Thermal gel emulsifier composition for plant meat and application thereof

An emulsifier and composition technology, which is applied in the field of emulsifier compositions for vegetable meat, can solve the problems of wasting water and operating time, unstable product batches, and difficult to chew, and can enrich dietary fiber and prevent spalling. , the effect of good chewiness

Pending Publication Date: 2021-11-02
苏陀科技深圳有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetable protein is difficult to provide meat-like chewiness, and dry textured protein needs to consume a lot of water to rehydrate and soak the tissue protein before use, which wastes a lot of water and operation time, and easily causes instability between product batches, and the product The taste is different from real meat

Method used

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  • Thermal gel emulsifier composition for plant meat and application thereof
  • Thermal gel emulsifier composition for plant meat and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of vegetable meat emulsifier composition:

[0034] Methylcellulose 0.8, Guar Gum 0.1, Gum Arabic 0.3, Carrot Fiber 0.1.

Embodiment 2

[0036] A kind of vegetable meat emulsifier composition:

[0037] Methylcellulose 0.8, Guar Gum 0.1, Gum Arabic 0.1, Oat Fiber 0.15.

Embodiment 3

[0039] A kind of vegetable meat emulsifier composition:

[0040] Methylcellulose 0.8, Guar Gum 0.1, Gum Arabic 0.1, Citrus Fiber 0.15, Soy Protein Isolate 0.2.

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PUM

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Abstract

The invention belongs to the technical field of food, and relates to a thermal gel emulsifier composition and application thereof, in particular to an emulsifier composition for plant meat and application thereof. The composition comprises the following components in percentage by weight: 0.3 to 1 percent of methyl cellulose, 0.1 to 0.5 percent of guar gum and 0.1 to 0.5 percent of Arabic gum. The composition can effectively bond plant high-humidity tissue protein (the moisture content is higher than 55%), and the chewiness and texture of plant meat in cold and hot environments are effectively improved; the taste is very close to the taste of the same product of real meat.

Description

technical field [0001] The invention belongs to the technical field of food and relates to an emulsifier composition and its application, in particular to an emulsifier composition for vegetable meat and its application. Background technique [0002] Animal meat is one of the important sources of human protein intake. However, the production of animal meat has brought great challenges to the global environment and human health. The world population will increase to 10 billion in 2050, and we will need twice as much food and meat to meet the needs of human survival on earth. According to the current mode of agricultural and livestock production, it is difficult to sustainably produce the food, feed, fiber and bioenergy needed by 10 billion people by 2050. In addition, excessive intake of red meat can cause cardiovascular disease, diabetes and obesity (Corpet, Denis E. Meat science 89.3 (2011): 310-316.), and immune stress caused by heterologous sialic acid (Samraj, Annie N ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L29/262A23L29/238A23L29/25A23L29/244A23L29/269A23L29/20A23L29/256A23L29/212A23L33/185A23L33/21
CPCA23L29/10A23L29/262A23L29/238A23L29/25A23L29/244A23L29/269A23L29/272A23L29/20A23L29/256A23L29/212A23L33/185A23L33/21A23V2002/00A23V2200/22A23V2200/228A23V2250/51088A23V2250/506A23V2250/5028A23V2250/5108A23V2250/5488
Inventor 张伟张龙腾彭诗淇
Owner 苏陀科技深圳有限公司
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