WO2023124799A1 - 植物金钱肚及其制备方法 - Google Patents

植物金钱肚及其制备方法 Download PDF

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WO2023124799A1
WO2023124799A1 PCT/CN2022/136508 CN2022136508W WO2023124799A1 WO 2023124799 A1 WO2023124799 A1 WO 2023124799A1 CN 2022136508 W CN2022136508 W CN 2022136508W WO 2023124799 A1 WO2023124799 A1 WO 2023124799A1
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belly
money
plant
add
mold
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PCT/CN2022/136508
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English (en)
French (fr)
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李健
李岩
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深圳市星期零食品科技有限公司
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Publication of WO2023124799A1 publication Critical patent/WO2023124799A1/zh

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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
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

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  • the invention relates to the technical field of functional food, in particular to a plant money belly and a preparation method thereof.
  • the money belly provided by the invention is healthy and environment-friendly, free of cholesterol and saturated fatty acid.
  • Money belly is the net stomach of cattle. It is a by-product of cattle. It has a unique flavor and is deeply loved by consumers. It often appears in Chinese restaurants, hot pot in Sichuan and Chongqing, and morning tea in Guangdong.
  • the average cholesterol content of meat and meat products is above 60mg/100g, and the saturated fatty acid content of most meat and meat products exceeds 20%.
  • the cholesterol content of tripe is about 104mg/100g, which may cause hyperlipidemia, High blood pressure can even cause obesity and cardiovascular and cerebrovascular diseases. It is not suitable for patients with high uric acid or gout.
  • money belly needs to be carefully processed before cooking, and it is time-consuming and labor-intensive to remove the fishy smell.
  • the above-mentioned problems can be avoided by adopting plant ingredients to prepare money belly. Still lack the report about plant money belly making in the prior art.
  • the purpose of the present invention is to provide a plant money belly that is healthy and environment-friendly, does not contain cholesterol and saturated fatty acid, is suitable for vegetarians, is easy to process, and has a wider audience.
  • a plant money belly, its raw materials include: water, curdlan, sodium hydroxide, sunflower oil, konjac flour, soybean protein isolate, gluten, maltodextrin and auxiliary materials for seasoning and coloring; parts by weight of each component The number is:
  • auxiliary materials for seasoning and coloring include: food-grade flavoring agents, essences and pigments.
  • the flavoring agent includes: one or more of salt, yeast extract, monosodium glutamate, 5'-taste nucleotide disodium, and sugar.
  • the flavoring agent is salt, yeast extract, monosodium glutamate, 5'-flavored nucleotide disodium, and white sugar, and the parts by weight of the ingredients of the seasoning and coloring auxiliary materials are:
  • the preparation method of described plant money belly comprises the following steps:
  • Emulsifier preparation first add water to the chopping machine, then add soy protein isolate and gluten powder and chop (2-3 minutes), then add sunflower oil and chop (2-3 minutes) to form an emulsion.
  • Molding Fill the mixture into a money belly mould, evacuate to distribute the mixture throughout the mold; place the mold in a steamer at 100°C and steam for 25-35 minutes. Freeze at -18°C.
  • the concentration of the sodium hydroxide solution added dropwise in step 3 is 0.01-0.2 mol/L.
  • the plant money belly of the present invention does not contain cholesterol and saturated fatty acids, and mainly uses curdlan gum as a structural support.
  • Curdlan gum is a microbial polysaccharide that is not digested by the human body and does not generate heat. It can reduce the burden on the body caused by eating high-cholesterol foods.
  • soybean protein isolate and gluten powder added by the present invention can improve the palatability of the final product and prevent the product from being dry, hard and loose.
  • both soybean protein isolate and corn flour have certain oil absorption properties, which can make the prepared products non-greasy.
  • Fig. 1 is the actual figure of plant money belly product of the present invention.
  • a plant money belly, its composition and preparation method are:
  • Ingredients 100g water, 10g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • composition and preparation method are:
  • Ingredients 100g water, 10g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin, 0.5g salt, 0.03g yeast extract substance, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a plant money tripe, which reduces the amount of curdlan, konjac flour and maltodextrin compared with embodiment 2.
