High-water-holding-capacity animal protein soft meal based on synergistic effect of composite colloid and preparation method of high-water-holding-capacity animal protein soft meal

Abstract

The invention discloses a high-water-holding-capacity animal protein soft meal based on a composite colloid synergistic effect and a preparation method thereof, and the soft meal is prepared from the following components in percentage by mass: 46.5-60% of animal protein and 20-30% of water; 0.8%-1.2% of a composite colloid; 0.1%-0.3% of a food additive; 2-4% of a functional protein; and 10-18% of edible oil. The composite colloid is at least two of konjac gum, xanthan gum, gelatin and guar gum; the preparation method comprises the following steps: pretreating the raw materials through gradient chopping to obtain slurry; and performing low-temperature gelation treatment on the slurry, and then performing freezing treatment to obtain the high-water-holding-capacity animal protein soft meal based on the synergistic effect of the composite colloid. The soft meal has the characteristics of shear thinning and high water-holding capacity, the swallowing safety reaches IDDSI Level 4, and the soft meal can be stably stored at-18 DEG C for 12 months, and is suitable for foods with special medical purposes and senile nourishment.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a high-water-holding animal protein soft meal based on the synergistic effect of composite colloids and a preparation method thereof. Background Art

[0002] With the global aging population and the growing number of people with swallowing disorders (such as those with stroke and Alzheimer's disease), the International Dietary Standardization for Dysphagia (IDDSI) has proposed the need for Level 4-5 special food textures. However, existing commercially available products face the following technical bottlenecks: Texture defects: Traditional minced meat soft foods rely on high-temperature cooking (>80°C) or excessive starch filling, resulting in excessive protein denaturation and a poor taste; Nutrient loss: Heat-sensitive nutrients in the raw materials can be lost at a rate of up to 40-60% during processing; Storage performance poses a risk of water release: Single colloid systems (such as gelatin) are prone to phase separation during freeze-thaw cycles, triggering water migration. Summary of the Invention

[0003] This invention aims to address the problems of traditional soft foods, such as insufficient texture stability, nutrient loss during thermal processing, and poor storage performance. It provides a high-water-holding animal protein soft meal based on the synergistic action of composite colloids and its preparation method, suitable for people with dysphagia and for the development of foods for special medical purposes. This method overcomes the bottleneck of conventional chopping and mixing techniques that damage the emulsification system, significantly improving the product's texture and nutrient retention while also increasing production efficiency. This approach offers multi-dimensional potential for expansion into special diets, health foods, and extreme scenarios.

[0004] The technical solutions of the present invention are as follows:

[0005] A high-water-holding animal protein soft meal based on the synergistic effect of composite colloids comprises, by mass, 46.5-60% of animal protein, 20-30% of water, 0.8-1.2% of composite colloids, 0.1-0.3% of food additives, 2-4% of functional proteins, and 10-18% of edible oil; the composite colloids are at least two of konjac gum, xanthan gum, gelatin, and guar gum.

[0006] Furthermore, the composite colloid is konjac gum and xanthan gum in a ratio of 1.5-2.5:1.

[0007] Furthermore, the food additive is one or more of sodium glutamate, white sugar, soy sauce, maltodextrin, resistant dextrin and edible salt.

[0008] Furthermore, the animal protein is one or more of chicken, shrimp and salmon.

[0009] Further, the functional protein is one or more of soy protein isolate, collagen peptide, and chicken protein powder.

[0010] Further, the edible oil is one or more of corn oil, coconut oil, lard, rapeseed oil, and soybean oil.

[0011] A preparation method of a high water-holding capacity animal protein soft diet based on the synergistic effect of composite colloids, comprising the following steps:

[0012] Step 1): Pretreat the raw materials by gradient chopping to obtain a slurry.

[0013] Step 2): Perform low-temperature gelation treatment on the slurry, and then freeze it to obtain a high water-holding capacity animal protein soft diet based on the synergistic effect of composite colloids.

[0014] Further, in step 1), the pretreatment of the raw materials by gradient chopping includes:

[0015] The first stage: Perform low-temperature chopping on the animal protein at 3000 - 4000 rpm until the particle size of the animal protein ≤ 100 μm to activate the dissolution of salt-soluble proteins.

[0016] The second stage: After chopping the animal protein in the first stage, add water, composite colloid, and food additives, and then chop at 3000 - 4000 rpm for 3 - 5 min.

[0017] The third stage: After the chopping in the second stage is completed, add the functional protein and edible oil thereto, and chop at 1800 - 2000 rpm to form a slurry with an emulsified particle size ≤ 80 μm.

[0018] Further, in step 2), the low-temperature gelation treatment is: Inject the slurry into a mold and perform heat treatment in a water bath at 63 - 67 °C.

[0019] Further, in step 2), the freezing treatment is: First perform rapid cooling and then quick-freezing.

[0020] The rapid cooling is to cool in a water bath at 5 - 10 °C until the central temperature of the product ≤ 10 °C; the quick-freezing is to quickly freeze the central temperature of the product to below -18 °C by a quick-freezing machine at -35 °C.

