A kind of preparation method of antioxidant fiber additive for vegetable protein meat

A plant protein and additive technology, which is applied in plant protein processing, protein food processing, and textured treatment, can solve the problems of easy oxidation, cis-trans isomerization, bad flavor, etc., and achieve the improvement of lipid oxidation stability Sexuality, small size, uniform distribution of antioxidants

Active Publication Date: 2021-12-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because unsaturated fatty acids contain double bonds, they are prone to oxidation during high-temperature, high-shear extrusion processing to generate hydroperoxides, resulting in bad flavors
In addition, unsaturated fatty acids are also prone to cis-trans isomerization at high temperatures, which may cause potential harm to the human body. Therefore, there is an urgent need for a method to improve the lipid oxidation stability in the processing of plant protein meat, reduce potential harm, and improve the quality of plant protein meat. quality approach

Method used

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  • A kind of preparation method of antioxidant fiber additive for vegetable protein meat
  • A kind of preparation method of antioxidant fiber additive for vegetable protein meat
  • A kind of preparation method of antioxidant fiber additive for vegetable protein meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Dissolve: First, 20% aqueous aqueous acetic acid, then add gelatin powder to aqueous aqueous aqueous solution until the gelatin mass fraction reached 18%, 300 rpm stir for 2 h, so that gelatin is good to dissolve, and gelatin solution;

[0039] Formaging solution: The vitamin E, soy lecithin is added to the above gelatin solution until the mass fraction of vitamin E reaches 2%, and the mass fraction of soy lecithin reaches 2%, at a high speed disperser for 3 min, and the speed is 12000 rpm, then The homogeneous cycle is placed in a high pressure homogeneous machine, and the pressure is 75 MPa, and finally a fibrous solution is obtained.

[0040] Degassing: The above-mentioned fiber solution was placed in a centrifuge for 3 min, the centrifugal force was 2000 g, and the bubble in the solution was removed.

[0041] Solution Spray Spray: In the relative humidity of 50%, the temperature is 20 ° C, the fibrous solution is placed in the feed pump, and the material pumps the mater...

Embodiment 2

[0043] Dissolve: 50% aqueous aqueous aqueous acetic acid, then adding methylcellulose powder to aqueous aqueous acetic acid until the methyl cellulose mass fraction reaches 5%, 300 rpm stir for 2 h, so that methylcellulose is well dissolved, and the methylcellulose solution is obtained.

[0044] Formaging solution: The vitamin E, soy lecithin is added to the above gelatin solution until the mass fraction of vitamin E reaches 2%, and the mass fraction of soy lecithin reaches 2%, at a high speed disperser for 3 min, and the speed is 12000 rpm, then The homogeneous cycle is placed in a high pressure homogeneous machine, and the pressure is 75 MPa, and finally a fibrous solution is obtained.

[0045] Degassing: The above-mentioned fiber solution was placed in a centrifuge for 3 min, the centrifugal force was 2000 g, and the bubble in the solution was removed.

[0046] Solution Spray Spray: In the relative humidity of 50%, the temperature is 20 ° C, the fibrous solution is placed in th...

Embodiment 3

[0048] Dissolve: The aqueous aqueous acetic acid is prepared, and then the corn alcohol is added to aqueous aqueous aqueous solution until the corn alcohol protein mass fraction reaches 40%, and 300 rpm is stirred for 2 h, so that the corn alcohol is good to dissolve, and the corn allowation protein solution is obtained.

[0049] Formaging solution Preparation: Add vitamin E, soy lecithin to the above gelatin solution until the mass fraction of vitamin E reaches 2%, the mass fraction of soy lecithin reaches 2%, the mixture is stirred at a high speed distribution machine for 3 min, and the speed is 12000 rpm. Subsequently, the homogeneous cycle is placed in a high pressure homogeneous machine, and the pressure is 75 MPa, and finally a fibrous solution is obtained.

[0050] Degassing: The above-mentioned fiber solution was placed in a centrifuge for 3 min, the centrifugal force was 2000 g, and the bubble in the solution was removed.

[0051] Solution Spray Spray: In the relative hum...

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Abstract

The invention discloses a preparation method of an antioxidant fiber additive for vegetable protein meat, which comprises the following steps: dissolving a fiber matrix substance, preparing a fiber-forming solution, degassing, and solution spray spinning. The invention provides a feature of promoting the directional arrangement of plant protein meat fibers and greatly improving the lipid oxidation stability in the plant protein meat during processing.

Description

Technical field [0001] The present invention relates to the technical field of plant protein, and more particularly to the preparation of antioxidant fiber additives with plant protein meat. Background technique [0002] As the consumption level increases year by year, animal protein is gradually forking, seeking meat substitutes has become trend. Artificial meat as a meat substitute into a trend in the future. Artificial meat is divided into two types: a cell culture meat, which is based on animal muscle growth repair mechanism, and uses its stem cells to carry out in vitro cultured meat, and does not need to be cultured by animal culture. However, the current cell culture is still in the stage of laboratory research and development, and there is no commercial product in the market. The other is vegetable protein meat, which is a plants of plant protein as raw materials, mainly by extrusion, filament, conditioning and other techniques to produce imitation meat products similar t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/22A23J3/14A23J3/26
CPCA23J3/14A23J3/227A23J3/26
Inventor 刘飞钟芳陈茂深夏熠珣徐菲菲
Owner JIANGNAN UNIV
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