  • composition and preparation method are:
  • Ingredients 100g water, 8g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 0.5g konjac flour, 1g soybean protein isolate, 1g gluten, 0.5g maltodextrin, 0.5g salt, 0.03g Yeast extract, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a plant money tripe, compared with Embodiment 2, the amount of curdlan, konjac flour, and maltodextrin is increased.
  • composition and preparation method are:
  • Ingredients 100g water, 12g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 1.5g konjac flour, 1g soybean protein isolate, 1g gluten, 1.5g maltodextrin, 0.5g salt, 0.03g Yeast extract, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a kind of plant money belly, compared with Embodiment 2, only the amount of freer is added.
  • composition and preparation method are:
  • Ingredients 100g water, 12g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin, 0.5g salt, 0.03g yeast extract substance, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a kind of plant money belly, compared with embodiment 2, only the amount of available free oil is reduced.
  • composition and preparation method are:
  • Ingredients 100g water, 8g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g maltodextrin, 0.5g salt, 0.03g yeast extract, 0.5g monosodium glutamate , 0.05g 5'-flavored nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a plant money belly, compared with Embodiment 2, the order of adding lye is adjusted.
  • composition and preparation method are:
  • Ingredients 100g water, 10g curdlan, 0.5g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin, 0.5g salt, 0.03g yeast extract substance, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a plant money belly, compared with Embodiment 2, no lye is added.
  • composition and preparation method are:
  • Ingredients 100g water, 10g curdlan, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin, 0.5g salt, 0.03g yeast extract, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a plant money belly, compared with Embodiment 2, the amount of lye added is increased.
  • composition and preparation method are:
  • Ingredients 100g water, 10g curdlan, 1.2g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin, 0.5g salt, 0.03g yeast extract substance, 0.5g monosodium glutamate, 0.05g 5'-taste nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • This embodiment provides a plant money belly, compared with Embodiment 2, no Kederan is added.
  • composition and preparation method are:
  • Ingredients 100g water, 0.5g sodium hydroxide, 6g sunflower oil, 1g konjac flour, 1g soybean protein isolate, 1g gluten powder, 1g maltodextrin, 0.5g salt, 0.03g yeast extract, 0.5g monosodium glutamate , 0.05g 5'-flavored nucleotide disodium, 1g white sugar, 1g essence, 0.13g pigment.
  • Emulsifier preparation first add water to the chopping machine, then add soybean protein isolate and gluten powder, chop and mix at a medium speed until uniform (2-3min), then slowly add sunflower oil and chop for 2-3min to form a uniform stable emulsion.
  • Molding Fill the mixture into the money belly mold and vacuumize to distribute the mixture evenly throughout the mold. Place the mold in a steamer at 100°C for 30 minutes, and store it in a freezer at -18°C.
  • Table 1 shows the sensory evaluation results, scoring from four angles of texture, flavor, appearance, and comprehensive liking. Generally speaking, the comprehensive score of Example 2 is relatively high. During the experiment in Example 2, the amount of curdlan, konjac flour and maltodextrin was adjusted, and finally the effect on the liking of the plant money belly was not significant. Embodiment 2 adds seasoning etc. on the basis of embodiment 1, and the liking degree of its local flavor is obviously improved compared with embodiment 1, and the texture, appearance and liking degree of embodiment 2 are not significantly affected. In Examples 3 and 4, the dosages of curdlan, konjac flour and maltodextrin were respectively reduced and increased, but the effects on texture, flavor and preference were not significant.
  • Examples 5 and 6 respectively increased and decreased the addition amount of a single available source, and finally had different degrees of influence on the appearance of the finished product, indicating that the addition of several compound glues played a key role in the texture of the plant money belly;
  • Example 7 adjusted According to the order of adding lye, the final sensory indexes will vary to varying degrees, but they are all within the acceptable range.
  • comparative example 1 does not add lye, and the hardness of the final product is not good enough, and the difference from the real money belly is large.
  • the addition amount of lye was increased, and the finished product had too heavy alkali taste and higher hardness.
  • no curdran was added, and its sensory data also declined to varying degrees.
