A multiphase oil gel and its preparation method and application in plant meat patties

Abstract

The present invention relates to the technical field of food industry, and provides a multiphase oil gel and a preparation method and application thereof. The present invention adopts water, poloxamer, soybean lecithin and polysaccharide coagulant to prepare water phase; adopts base oil, Tween, Span, glyceryl monostearate and functional substance to prepare oil phase; and then prepares multiphase oil gel by chopping emulsification, ultrasonic microwave dispersion and cooling; the functional substance is oil-soluble flavor substance and / or oil-soluble nutrient substance. The multiphase oil gel prepared by the present invention can effectively encapsulate flavor substance or nutrient substance, thereby improving the retention rate of flavor substance or nutrient substance in the cooking process.

Description

Technical Field

[0001] The invention relates to the technical field of food industry, and in particular to a multiphase oil gel and a preparation method thereof and application thereof in plant meat patties. Background Art

[0002] Traditional solid fats contain a lot of saturated fatty acids or trans fatty acids. Eating a lot of foods containing traditional solid fats will increase the risk of cardiovascular disease and other metabolic disorders. Oleogel is a traditional solid fat substitute with liquid vegetable oil as the organic phase. Oleogel retains the nutritional properties of low saturated and zero trans fatty acids in vegetable oil while also having good stability and plasticity. In recent years, the application research on oleogel has increased year by year.

[0003] At present, research on oil gels focuses more on the gelling agents used to prepare oil gels and the stability of oil gels. For example, Chinese patent application number CN200580020787.7 discloses an oil-forming gelling agent and an oil gel, in which the oil gel is prepared by using an oil-forming gelling agent containing highly dispersed triterpenes; Chinese patent application number CN201611183382.1 discloses a zein oil-containing gel, in which a zein dispersion is used to emulsify liquid oil to obtain an oil gel with high stability and strong health properties.

[0004] Flavor substances are a class of compounds that can give special flavors to food. Most of them are small-molecule organic substances with simple structures. Flavor substances are easily affected by external conditions such as concentration and medium, and are easy to deteriorate and volatilize. They have poor stability and low retention rate during cooking. At present, there are very few reports on the use of oil gel to retain flavor substances. Summary of the invention

[0005] In view of this, the present invention provides a multiphase oil gel and a preparation method thereof and application in plant meat patties. The multiphase oil gel provided by the present invention can effectively encapsulate flavor substances, and the retention rate of flavor substances is high in the later cooking process.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] A method for preparing a multiphase oil gel comprises the following steps:

[0008] Mixing water, poloxamer, soy lecithin and a polysaccharide coagulant to obtain an aqueous phase;

[0009] Mixing base oil, Tween, Span, glyceryl monostearate and functional substances to obtain an oil phase; the functional substances are oil-soluble flavor substances and / or oil-soluble nutrients;

[0010] Under constant temperature stirring conditions, the water phase is added to the oil phase, and after the addition is completed, the resulting mixed system is subjected to chopping emulsification and ultrasonic microwave dispersion in sequence to obtain a mixed emulsion;

[0011] The mixed emulsion is cooled in a low temperature environment to obtain a multiphase oil gel; the temperature of the low temperature environment is -2 to 4°C.

[0012] Preferably, the mass of the poloxamer is 1-5% of the mass of the water, the mass of the soybean lecithin is 1-5% of the mass of the water, and the mass of the polysaccharide coagulant is 3-5% of the mass of the water;

[0013] The poloxamer is poloxamer 188; the polysaccharide coagulant is agar and / or seaweed polysaccharide.

