A plant-animal dual protein jelly and a preparation method thereof

Abstract

The present application relates to the field of food, in particular to a kind of animal-plant double protein jelly and its preparation method, the preparation method includes the following steps: fish surimi is thawed, cut into pieces;Soy protein, composite glue, sweetener and water are mixed to carry out ultrasonic, homogeneous treatment and obtain mixed colloid solution, the composite glue includes agar, konjac gum, carrageenan and coagulant aid;Fish surimi is chopped and mixed, then edible oil, lemon juice is continued to chop and mix into paste, the mixed colloid solution is continued to chop and mix, and homogeneous double protein mixture is obtained;The double protein mixture is seasoned and shaped.The method utilizes the cooling gel properties of agar and the heat-induced gel properties of fish surimi, and the gel is phase gel from hot to cold, a specific composite glue and proportion are used, and homogenization and homogenate process is used, so that the animal-plant double protein jelly of the present application has high protein content, and the finished product is stored for 7 days without significant free water precipitation.

Description

Technical Field

[0001] This invention relates to the food industry, and in particular to a plant-based dual-protein jelly and its preparation method. Background Technology

[0002] Jelly, as one of the earliest snack foods, is popular among children and other consumers due to its convenience and sweet-and-sour taste. However, most jellies on the market are made from fruit juice or fruit pulp, resulting in low nutritional value and limited production, failing to meet the comprehensive nutritional needs of modern life. The ocean is rich in aquatic resources, and various freshwater and deep-sea fish, with their high nutritional value, low fat content, and wide variety, have become popular foods in daily life. Surimi, an intermediate protein product obtained from marine products through a series of processing steps, is nutritionally complete, inexpensive, and has high development and application potential. However, the current development of surimi suffers from problems such as limited processing methods and restrictions on secondary product development, resulting in surimi products failing to meet the quality needs of the general consumer.

[0003] Soy protein isolate is a complete protein food additive produced from low-temperature desolventized soybean meal. Its protein content is generally above 90%, containing nearly 20 kinds of amino acids and no cholesterol. Moreover, soy protein isolate is currently the only plant protein reported in research reports that contains all nine essential amino acids required by the human body and meets the human body's needs in terms of content.

[0004] Currently, mainstream dual-protein foods are mainly made from milk and soy protein. Although there are reports of using fish and soy protein as raw materials to produce dual-protein foods, the following problems still exist: 1) Dual-protein products have poor water retention, which leads to water separation after gelation, affecting the quality of the final product; 2) In order to prevent food spoilage, preservatives are often added to extend the shelf life of the product; 3) Jelly is easy to break, has a poor taste, and has a fishy smell that is unacceptable. Summary of the Invention

[0005] The purpose of this invention is to solve the problems mentioned in the background art, such as poor water retention, the need to add preservatives, brittleness, and poor taste of current double-protein jelly products. This invention provides a plant-based double-protein jelly and its preparation method, which has the advantages of strong water retention, resistance to spoilage, and good taste.

[0006] The technical solution adopted by this invention to solve its technical problem is:

[0007] A method for preparing a plant-based dual-protein jelly, the method comprising the following steps:

[0008] 1) Thaw and cut the fish paste into pieces;

[0009] 2) Mix soybean protein, compound gum, sweetener and water and perform ultrasonic and homogenization treatment to obtain a mixed colloidal solution, wherein the compound gum includes agar, konjac gum, carrageenan and coagulant aid;

[0010] 3) Chop the fish paste, add an appropriate amount of cooking oil and lemon juice and continue chopping until it becomes a paste. Add the mixed colloidal solution and continue chopping and homogenizing to obtain a double protein mixture.

[0011] 4) The dual protein mixture is kept at 90-95℃ for 1h±10min, then cooled to 70-75℃ and kept warm. Add appropriate amounts of jam, edible flavoring and natural plant pigments, mix, pour into molds, cool to room temperature, and refrigerate at 4±1℃ for 30-40min to obtain animal and plant dual protein jelly.

[0012] This invention uses fish paste, soy protein, and agar as the main raw materials. It utilizes the cooling gelation properties of agar and the heat-promoting gelation properties of fish paste to prepare a fish paste jelly rich in both animal and plant proteins and with a variety of flavors through a phased alternating gelation from hot to cold. In step 4), the preferred conditions are to keep the mixture of the two proteins at 90°C for 1 hour, then cool it down to 70°C and keep it at that temperature. Add jam, edible flavoring, and natural plant pigments, mix, pour into a mold, cool to room temperature, and refrigerate at 4°C for 30 minutes to obtain the animal and plant protein jelly.