  • the texture measurement data of itself is quite different, which can only be used as a reference and cannot be used as an evaluation standard. Therefore, the evaluation of the present invention will refer to the texture data and simultaneously evaluate the products in the examples and comparative examples in combination with the sensory evaluation.
  • Example 2 From the results in Table 3 combined with the sensory evaluation, it can be seen that the plant money belly prepared in Example 2 has better texture and better taste.
  • the following embodiments and comparative examples are mainly compared with Example 2.
  • 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.
  • Embodiment 3 has reduced curdlan, konjac flour, maltodextrin consumption. Its hardness, cohesion, elasticity, glue viscosity and chewiness all decreased to varying degrees;
  • Example 4 increased the amount of curdlan, konjac flour, and maltodextrin, and the hardness and elastic texture data improved to varying degrees. It shows that the compound system of curdran, konjac flour and maltodextrin plays an important role in the overall texture characteristics of plant money tripe.
  • Examples 3 and 4 combine sensory evaluation and mouthfeel in an acceptable range.
  • Example 2 is compared with Example 5.
  • Example 5 the usage amount of curdlan is increased alone, and the obtained viscosity and hardness are all improved in a small range, and the overall feeling is within an acceptable range.
  • Embodiment 2 Contrast Example 6, in embodiment 6, the addition amount of curdlan is reduced alone, and the hardness, viscosity, elasticity, chewiness of embodiment 6 all have reduction in various degrees, illustrate that the addition amount of curdlan is for plant
  • the texture of the money belly plays an important role. However, the mouthfeel is acceptable after the availability of the present embodiment is reduced.
  • Example 2 is compared with Example 7.
  • Example 7 adjusts the order of adding lye, and puts it before curdlan, konjac flour, and maltodextrin.
  • the texture measurement data shows that the hardness of the plant money tripe that is added with lye first decreases significantly. This is because when Kedelan is directly added to the lye, it will quickly absorb water and swell and agglomerate, resulting in uneven hardness and insufficient compact structure of the finished product. Therefore, the mouthfeel of Example 7 will be worse than that of Example 2, but the overall feeling is within an acceptable range.
  • Example 2 is compared with Comparative Example 1.
  • Comparative Example 1 no lye is added, and the hardness, cohesion and adhesiveness of the finished product decrease, and the elasticity increases.
  • the taste of the finished money belly is not crisp enough, but rather soft. It is quite different from real money belly.
  • Example 2 is compared with Comparative Example 2.
  • Comparative Example 2 the amount of lye added is increased, and its cohesion, adhesive viscosity and chewiness are reduced to varying degrees, and the hardness and elasticity are significantly increased. Strong.
  • Example 2 is compared with Comparative Example 3.
  • Comparative Example 3 no curdlan was added.
  • the finished product has a certain degree of transparency, and the hardness, viscosity, and chewiness are significantly reduced.
  • the addition of Deran is key to simulating the difference in real money belly.