[0021] The present invention has the following advantages compared with the prior art:

[0022] Texture performance breakthrough: Through the multi - synergistic effect of composite colloid - functional protein, a three - dimensional network structure with shear - thinning characteristics is constructed, realizing the dual characteristics of shear - thinning and high water - holding capacity. The viscosity of the product decreases by 50 - 70% under oral shear force, the swallowing resistance is reduced to the IDDSI Level 4 standard, and at the same time, the hardness coefficient of variation (CV value) < 8%, significantly better than the 15 - 20% of the traditional single - colloid system; in addition, after storage at - 18°C for 12 months, the structural integrity is still maintained (the water - separation rate < 5%), and the recovery rate of rheological properties after thawing > 95%.

[0023] Nutrient retention advantage: By adopting a low - temperature gelation process, the retention rate of heat - sensitive nutrients in the raw materials is increased to ≥85%, compared with the 40 - 60% retention rate of heat - sensitive nutrients by conventional high - temperature sterilization, which has a breakthrough improvement.

[0024] Production efficiency: The present invention does not require frying and stir - frying processes. During the production process, only the gradient chopping process + low - temperature gelation treatment process are combined to realize the synergistic optimization of raw material texture restructuring and microbial safety control, so as to shape the raw materials by steaming. Compared with the traditional soft diet processing process, the production efficiency is increased by more than 80%. Description of the Drawings

[0025] Figure 1 It is a process flow chart of a preparation method of a high water - holding capacity animal protein soft diet based on the synergistic effect of composite colloid according to an embodiment of the present invention. Detailed Embodiments

[0026] The following embodiments are used to illustrate the present invention, but are not used to limit the scope of the present invention. The operations involved in the embodiments are all conventional technical operations in the art unless otherwise specified. The implementation conditions in the embodiments can be further adjusted according to specific experimental conditions or factory conditions, and the conditions not specified are usually the conditions in conventional experiments.

[0027] Example 1: Chicken soft diet formula and process

[0028] Raw materials: 50.20% chicken breast, 30.00% water, 0.30% sodium glutamate, 0.6% konjac powder, 0.30% xanthan gum, 3.00% soy protein isolate, and 15.60% corn oil.

[0029] Step 1): Pretreat the raw materials by gradient chopping to obtain a slurry;

[0030] The first stage, chicken breast pretreatment: Chop the chicken breast at 4000 rpm at a temperature ≤10°C until the particle size of the chicken breast ≤100 μm, for activating the dissolution of salt - soluble proteins;

[0031] Second stage, system construction: After adding water, compound colloid (konjac powder + xanthan gum premix) and sodium glutamate to the chicken breast meat chopped in the first stage, chop it at 3000 rpm for 3 min;

[0032] Third stage, lipid emulsification: After the chopping in the second stage is completed, add soy protein isolate and corn oil to it, and chop at 2000 rpm to form a slurry with an emulsified particle size ≤ 80 μm.

[0033] Step 2): Perform low-temperature gelation treatment on the slurry, and then perform freezing treatment to obtain an animal protein soft diet based on the synergistic effect of compound colloid; the low-temperature gelation treatment is: inject the slurry into a mold made of food-grade silica gel, and heat-treat it in a water bath at 65 °C for 30 min, which improves the retention rate of heat-sensitive nutrients, achieves microbial inactivation and protein denaturation, and forms a mousse-like structure product with an elastic modulus of 260 pa; the freezing treatment is: quickly cool the product obtained by low-temperature gelation in a cold water bath at 5 °C so that the center temperature of the product ≤ 10 °C, and then the quick-freezing is to quickly freeze the center temperature of the product to below -18 °C at -35 °C using a quick-freezing machine.

[0034]

[0035] Example 2: Formula and process of shrimp soft diet

[0036] Raw materials: 53.0% shrimp meat, 26.00% water, 0.30% sodium glutamate, 0.6% konjac powder, 0.30% xanthan gum, 3.50% soy protein isolate, and 16.30% corn oil.

[0037] Prepared using the same process as in Example 1.

[0038]

[0039] Example 3: Formula and process of salmon soft diet

[0040] Raw materials: 58.0% salmon, 24.50% water, 0.30% sodium glutamate, 0.6% konjac powder, 0.30% xanthan gum, 3.0% soy protein isolate, and 13.30% corn oil.

[0041] Prepared using the same process as in Example 1.

[0042]

[0043] Example 4: Formula and process of chicken soft diet

[0044] Raw materials: 60.00% chicken breast, 25% water, 0.50% sodium glutamate, 1.5% guar gum, 3.00% soy protein isolate, 7.00% corn oil, 3% modified starch.

[0045] Step 1: Chop the chicken until the particle size ≤ 100 μm;

[0046] Step 2: Add water and monosodium glutamate, and chop twice (4000 rpm / 3 min);

[0047] Step 3: Inject into the mold and water bath at 65 °C for 30 min;

[0048] Step 4: Cool by spraying cold water;

[0049] Step 5: Quick-freeze at -35 °C until the central temperature reaches -18 °C.