[0013] Furthermore, the mass ratio of the fish paste to the soy protein is 1:(1-3).

[0014] Furthermore, the mass ratio of agar, konjac gum and carrageenan is (3-7):(2-3):(2-7).

[0015] Furthermore, the mass ratio of agar, konjac gum, and carrageenan is 3:2:2; the composite gel in this formulation is easier to form, has better elasticity and strength, and better water retention than colloidal gels prepared using agar, konjac gum, or carrageenan alone.

[0016] In this invention, the mass ratio of agar, konjac gum, and carrageenan is 3:2:2. Konjac gum mainly acts as a stabilizer and thickener, while carrageenan mainly acts as a gelling agent. Konjac gum and carrageenan have a strong synergistic effect, which can significantly improve the gel strength and elasticity of the product and reduce water loss. Agar can enhance the coagulating ability of konjac gum. When the colloidal solution of agar, konjac gum, and carrageenan forms a gel, it has a synergistic effect, and their compound colloid has better gel performance than the gel formed by a single colloid.

[0017] Furthermore, the coagulant includes calcium chloride and potassium chloride in a mass ratio of 1:1, and the coagulant accounts for 0.1-0.2% of the total mass of the composite adhesive, preferably 0.1%. Calcium chloride and potassium chloride provide calcium ions and potassium ions, which can significantly reduce the amount of composite adhesive used and form a gel with high transparency.

[0018] Furthermore, in step 1), the thawing temperature is 4±1℃, the thawing time is 12-15h, and the fish paste is warmed to -3±1℃.

[0019] Furthermore, the homogenization process is carried out at a speed of 12,000 rpm for a time of 5-6 minutes.

[0020] A plant-animal dual-protein jelly prepared by the method described above, wherein the components of the plant-animal dual-protein jelly, by mass parts, include: 4.3 parts fish paste, 6.5 parts soy protein, 80-100 parts water, 1.1 parts composite gum, 0.8 parts sweetener, 0.4 parts lemon juice, 0.8 parts edible oil, 0.1-0.2 parts edible flavoring, 0-0.1 parts natural plant pigment, and 1-2 parts jam. The composite gum is agar, konjac gum, and carrageenan, and the coagulant includes calcium chloride and potassium chloride. The mass ratio of agar, konjac gum, and carrageenan is 3:2:2, and calcium chloride and potassium chloride account for 0.1% of the total mass of the composite gum.

[0021] Sweeteners, lemon juice, edible oil, edible flavorings, natural plant pigments, and jams are auxiliary ingredients used to adjust the taste and appearance of the product, and can be added in appropriate amounts according to product requirements.

[0022] The beneficial effects of this invention are: 1. By utilizing the cooling gelation properties of agar and the heat-promoting gelation properties of surimi, and through a phased colloidal gelation process from hot to cold, supplemented by homogenization and slurrying, the plant and animal dual-protein jelly of this invention has a high protein content, and the finished product has no significant free water precipitation after 7 days of storage. Its chewiness can reach 56.06g, gel strength can reach 71.37g·cm, and whiteness can reach 71.57.

[0023] 2. The animal and plant dual-protein jelly obtained by the present invention comprises the following formula: 4.3 parts fish paste, 6.5 parts soy protein, 80-100 parts water, 1.1 parts compound gum, 0.8 parts sweetener, 0.4 parts lemon juice, 0.8 parts edible oil, 0.1-0.2 parts edible flavoring, 0-0.1 parts natural plant pigment, and 1-2 parts jam. The compound gum is agar, konjac gum, and carrageenan in a ratio of 3:2:2. The animal and plant dual-protein jelly prepared by this formula fills the current market gap in dual-protein products that combine marine animal protein and plant protein, and the finished product is resistant to storage and does not easily spoil. Attached Figure Description

[0024] Figure 1This is a process flow diagram for a plant-based dual-protein jelly.

[0025] Figure 2 A graph showing the water-holding capacity of jelly;

[0026] Figure 3 A graph showing the water activity data of the jelly;

[0027] Figure 4 Comparison images of the appearance of jelly;

[0028] Figure 5 This is a graph showing the rheological data of the apparent viscosity of the jelly as a function of shear rate.