[0014] Preferably, the method of mixing water, poloxamer, soy lecithin and polysaccharide coagulant comprises: stirring water, poloxamer and soy lecithin at 60-70° C. until clear, then adding the polysaccharide coagulant, heating to 60-80° C. and continuing stirring for 20-30 minutes to obtain the aqueous phase;

[0015] Preferably, the mass of the Tween is 0.5-1.5% of the mass of the base oil, the mass of the Span is 0.45-1.2% of the mass of the base oil, the mass of the glyceryl monostearate is 3-15% of the mass of the base oil; the mass of the functional substance is 5-10% of the mass of the base oil;

[0016] The base oil is vegetable oil; the Tween is one or more of Tween 20, Tween 40, Tween 60, Tween 61, Tween 80 and Tween 81; the Span is one or more of Span-20, Span 40, Span 60, Span 65, Span 80 and Span 85;

[0017] The oil-soluble flavor substances are one or more of garlic oil, scallion oil, coconut oil, rapeseed oil and laurel essential oil;

[0018] The oil-soluble nutrients include one or more of vitamin A, vitamin D, vitamin E, linoleic acid, lecithin and unsaturated fatty acids.

[0019] Preferably, the method of mixing the base oil, Tween, Span, glyceryl monostearate and the functional substance comprises: stirring the base oil, Tween and Span at 55-80° C., then adding glyceryl monostearate, stirring evenly, then adding the functional substance, stirring evenly at 35-65° C. to obtain an oil phase.

[0020] Preferably, the temperature of the constant temperature stirring is 55-75°C, and the rate of adding the water phase to the oil phase is 10-30 mL / min; the time of the chopping and emulsification is 5-30 min, and the rotation speed is 1000-3000 rpm; the ultrasonic power of the ultrasonic microwave dispersion is 100-500 W, the microwave power is 200-1000 W, the temperature of the ultrasonic microwave dispersion is 50-80°C, and the time is 5-50 min.

[0021] The present invention also provides a multiphase oil gel prepared by the preparation method described in the above scheme.

[0022] The present invention also provides the use of the multiphase oil gel described in the above scheme in plant meat patties.

[0023] The present invention also provides a plant meat pie, the preparation raw materials of which include the multiphase oil gel described in the above scheme.

[0024] Preferably, the raw materials for preparing the plant patties include colloid, water retaining agent, pigment, plant protein powder, water, vegetable oil and the complex oil gel.

[0025] The invention provides a preparation method of a multiphase oil gel, comprising the following steps: mixing water, poloxamer, soybean lecithin and a polysaccharide coagulant to obtain a water phase; mixing base oil, Tween, Span, glyceryl monostearate and a functional substance to obtain an oil phase; the functional substance is an oil-soluble flavor substance and / or an oil-soluble nutrient substance; adding the water phase to the oil phase under a constant temperature stirring condition, and after the addition is completed, sequentially performing chopping and emulsification and ultrasonic microwave dispersion on the obtained mixed system to obtain a mixed emulsion; cooling the mixed emulsion in a low temperature environment to obtain a multiphase oil gel; the temperature of the low temperature environment is below -18°C. The composite oil gel prepared by the present invention comprises an aqueous gel and an oil gel, which are emulsified by chopping and stirring to finally form an oil-in-water structure; in the aqueous gel, the inner membrane is a stable emulsified membrane formed by soybean lecithin, which can protect the material components in the oil phase and avoid loss or volatilization due to physical stirring or heating; the outer membrane of the aqueous gel is formed by poloxamer, and a polysaccharide coagulant is added to coagulate into an aqueous gel; functional substances are added to the oil gel, and the stability of the functional substances in the oil phase is improved by the lipophilic active agents of Tween and Span, and the functional substances are encapsulated in the oil phase under the action of the monostearate coagulant; the high-speed chopping and emulsification process can not only improve the emulsification effect, but also improve the density of the composite oil gel, thereby improving the encapsulation effect of the functional substances in the oil gel, thereby improving the retention rate of the functional substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 Garlic oil retention rate of the plant patties prepared in Example 2 and Comparative Example 1 under different cooking conditions. DETAILED DESCRIPTION

[0027] The present invention provides a method for preparing a multiphase oil gel, comprising the following steps:

[0028] Mixing water, poloxamer, soy lecithin and a polysaccharide coagulant to obtain an aqueous phase;

[0029] Mixing base oil, Tween, Span, glyceryl monostearate and functional substances to obtain an oil phase; the functional substances are oil-soluble flavor substances and / or oil-soluble nutrients;

[0030] Under constant temperature stirring conditions, the water phase is added to the oil phase, and after the addition is completed, the resulting mixed system is subjected to chopping emulsification and ultrasonic microwave dispersion in sequence to obtain a mixed emulsion;

[0031] The mixed emulsion is cooled in a low temperature environment to obtain a multiphase oil gel; the temperature of the low temperature environment is -2 to 4°C.