[0050]

[0051] By comparing the performance parameters of Example 4 with those of Examples 1-3, it can be found that in Example 4 with only a single colloid system added, its hardness, hardness CV value, adhesiveness, and swallowing resistance are all relatively large, and the sensory score is also low, which is significantly inferior to Examples 1-3 with a composite colloid added.

[0052] Example 5: Chicken puree formula and process

[0053] Raw materials: 50.20% chicken breast, 30.00% water, 0.30% sodium glutamate, 0.6% konjac flour, 0.30% xanthan gum, 3.00% soy protein isolate, and 15.60% corn oil.

[0054] Step 1: Chop all the raw materials uniformly (4000 rpm / 3 min)

[0055] Step 2: Inject into the mold and water bath at 65 °C for 30 min;

[0056] Step 3: Cool by spraying cold water;

[0057] Step 4: Quick-freeze at -35 °C until the central temperature reaches -18 °C.

[0058]

[0059] By comparing the performance parameters of Example 5 with those of Examples 1-3, it can be found that in Example 5 with the uniform chopping process, its hardness, hardness CV value, adhesiveness, and swallowing resistance are all relatively large, and the sensory score is also low, which is significantly inferior to Examples 1-3 with the gradient chopping process.

[0060] Example 6: Chicken puree formula and process

[0061] Raw materials: 52.20% chicken breast, 30.00% water, 0.30% sodium glutamate, 0.6% konjac flour, 0.30% xanthan gum, and 16.60% corn oil.

[0062] Prepared by the same process as in Example 1.

[0063]

[0064] By comparing the performance parameters of Example 6 with those of Examples 1 - 3, it can be found that in Example 6 where only the composite colloid system is added and soy protein isolate is not added, its hardness, hardness CV value, adhesiveness, and swallowing resistance are all relatively large, and the sensory score is also low, which is significantly inferior to Examples 1 - 3 of the ternary synergistic system.

[0065] In summary, the method provided by the present invention combines a gradient chopping technology with a multi - component synergistic system of composite colloids and soy protein isolate, breaks through the bottleneck of the destruction of the emulsification system by the conventional chopping technology, significantly improves the texture characteristics and nutrient retention rate of the product, while improving production efficiency, and endows it with multi - dimensional expansion potential in special diets, health foods, and extreme scenario applications.

[0066] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, or improvements made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A high water-holding capacity animal protein soft diet based on the synergistic effect of composite colloids, characterized in that, By mass fraction, it consists of 46.5 - 60% of animal protein, 20 - 30% of water, 0.8 - 1.2% of composite colloid, 0.1 - 0.3% of food additive, 2 - 4% of functional protein, and 10 - 18% of edible oil; the composite colloid is at least two of konjac gum, xanthan gum, gelatin, and guar gum.

2. The animal protein soft diet according to claim 1, characterized in that, The composite colloid is konjac gum and xanthan gum, and the ratio is 1.5 - 2.5:

1.

3. The animal protein soft diet according to claim 1, characterized in that, The food additive is one or more of sodium glutamate, granulated sugar, soy sauce, maltodextrin, resistant dextrin, and edible salt.

4. The animal protein soft diet according to claim 1, characterized in that, The animal protein is one or more of chicken, shrimp, and salmon.

5. The animal protein soft diet according to claim 1, wherein The functional protein is one or more of soy protein isolate, collagen peptide, and chicken protein powder.

6. The animal protein soft diet according to claim 1, characterized in that, The edible oil is one or more of corn oil, coconut oil, lard, rapeseed oil, and soybean oil.

7. A preparation method of a high water-holding capacity animal protein soft diet based on the synergistic effect of composite colloids as claimed in any one of claims 1-6, characterized in that, It includes the following steps: Step 1): Pretreat the raw materials by gradient chopping to obtain a slurry. Step 2): Perform low-temperature gelation treatment on the slurry, and then freeze it to obtain a high water-holding capacity animal protein soft diet based on the synergistic effect of the composite colloid.

8. The preparation method according to claim 7, characterized in that, In Step 1), the pretreatment of the raw materials by gradient chopping includes: The first stage: Chop the animal protein at 3000 - 4000 rpm at low temperature until the particle size of the animal protein ≤ 100 μm to activate the dissolution of salt-soluble protein. The second stage: After adding water, composite colloid, and food additive to the animal protein chopped in the first stage, chop at 3000 - 4000 rpm for 3 - 5 min. The third stage: After the chopping in the second stage is completed, add functional protein and edible oil thereto, and chop at 1800 - 2000 rpm to form a slurry with an emulsified particle size ≤ 80 μm.

9. The preparation method according to claim 7, characterized in that, In Step 2), the low-temperature gelation treatment is: Inject the slurry into a mold and perform heat treatment in a water bath at 63 - 67°C.

10. The preparation method according to claim 7, characterized in that, In Step 2), the freezing treatment is: First, perform rapid cooling and then quick-freezing. The rapid cooling is to cool in a water bath at 5 - 10°C until the center temperature of the product ≤ 10°C; the quick-freezing is to quickly freeze the center temperature of the product to below -18°C by a quick-freezing machine at -35°C.

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