[0029] Figure 6 This is a dynamic rheological data graph showing the change of the energy storage modulus of jelly with temperature.

[0030] Figure 7 This is a dynamic rheological data graph showing the change of the energy modulus of jelly with temperature.

[0031] Figure 8 Images showing the appearance of jellies with different jams added;

[0032] Figure 1-7 In the experiment, Group 1 was supplemented with only fish paste, Group 2 was supplemented with fish paste and soybean protein in a 1:1 ratio, Group 3 was supplemented with fish paste and soybean protein in a 2:3 ratio, and Group 4 was supplemented with fish paste and soybean protein in a 1:3 ratio. These correspond to Example 4, Example 1, Example 2, and Example 3, respectively. Detailed Implementation

[0033] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0034] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0035] The present invention will now be further illustrated with specific examples. The following embodiments are only for explaining the present invention and do not constitute a limitation thereof. The test samples and test procedures used in the following embodiments include the following (if the specific experimental conditions are not specified in the embodiments, they are usually performed according to conventional conditions or the conditions recommended by the reagent company; the reagents, consumables, etc. used in the following embodiments can be obtained commercially unless otherwise specified).

[0036] The fish paste was purchased from Zhejiang Xingye Group Co., Ltd., the soybean protein from Linyi Shansong Biological Products Co., Ltd., and the agar, konjac gum, and carrageenan from Shanghai Dingxing Food Technology Co., Ltd. All materials used in this embodiment are food grade, the sweetener is white sugar, and the edible oil is peanut oil.

[0037] Comparative Example 1:

[0038] A plant-based and animal-based protein jelly, comprising the following components by weight: 4.3 parts fish paste, 6.5 parts soy protein, 80.5 parts water, 1.1 parts compound gum, 0.8 parts white sugar, 0.4 parts lemon juice, 0.8 parts peanut oil, 0.1 parts edible flavoring, 0.1 parts natural plant pigment, and 1 part jam.

[0039] The composite gel consists of agar, konjac gum, carrageenan, calcium chloride, and potassium chloride. The mass ratio of agar, konjac gum, and carrageenan is 7:3:3, and calcium chloride and potassium chloride account for 0.1% of the total mass of the composite gel.

[0040] The preparation method of this plant and animal dual-protein jelly is as follows:

[0041] 1) Thaw the fish paste in a refrigerator at 4℃ for 12 hours. Cut the fish paste into pieces when it has warmed up to -3℃ and is partially thawed.

[0042] 2) Weigh each ingredient according to the ingredient formula, mix soybean protein, compound gum, white sugar and water, stir and then sonicate to make them evenly mixed, and then use a high-speed homogenizer to homogenize at 12000 rpm for 5 minutes to obtain a mixed colloidal solution.

[0043] 3) Place the fish paste in a chopper and chop at low speed for 1 minute. Then add peanut oil and lemon juice and continue chopping until it becomes a paste. Adjust the chopping speed from low speed (1000 rpm) to high speed (4500 rpm). Add the mixed colloidal solution and continue chopping at high speed (4500 rpm) until the fish paste and mixed colloidal solution are completely mixed. Then use a high-speed homogenizer to homogenize at 12000 rpm for 5 minutes to obtain a double protein mixture.

[0044] 4) The dual protein mixture is kept at 90℃ in a water bath for 1 hour until the composite adhesive is completely dissolved and the water loss rate reaches 5%-10%. Then, it is cooled to 70℃ and kept warm. Jam, edible flavoring and natural plant pigments are added and mixed. The mixture is poured into a mold, sealed and cooled to room temperature. It is then refrigerated at 4℃ for 30 minutes to obtain animal and plant dual protein jelly.

[0045] Comparative Example 2:

[0046] A plant-animal dual-protein jelly, the formulation of which is similar to that of Comparative Example 1, except that the mass ratio of agar, konjac gum and carrageenan is 7:7:3. The preparation method of the plant-animal dual-protein jelly is the same as that of Comparative Example 1.

[0047] Comparative Example 3:

[0048] A plant-animal dual-protein jelly, the formulation of which is similar to that of Comparative Example 1, except that the mass ratio of agar, konjac gum and carrageenan is 3:2:2. The preparation method of the plant-animal dual-protein jelly is the same as that of Comparative Example 1.