[0032] The present invention mixes water, poloxamer, soybean lecithin and polysaccharide coagulant to obtain an aqueous phase. In the present invention, the poloxamer is preferably poloxamer 188; the polysaccharide coagulant is preferably agar and / or seaweed polysaccharide; the mass of the poloxamer is preferably 1-5% of the mass of the water, more preferably 2-3%, the mass of the soybean lecithin is 1-5% of the mass of the water, preferably 1-3%, and the mass of the polysaccharide coagulant is 3-5% of the mass of the water, preferably 3.5-4%; in the present invention, the poloxamer is a hydrophilic surfactant with stable physical properties, small emulsion particles, and no stratification of the liquid after sufficient stirring; the structure of soybean lecithin contains hydrophilic and hydrophobic groups, and has obvious colloidal properties, which can form an inner lipophilic membrane in the aqueous phase gel and also form an outer protective membrane with water.

[0033] In the present invention, the method for mixing water, poloxamer, soy lecithin and a polysaccharide coagulant comprises: stirring water, poloxamer and soy lecithin at 60-70°C (preferably 65°C) until clarified, then adding a polysaccharide coagulant, heating to 60-80°C (preferably 70°C) and continuing stirring for 20-30 minutes to obtain the aqueous phase; during the preparation of the aqueous phase, the stirring speed is preferably 115-150rpm, preferably 135rpm; in a specific embodiment of the present invention, before adding the aqueous phase to the oil phase, it is preferably continuously stirred.

[0034] The invention mixes base oil, Tween, Span, glyceryl monostearate and functional substances to obtain an oil phase. In the present invention, the base oil is preferably a vegetable oil, and the vegetable oil is preferably one or more of corn oil, rapeseed oil and peanut oil, more preferably corn oil; the Tween is preferably Tween is one or more of Tween 20, Tween 40, Tween 60, Tween 61, Tween 80 and Tween 81, more preferably Tween-80; the Span is preferably one or more of Span-20, Span 40, Span 60, Span 65, Span 80 and Span 85, more preferably Span-20; the functional substance is an oil-soluble flavor substance and / or an oil-soluble nutrient substance; the mass of the Tween is preferably 0.5-1.5% of the mass of the base oil, more preferably 1%, the mass of the Span is preferably 0.45-1.2% of the mass of the base oil, more preferably 0.75-1%; the mass of the glyceryl monostearate is preferably 3-15% of the mass of the base oil, more preferably 5-10%; the mass of the functional substance is 5-10% of the mass of the base oil, more preferably 5-7%. In the present invention, the Tween and Span are surfactants. Span embodies lipophilicity. The main function of Tween is lipophilicity. It also has weak hydrophilicity, which is beneficial for the water phase to titrate the oil phase so that the two phases can be dissolved together; monostearate glyceryl plays a coagulation role.

[0035] In the present invention, the method of mixing the base oil, Tween, Span, glyceryl monostearate and the functional substance preferably comprises: stirring the base oil, Tween and Span at 55-80°C (preferably 70°C) uniformly, then adding glyceryl monostearate, stirring uniformly, adding the functional substance, stirring uniformly at 35-65°C (preferably 55°C) to obtain an oil phase; in the present invention, the stirring speed at 55-80°C is preferably 120-200rpm, and the stirring speed at 35-65°C is preferably 150-200rpm.