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Abstract

植物金钱肚及其制备方法。植物金钱肚的原料包括：水、可得然、氢氧化钠、葵花籽油、魔芋粉、大豆分离蛋白、谷朊粉、麦芽糊精及调味调色的辅料。制备方法包括：1)各成分称重；2)先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉斩拌，之后加入葵花籽油斩拌，形成乳化物；3)先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好搅拌，再加入乳化物中斩拌，最后滴加氢氧化钠溶液，搅拌获得混合物；4)将混合物填充进金钱肚模具中，抽真空，使混合物分布在模具各处；将模具置于蒸箱中蒸。该植物金钱肚不含胆固醇和饱和脂肪酸，适合素食主义者，易加工，受众面广泛。

Description

[根据细则37.2由ISA制定的发明名称]　植物金钱肚及其制备方法 技术领域
本发明涉及功能性食品技术领域，具体为一种植物金钱肚及其制备方法。本发明的提供的金钱肚健康环保、不含胆固醇和饱和脂肪酸。
背景技术
金钱肚即牛的网胃，是牛的副产品，风味独特，深受消费者的喜爱，经常出现在中餐馆以及川渝地区的火锅和广东地区的早茶中。肉类及肉制品的胆固醇含量平均在60mg/100g以上，并且大部分肉类及肉制品的饱和脂肪酸含量超过20％，其中牛肚的胆固醇含量约为104mg/100g，这些可能会引起高血脂，高血压，甚至可以引起身体肥胖，引发心脑血管疾病，对尿酸高或者有痛风的患者也不适合食用，并且金钱肚在烹饪之前需要精细处理，祛除腥味等比较耗时耗力。采用植物成分制备金钱肚可以避免上述问题。现有技术中尚且缺乏关于植物金钱肚制作的报道。
发明内容
本发明的目的是提供一种健康环保、不含胆固醇和饱和脂肪酸，并且适合素食主义者，易加工，受众面更广泛的植物金钱肚。
本发明的目的是通过以下技术方案实现的：
一种植物金钱肚，其原料包括：水、可得然、氢氧化钠、葵花籽油、魔芋粉、大豆分离蛋白、谷朊粉、麦芽糊精及调味调色的辅料；各成分的重量份数为：
Figure PCTCN2022136508-appb-000001
进一步的优化，所述调味调色的辅料包括：食品级的调味剂、香精及色素。
进一步的，所述调味剂包括：食盐、酵母提取物、味精、5’-呈味核苷酸二 钠、糖中的一种或几种。
进一步的，所述调味剂为食盐、酵母提取物、味精、5’-呈味核苷酸二钠、白砂糖，调味调色的辅料的各成分的重量份数为：
Figure PCTCN2022136508-appb-000002
所述的植物金钱肚的制备方法，包括以下步骤：
1)各成分称重。
2)乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉斩拌(2～3min)，之后加入葵花籽油斩拌(2～3min)，形成乳化物。
3)混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好搅拌，再加入乳化物中斩拌(2～3min)，最后滴加氢氧化钠溶液，搅拌获得混合物。
4)成型：将混合物填充进金钱肚模具中，抽真空，使混合物分布在模具各处；将模具置于蒸箱中100℃蒸25～35min。-18℃冷冻保存。
进一步的，步骤3)中滴加的氢氧化钠溶液额浓度为0.01～0.2mol/L。
本发明的优点和有益效果是：
(1)本发明的植物金钱肚中不含胆固醇和饱和脂肪酸，主要使用可得然胶作为结构支撑，可得然胶是一种不被人体消化、不产生热量的微生物多糖。可以减少食用高胆固醇食品带来的身体负担。
(2)市面上现有的植物金钱肚大部分都是用魔芋胶为主原料制作而成，口感偏脆，缺乏金钱肚的韧劲以及嚼劲，本发明选用可得然为主原料，制备出的成品外形与金钱肚无显著性差异，且口感与其十分接近，兼备金钱肚的脆度与韧度。
(3)本发明添加的大豆分离蛋白与谷朊粉，可以提高最终产品的适口性，防止产品出现干、硬、松散等状况。常温下，大豆分离蛋白和谷脫粉都具有一定的吸油性，可以使制得的产品无油腻感。
附图说明
下面结合附图和实施例对本发明作进一步说明。
图1是本发明植物金钱肚产品实物图。
具体实施方式
实施例1
一种植物金钱肚，其成分及制备方法为：
1.配料：100g水、10g可得然、0.5g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
实施例2
本实施例对比实施例1添加了调味料与香精等。其他成分及制作方法与实施例1相同。
其成分及制备方法为：
1.配料：100g水、10g可得然、0.5g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
实施例3
本实施例提供了一种植物金钱肚，相比于实施例2减少了可得然、魔芋粉、 麦芽糊精用量。
其成分及制备方法为：