[0049] Table 1 shows the sensory evaluation of the animal and plant dual-protein jellies prepared in Comparative Examples 1-3.

[0050] Table 1. Sensory evaluation of the animal and plant dual-protein jellies prepared in Comparative Examples 1-3

[0051] sample Mass ratio of agar, konjac gum, and carrageenan Description of sensory evaluation results of samples Comparative Example 1 7:3:3 The sample solidifies and forms a gel with poor strength, making it brittle and prone to cracking, and unable to be completely demolded. Comparative Example 2 7:7:3 The sample solidified and had good elasticity, but poor toughness, making it impossible to demold completely. Comparative Example 3 3:2:2 The sample solidifies and molds well, allowing for quick and complete demolding.

[0052] It is evident that when the ratio of agar, konjac gum, and carrageenan is 3:2:2, the resulting double-protein jelly sample can be completely demolded and has a good gelation effect. Other ratios have the disadvantages of poor elasticity, greater brittleness, difficulty in demolding, or incomplete demolding. In this invention, the preferred ratio of agar, konjac gum, and carrageenan is 3:2:2.

[0053] Example 1:

[0054] A plant-based dual-protein jelly, comprising the following components by weight: 4.3 parts fish paste, 4.3 parts soy protein, 84.5 parts water, 1.1 parts compound gum, 0.8 parts white sugar, 0.4 parts lemon juice, 0.8 parts peanut oil, 0.1 parts edible flavoring, 0.1 parts natural plant pigment, and 1 part jam.

[0055] The composite gel consists of agar, konjac gum, carrageenan, calcium chloride, and potassium chloride. The mass ratio of agar, konjac gum, and carrageenan is 3:2:2, and the mass ratio of calcium chloride and potassium chloride is 1:1. Calcium chloride and potassium chloride together account for 0.1% of the total mass of the composite gel.

[0056] The preparation method of this plant and animal dual-protein jelly is as follows:

[0057] 1) Thaw the fish paste in a refrigerator at 4℃ for 12 hours. Cut the fish paste into pieces when it has warmed up to -3℃ and is partially thawed.

[0058] 2) Weigh each ingredient according to the ingredient formula, mix soybean protein, compound gum, white sugar and water, stir and then sonicate to make them evenly mixed, and then use a high-speed homogenizer to homogenize at 12000 rpm for 5 minutes to obtain a mixed colloidal solution.

[0059] 3) Place the fish paste in a chopper and chop at low speed for 1 minute. Then add peanut oil and lemon juice and continue chopping until it becomes a paste. Adjust the chopping speed from low speed (1000 rpm) to high speed (4500 rpm). Add the mixed colloidal solution and continue chopping at high speed (4500 rpm) until the fish paste and mixed colloidal solution are completely mixed. Then use a high-speed homogenizer to homogenize at 12000 rpm for 5 minutes to obtain a double protein mixture.

[0060] 4) The dual protein mixture is kept at 90℃ in a water bath for 1 hour until the composite adhesive is completely dissolved and the water loss rate reaches 5%-10%. Then, it is cooled to 70℃ and kept warm. Jam, edible flavoring and natural plant pigments are added and mixed. The mixture is poured into a mold, sealed and cooled to room temperature. It is then refrigerated at 4℃ for 30 minutes to obtain animal and plant dual protein jelly.

[0061] Example 2:

[0062] A plant-based and animal-based protein jelly, comprising the following components by weight: 4.3 parts fish paste, 6.5 parts soy protein, 80.5 parts water, 1.1 parts compound gum, 0.8 parts white sugar, 0.4 parts lemon juice, 0.8 parts peanut oil, 0.1 parts edible flavoring, 0.1 parts natural plant pigment, and 1 part jam.

[0063] The composite gel consists of agar, konjac gum, carrageenan, calcium chloride, and potassium chloride. The mass ratio of agar, konjac gum, and carrageenan is 3:2:2, and the mass ratio of calcium chloride and potassium chloride is 1:1. Calcium chloride and potassium chloride together account for 0.1% of the total mass of the composite gel.

[0064] The preparation method of this plant and animal dual-protein jelly is the same as that in Example 1.