[0036] After obtaining the water phase and the oil phase, the present invention adds the water phase to the oil phase under constant temperature stirring conditions. After the addition is completed, the obtained mixed system is sequentially subjected to chopping emulsification and ultrasonic microwave dispersion to obtain a mixed emulsion. In the present invention, the volume ratio of water in the water phase and the base oil in the oil phase is preferably 1:1; the addition rate of the water phase to the oil phase is 10 to 30 mL / min, more preferably 15 to 20 mL / min, and further preferably 16.6 mL / min; the temperature of the constant temperature stirring is preferably 55 to 75°C, more preferably 65 to 70°C; the time of the chopping emulsification is preferably 5 to 30 min, more preferably 15 to 20 min, and the rotation speed of the chopping emulsification is preferably 1000 to 3000 rpm, more preferably 1500 to 2500 rpm ; The chopping and emulsification is preferably carried out in a high-speed chopping and mixing machine. In a specific embodiment of the present invention, after the aqueous phase is added, it is preferably immediately placed in a high-speed chopping and mixing machine for chopping and emulsification; the ultrasonic power of the ultrasonic microwave dispersion is preferably 100-500W, more preferably 200-300W, the microwave power is preferably 200-1000W, more preferably 500-700W, the temperature of the ultrasonic microwave dispersion is preferably 50-80°C, more preferably 60-70°C, and the time of the microwave ultrasonic dispersion is preferably 5-50min, more preferably 20-40min.

[0037] After obtaining the mixed emulsion, the present invention cools the mixed emulsion in a low temperature environment to obtain a multiphase oil gel; the temperature of the low temperature environment is -2 to 4°C; in a specific embodiment of the present invention, the mixed emulsion is preferably placed in an ice water bath after sealing, or placed in a refrigerator at -2 to 4°C, and quickly cooled to room temperature to form a solid gel, that is, the multiphase oil gel of the present invention is obtained; the present invention has no special requirements for the cooling time, as long as the oil gel can be formed; in a specific embodiment of the present invention, when cooling in an ice water bath, the cooling time is preferably 10 to 20 minutes; when cooling in a refrigerator, the cooling time is preferably 1 hour. The present invention quickly cools the mixed emulsion to form an oil gel, which can make the multiphase oil gel form a stable system. After obtaining the multiphase oil gel, it is preferably placed in a refrigerator below -18°C for refrigeration.

[0038] The present invention also provides a multiphase oil gel prepared by the preparation method described in the above scheme; the multiphase oil gel is a water-in-oil structure gel formed by a hydrogel and an oil gel, and the oil gel also encapsulates functional substances, which is beneficial to improving the retention rate of the functional substances during the cooking process.

[0039] The present invention also provides the use of the multiphase oil gel in the above solution in plant meat patties.

[0040] The present invention also provides a plant meat pie, the preparation raw materials of which include the multiphase oil gel described in the above scheme.

[0041] In the present invention, the raw materials for preparing the plant meat patties preferably include colloid, water-retaining agent, pigment, plant protein powder, water, vegetable oil and the complex oil gel; the colloid preferably includes konjac gum, curdlan and methyl cellulose; the water is preferably ice water; the type of the vegetable oil is preferably consistent with the above scheme, which will not be repeated here; the present invention has no special requirements on the type of the water-retaining agent, and the one familiar to those skilled in the art can be used.

[0042] In the present invention, the raw materials for preparing the plant meat pie preferably include 0.5-5 parts of konjac gum, 0.5-3 parts of curdlan, 0.1-3 parts of methyl cellulose, 0.1-1 parts of water retaining agent, 0.01-2 parts of pigment, 1-10 parts of plant protein powder, 30-70 parts of ice water, 2-20 parts of vegetable oil, and 3-5 parts of complex oil gel in terms of mass fraction.

[0043] In a specific embodiment of the present invention, some additional functional substances can be added to the plant meat pie according to actual needs, and the added amount of the functional substances is preferably 0.5 to 5 parts; the types of the functional substances are the same as those in the above-mentioned scheme and will not be repeated here.

[0044] In the present invention, the preparation method of the plant patty preferably includes: chopping and mixing a colloid, a water retaining agent, a flavoring substance (omitted when not needed), a pigment, a plant protein powder, water and a vegetable oil to form a slurry; mixing the slurry with a multiphase oil gel, and pouring the resulting mixed slurry into a patty forming machine for pressing to obtain the plant patty.

[0045] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0046] Example 1

[0047] Aqueous phase: Stir 100 mL of water, 3 g of poloxamer 188 and 1 g of soy lecithin at 65°C and 135 rpm until clear, add 4 g of agar, raise the temperature to 70°C and continue stirring to obtain an aqueous phase.