1.配料：100g水、8g可得然、0.5g氢氧化钠、6g葵花籽油、0.5g魔芋粉、1g大豆分离蛋白、1g谷朊粉、0.5g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精等粉料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
实施例4
本实施例提供了一种植物金钱肚，相比于实施例2增加了可得然、魔芋粉、麦芽糊精用量。
其成分及制备方法为：
1.配料：100g水、12g可得然、0.5g氢氧化钠、6g葵花籽油、1.5g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1.5g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
实施例5
本实施例提供了一种植物金钱肚，相比于实施例2只增加了可得然添加量。
其成分及制备方法为：
1.配料：100g水、12g可得然、0.5g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、 0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
实施例6
本实施例提供了一种植物金钱肚，相比于实施例2只减少了可得然添加量。
其成分及制备方法为：
1.配料：100g水、8g可得然、0.5g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
实施例7
本实施例提供了一种植物金钱肚，相比于实施例2调整了碱液加入顺序。
其成分及制备方法为：
1.配料：100g水、10g可得然、0.5g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先向乳化液中滴加氢氧化钠溶液，调节pH，高速搅拌均匀，后将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物 中斩拌2-3min。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
对比例1
本实施例提供了一种植物金钱肚，相比于实施例2没有添加碱液。
其成分及制备方法为：
1.配料：100g水、10g可得然、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
对比例2
本实施例提供了一种植物金钱肚，相比于实施例2增大了碱液添加量。
其成分及制备方法为：
1.配料：100g水、10g可得然、1.2g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
对比例3
本实施例提供了一种植物金钱肚，相比于实施例2没有添加可得然。
其成分及制备方法为：
1.配料：100g水、0.5g氢氧化钠、6g葵花籽油、1g魔芋粉、1g大豆分离蛋白、1g谷朊粉、1g麦芽糊精、0.5g盐、0.03g酵母提取物、0.5g味精、0.05g 5’-呈味核苷酸二钠、1g白砂糖、1g香精、0.13g色素。
2.乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉，中速斩拌至均匀(2-3min)再缓慢加入葵花籽油斩拌2-3min，形成均一稳定的乳化物。
3.混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好，搅拌均匀，后加入乳化物中斩拌2-3min后，滴加氢氧化钠溶液，高速搅拌均匀。
4.成型：将混合物填充进金钱肚模具中，抽真空，使混合物均匀分布在模具各处。将模具置于蒸箱中100℃蒸30min后，-18℃冷冻保存。
感官评价：选定经过培训的15名食品专业人员，进行上述各实施例植物金钱肚的品尝，感官评价指标如表1所示：
表1 感官评价结果
Figure PCTCN2022136508-appb-000003
表1为感官评价结果，从质地、风味、外观、和综合喜爱度四个角度出发打分，总体来说实施例2的综合得分相对较高。在实施例2实验过程中调整可得然、魔芋粉与麦芽糊精用量，最终对植物金钱肚的喜爱度影响不显著。实施例2在实施例1基础上增加了调味料等，其风味的喜爱度明显较实施例1提升，且实 施例2的质地、外观及喜爱度影响不显著。实施例3、4分别减少与增加了可得然、魔芋粉与麦芽糊精的用量，其对于质地、风味与喜爱度等影响也不显著。实施例5、6分别增加减少了单一可得然的添加量，最终对于成品外观有不同程度的影响，说明几种复配胶的加入对于植物金钱肚的质构起关键作用；实施例7调整了碱液加入顺序，最终各项感官指标有不同程度的变化，但均在可接受的范围内。而对比例1没有添加碱液，最终产品硬度欠佳，与真实金钱肚差异大。对比例2增加了碱液的添加量，成品碱味过重，硬度较大。对比例3没有添加可得然，其感官数据也有着不同程度的下降。
