2-1 portion of edible salt, 0.2-1 portion of meat essence, and yeast extract 0.2~1.
- 根据权利要求1所述的植物肥肉,其特征在于,所述固态植物油为:棕榈油、椰子油中任意一种。The vegetable fat meat according to claim 1, wherein the solid vegetable oil is any one of palm oil and coconut oil.
- 权利要求1~5中任意一项所述的植物肥肉的制备方法,其特征在于,包括以下步骤:The method for preparing vegetable fat meat according to any one of claims 1 to 5, characterized in that it comprises the following steps:步骤一、固态植物油溶解:将固态植物油放入蒸箱中50℃以上加热成液体,备用;Step 1. Dissolving the solid vegetable oil: Put the solid vegetable oil into a steamer and heat it above 50°C to become a liquid, and set aside;步骤二、混合溶解:将水与醋酸酯淀粉、海藻酸钠、刺槐豆胶搅拌混匀,获得混合原料;Step 2, mixing and dissolving: stirring and mixing water, starch acetate, sodium alginate and locust bean gum to obtain mixed raw materials;步骤三、加入植物油:向步骤二而中获得混合原料中加入步骤一中融化成液体的植物油,剪切30~60s混匀;Step 3, adding vegetable oil: add the vegetable oil melted into liquid in step 1 to the mixed raw material obtained in step 2, cut and mix for 30-60 seconds;步骤四、倒模:将步骤三混匀的原料倒入模具后,放入蒸箱中100℃蒸25~40min定型;Step 4, mold pouring: Pour the mixed raw materials in step 3 into the mold, put it in a steamer and steam at 100°C for 25-40 minutes to finalize the shape;步骤五、冷却与包装:冷却后脱模,真空包装,冷藏保存。Step 5. Cooling and packaging: demoulding after cooling, vacuum packaging, and refrigerated storage.
- 根据权利要求6所述的植物肥肉的制备方法,其特征在于,步骤二中还加 入有调味料。The preparation method of vegetable fat meat according to claim 6, is characterized in that, in step 2, seasonings are also added.
- 根据权利要求7所述的植物肥肉的制备方法,其特征在于,所述调味料的成分为:白砂糖、食用盐、肉味香精、酵母抽提物。The preparation method of vegetable fat meat according to claim 7, characterized in that the ingredients of the seasoning are: white sugar, edible salt, meat essence, and yeast extract.
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US5211976A (en) * | 1990-02-23 | 1993-05-18 | Lipidyne Corporation | Method of preparing artificial adipose |
CN101558890A (en) * | 2009-05-26 | 2009-10-21 | 中国肉类食品综合研究中心 | Simulated fat and method for preparing same |
US20130171317A1 (en) * | 2011-12-28 | 2013-07-04 | Food Industry Research & Development Institutue | Subtitute for fat within meat and the forming method thereof |
CN110403058A (en) * | 2019-08-19 | 2019-11-05 | 厦门一三九生物科技有限公司 | A kind of soybean protein steak and preparation method thereof |
CN112450282A (en) * | 2020-11-10 | 2021-03-09 | 江南大学 | Method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil |
CN114376207A (en) * | 2021-12-31 | 2022-04-22 | 深圳市星期零食品科技有限公司 | Plant fat meat and preparation method thereof |
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CA2819190A1 (en) * | 2010-12-01 | 2012-06-07 | Cargill, Incorporated | Meat substitute product |
CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
CN113826851B (en) * | 2021-09-26 | 2023-07-18 | 四川植得期待生物科技有限公司 | Plant-based fat and preparation method thereof |
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US20130171317A1 (en) * | 2011-12-28 | 2013-07-04 | Food Industry Research & Development Institutue | Subtitute for fat within meat and the forming method thereof |
CN110403058A (en) * | 2019-08-19 | 2019-11-05 | 厦门一三九生物科技有限公司 | A kind of soybean protein steak and preparation method thereof |
CN112450282A (en) * | 2020-11-10 | 2021-03-09 | 江南大学 | Method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil |
CN114376207A (en) * | 2021-12-31 | 2022-04-22 | 深圳市星期零食品科技有限公司 | Plant fat meat and preparation method thereof |
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