[0048] Oil phase: stir 100 mL corn oil, 1 g Tween-80 and 0.75 g Span-20 at 70°C and 150 rpm, add 7 g glyceryl monostearate; then add 5 g garlic oil, stir at 50°C and 180 rpm to form an oil phase.

[0049] Add the aqueous phase into the oil phase at a rate of 16.6 mL / min, maintain a constant temperature of 65°C with stirring, and immediately place in a high-speed chopper for emulsification for 15 minutes after the addition is completed. The speed of the chopping and emulsification is 2000 rpm, and then disperse in an ultrasonic microwave dispersion device for 30 minutes at an ultrasonic power of 300 W, a microwave of 500 W, and a temperature of 70°C.

[0050] The dispersed mixed solution was sealed and placed in an ice water bath to quickly cool to room temperature to form a multiphase oil gel.

[0051] Example 2

[0052] The plant meat patties were prepared using the complex phase oil gel prepared in Example 1. The raw materials used were, by mass, 5 parts of konjac gum, 2 parts of curdlan, 2 parts of methyl cellulose, 0.5 parts of water retaining agent, 0.02 parts of pigment, 5 parts of plant protein powder, 50 parts of ice water, 10 parts of vegetable oil, and 5 parts of the complex phase oil gel.

[0053] Konjac gum, curdlan, methylcellulose, water retaining agent, flavoring material, pigment, vegetable protein powder, ice water and vegetable oil are chopped and mixed to form a slurry; the slurry is mixed with a multiphase oil gel, and the obtained mixed slurry is poured into a meat patty forming machine for pressing to obtain a vegetable meat patty.

[0054] Comparative Example 1

[0055] The other conditions were the same as those in Example 2, except that 5 g of the multiphase oil gel was replaced with 0.1 g of garlic oil (calculated based on the content of garlic oil in the multiphase oil gel being 2%).

[0056] The garlic oil retention rate of the plant patties prepared in Example 2 and Comparative Example 1 after frying, roasting, steaming and boiling was tested, wherein frying: frying at 100°C for 5 minutes, roasting: roasting at 100°C for 10 minutes, steaming: steaming at 100°C for 10 minutes, boiling: boiling at 100°C for 10 minutes.

[0057] The garlic oil retention rate was determined by ultraviolet spectrophotometry, as follows: 1 g of meat patties was added to 10 mL of anhydrous ethanol, ultrasonically dispersed for 10 min, and then centrifuged at 6000 rpm for 10 min. 3 mL of supernatant was aspirated into the cuvette of the instrument with a rubber-tipped dropper and placed in the instrument (Shimadzu UV2600). The absorbance was measured at a wavelength of 220 nm using an ultraviolet spectrophotometer, and the garlic oil retention rate was calculated based on the absorbance.

[0058] The results are shown in Table 1 and Figure 1 shown.

[0059] Table 1 Garlic oil retention rate under different cooking conditions / %

[0060] fry bake Steam cook Complex oil gel patties 82.4853 92.0182 41.9267 28.485 Garlic Oil Meat Patties 54.7606 61.3263 26.8389 13.2479

[0061] According to Table 1 and Figure 1 It can be seen from the data that the plant patties prepared with the complex oil gel have a higher garlic oil retention rate under different cooking conditions.

[0062] Example 3

[0063] Aqueous phase: Stir 100 mL of water, 1 g of poloxamer 188 and 2 g of soy lecithin at 65°C and 135 rpm until clear, add 3 g of agar, raise the temperature to 70°C and continue stirring to obtain an aqueous phase.

[0064] Oil phase: stir 100 mL corn oil, 1.5 g Tween-80 and 1 g Span-20 at 70°C and 150 rpm, add 5 g glyceryl monostearate; then add 5 g scallion oil, stir at 50°C and 180 rpm to form an oil phase.

[0065] Add the aqueous phase into the oil phase at a rate of 16.6 mL / min, maintain constant temperature of 65°C with stirring, and immediately place in a high-speed chopper for emulsification for 15 minutes after the addition is completed. The speed of the chopping and emulsification is 2500 rpm, and then disperse in an ultrasonic microwave dispersion device for 30 minutes at an ultrasonic power of 200 W, a microwave of 600 W, and a temperature of 60°C.