在相同加工条件下，对市面购买的金钱肚进行质构测定，具体结果如表2所示：
表2 金钱肚质构结果
Figure PCTCN2022136508-appb-000004
对上述实施例1～7，对比例1、2、3制备得到的植物金钱肚进行质构测定，具体结果如表3所示：
表3 植物金钱肚质构结果
Figure PCTCN2022136508-appb-000005
Figure PCTCN2022136508-appb-000006
Figure PCTCN2022136508-appb-000007
市售真实金钱肚因本身各部位质地、水分不同，所以其本身的质构测定数据差异比较大，仅能作为参考，不能完全作为评价标准。所以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。
由表3的结果结合感官评价综合看来实施例2制备得到的植物金钱肚在质构方面表现更好，口感更好。以下各实施例及对比例主要以实施例2进行对比。
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。
实施例3、4对比实施例2：实施例3减少了可得然、魔芋粉、麦芽糊精用量。其硬度、内聚性、弹性、胶黏度与咀嚼度均有不同程度的下降；实施例4增加了可得然、魔芋粉、麦芽糊精用量，硬度和弹性质构数据有不同程度的提升，说明可得然、魔芋粉与麦芽糊精的复配体系对植物金钱肚整体质构特性有重要作用。实施例3、4结合感官评定结合口感在可接受范围。
实施例2对比实施例5，实施例5中单独增大了可得然的使用量，其得到的粘度与硬度均有小范围的提高，总体感觉在可接受范围。
实施例2对比实施例6，实施例6中单独减少了可得然的添加量，实施例6的硬度、粘度、弹性、咀嚼性均有不同程度的降低，说明可得然的添加量对于植物金钱肚的质构起着重要作用。但本实施例的可得然减少后口感尚可。
实施例2对比实施例7，实施例7调整了碱液添加顺序，放于可得然、魔芋粉、麦芽糊精之前，质构测出数据表明先加碱液的植物金钱肚硬度明显下降，这 是由于可得然直接加入碱液中会迅速吸水溶胀而结块，导致成品硬度大小不均一，结构不够紧密。因此实施例7的口感较实施例2会差一些，但总体感觉在可接受范围。
实施例2对比对比例1，对比例1中没有添加碱液，其成品硬度与内聚性与胶黏性下降，弹性增大。成品金钱肚嚼起来的口感不够脆，较为软糯。与真实金钱肚差异较大。
实施例2对比对比例2，对比例2中增大了碱液添加量，其内聚性、胶黏度与咀嚼度有不同程度下降，硬度与弹性显著增大，嚼起来口感偏硬，且碱味浓。
实施例2对比对比例3，对比例3中没有添加可得然，成品具备一定透明度，且硬度粘度、咀嚼度显著降低，吃起来与真实金钱肚所测得的质构差异较大，说明可得然的添加对于模拟真实金钱肚的差异有关键作用。
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。

Claims (7)

  1. 一种植物金钱肚，其特征在于，其原料包括：水、可得然、氢氧化钠、葵花籽油、魔芋粉、大豆分离蛋白、谷朊粉、麦芽糊精及调味调色的辅料；各成分的重量份数为：
    Figure PCTCN2022136508-appb-100001
  2. 根据权利要求1所述的植物金钱肚，其特征在于：所述调味调色的辅料包括：食品级的调味剂、香精及色素。
  3. 根据权利要求2所述的植物金钱肚，其特征在于：所述调味剂包括：食盐、酵母提取物、味精、5’-呈味核苷酸二钠、糖中的一种或几种。
  4. 根据权利要求3所述的植物金钱肚，其特征在于：所述调味剂为食盐、酵母提取物、味精、5’-呈味核苷酸二钠、白砂糖，调味调色的辅料的各成分的重量份数为：
    Figure PCTCN2022136508-appb-100002
  5. 根据权利要求1所述的植物金钱肚，其特征在于，成分的重量份数为：
    Figure PCTCN2022136508-appb-100003
    Figure PCTCN2022136508-appb-100004
  6. 权利要求1～5中任意一项所述的植物金钱肚的制备方法，其特征在于：
    包括以下步骤：
    1)各成分称重；
    2)乳化剂制备：先向斩拌机中加入水，再加入大豆分离蛋白和谷朊粉斩拌，之后加入葵花籽油斩拌，形成乳化物；
    3)混合搅拌：先将可得然、麦芽糊精、魔芋粉及调味调色的辅料称取好搅拌，再加入乳化物中斩拌，最后滴加氢氧化钠溶液，搅拌获得混合物；
    4)成型：将混合物填充进金钱肚模具中，抽真空，使混合物分布在模具各处；将模具置于蒸箱中100℃蒸25～35min。
  7. 根据权利要求6所述的植物金钱肚的制备方法，其特征在于：步骤3)中滴加的氢氧化钠溶液的浓度为0.01～0.2mol/L。
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