[0066] The dispersed mixed solution was sealed and placed in an ice water bath to quickly cool to room temperature to form a multiphase oil gel.

[0067] The obtained multiphase oil gel was used to prepare plant patties according to the method in Example 2, and the scallion oil retention rate under cooking conditions was tested according to the above method. The results showed that under different cooking conditions, the plant patties prepared using the multiphase oil gel of the present invention had a higher scallion oil retention rate.

[0068] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a multiphase oil gel, characterized in that: The following steps are involved: Mix water, poloxamer, soybean lecithin and a polysaccharide coagulant to obtain an aqueous phase; the method for mixing water, poloxamer, soybean lecithin and a polysaccharide coagulant comprises: stirring water, poloxamer and soybean lecithin at 60-70° C. until clear, then adding a polysaccharide coagulant, heating to 60-80° C. and continuing stirring for 20-30 minutes to obtain the aqueous phase; the mass of the poloxamer is 1-5% of the mass of the water, the mass of the soybean lecithin is 1-5% of the mass of the water, and the mass of the polysaccharide coagulant is 3-5% of the mass of the water; the poloxamer is poloxamer 188; and the polysaccharide coagulant is agar and / or seaweed polysaccharide; The base oil, Tween, Span, glyceryl monostearate and functional substances are mixed to obtain an oil phase; the functional substances are oil-soluble flavor substances and / or oil-soluble nutrients; the mass of the Tween is 0.5-1.5% of the mass of the base oil, the mass of the Span is 0.45-1.2% of the mass of the base oil, the mass of the glyceryl monostearate is 3-15% of the mass of the base oil; the mass of the functional substances is 5-10% of the mass of the base oil; Under constant temperature stirring conditions, the water phase is added to the oil phase, and after the addition is completed, the obtained mixed system is sequentially subjected to chopping and emulsification and ultrasonic microwave dispersion to obtain a mixed emulsion; the microwave power of the ultrasonic microwave dispersion is 200-1000W, the temperature of the ultrasonic microwave dispersion is 50-80°C, and the time is 5-50min; The mixed emulsion is cooled in a low temperature environment to obtain a multiphase oil gel; the temperature of the low temperature environment is -2 to 4°C.

2. The preparation method according to claim 1, characterized in that: The base oil is vegetable oil; the Tween is one or more of Tween 20, Tween 40, Tween 60, Tween 61, Tween 80 and Tween 81; the Span is one or more of Span 20, Span 40, Span 60, Span 65, Span 80 and Span 85; The oil-soluble flavor substances are one or more of garlic oil, scallion oil, coconut oil, rapeseed oil and laurel essential oil; The oil-soluble nutrients include one or more of vitamin A, vitamin D, vitamin E, linoleic acid, lecithin and unsaturated fatty acids.

3. The preparation method according to claim 1, characterized in that: The method for mixing the base oil, Tween, Span, glyceryl monostearate and the functional substance comprises: stirring the base oil, Tween and Span uniformly at 55-80° C., then adding glyceryl monostearate, stirring uniformly, then adding the functional substance, stirring uniformly at 35-65° C., and obtaining the oil phase.

4. The preparation method according to claim 1, characterized in that: The temperature of the constant temperature stirring is 55-75° C., the rate of adding the water phase to the oil phase is 10-30 mL / min; the time of the chopping and emulsification is 5-30 min, and the rotation speed is 1000-3000 rpm; the ultrasonic power of the ultrasonic microwave dispersion is 100-500 W.

5. The multiphase oil gel prepared by the preparation method according to any one of claims 1 to 4.

6. Use of the multiphase oil gel according to claim 5 in plant meat patties.

7. A plant meat pie, characterized in that: The preparation raw materials include the multiphase oil gel as claimed in claim 5.

8. The plant meat pie according to claim 7, characterized in that: The raw materials for preparing the plant meat pie include colloid, water retaining agent, pigment, plant protein powder, water, plant oil and the multi-phase oil gel.

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