[0065] Example 3:

[0066] A plant-based and animal-based protein jelly, comprising the following components by weight: 4.3 parts fish paste, 12.9 parts soy protein, 100 parts water, 1.1 parts compound gum, 0.8 parts white sugar, 0.4 parts lemon juice, 0.8 parts peanut oil, 0.1 parts edible flavoring, 0.1 parts natural plant pigment, and 1 part jam.

[0067] The composite gel consists of agar, konjac gum, carrageenan, calcium chloride, and potassium chloride. The mass ratio of agar, konjac gum, and carrageenan is 3:2:2, and the mass ratio of calcium chloride and potassium chloride is 1:1. Calcium chloride and potassium chloride together account for 0.1% of the total mass of the composite gel.

[0068] The preparation method of this plant and animal dual-protein jelly is the same as that in Example 1.

[0069] Comparative Example 4:

[0070] A single-protein jelly, comprising the following components by weight: 4.3 parts fish paste, 84.5 parts water, 1.1 parts compound gum, 0.8 parts white sugar, 0.4 parts lemon juice, 0.8 parts peanut oil, 0.2 parts edible flavoring, 0.1 parts natural plant pigment, and 1 part jam.

[0071] The composite gel consists of agar, konjac gum, carrageenan, calcium chloride, and potassium chloride. The mass ratio of agar, konjac gum, and carrageenan is 3:2:2, and the mass ratio of calcium chloride and potassium chloride is 1:1. Calcium chloride and potassium chloride together account for 0.1% of the total mass of the composite gel.

[0072] The method for preparing this jelly is as follows:

[0073] 1) Thaw the fish paste in a refrigerator at 4℃ for 12 hours. Cut the fish paste into pieces when it has warmed up to -3℃ and is partially thawed.

[0074] 2) Weigh each raw material according to the raw material formula, mix the composite glue, white sugar and water, stir and then sonicate to make them evenly mixed, and then use a high-speed homogenizer to homogenize at 12000 rpm for 5 minutes to obtain a mixed colloidal solution.

[0075] 3) Place the fish paste in a chopper and chop at low speed for 1 minute. Then add peanut oil and lemon juice and continue chopping until it becomes a paste. Adjust the chopping speed from low speed (1000 rpm) to high speed (4500 rpm). Add the mixed colloidal solution and continue chopping at high speed (4500 rpm) until the fish paste and mixed colloidal solution are completely mixed. Then use a high-speed homogenizer to homogenize at 12000 rpm for 5 minutes to obtain a mixture.

[0076] 4) The mixture is kept at 90°C in a water bath for 1 hour until the composite adhesive is completely dissolved and the water loss rate reaches 5%-10%. Then, it is cooled to 70°C and kept at that temperature. Jam, edible flavoring, and natural plant pigments are added and mixed. The mixture is poured into a mold, sealed and cooled to room temperature. It is then refrigerated at 4°C for 30 minutes to obtain a single protein jelly.

[0077] Figure 2The bar chart shows the water-holding capacity data of the jellies prepared in Examples 1-3 and Comparative Example 4. Water-holding capacity is one of the important indicators for evaluating the quality of surimi products. High water-holding capacity indicates a good gel network structure within the surimi product, reflecting the uniformity and density of the gel structure. Figure 2 It can be seen that as the amount of soybean protein added increases, the water-holding capacity of the product gradually improves. The water-holding capacity of the animal and plant dual protein jelly prepared in Example 2 is improved by 30%, and the water-holding capacity of the animal and plant dual protein jelly prepared in Example 3 is improved by 40%.

[0078] Figure 3 The bar chart shows the water activity data of the jellies prepared in Examples 1-3 and Comparative Example 4. Water activity is closely related to indicators such as microbial growth, fat oxidation, enzyme activity, and texture. Fish meat generally has a water activity above 0.99, classifying it as a high water activity food. The free water it contains easily provides favorable conditions for microbial growth during storage, leading to spoilage and affecting the product's storability. Figure 3 It is evident that as the amount of soybean protein added increases, the water activity gradually increases, but the overall water activity remains below 0.99. This is because hydrophilic colloids such as agar bind with water, effectively "binding" the water and reducing the product's water activity, thereby extending the product's shelf life.

[0079] Table 2 shows the texture data of the jellies prepared in Examples 1-3 and Comparative Example 4. Texture properties (TPA) are one of the important indicators for evaluating the quality of surimi products. The gel network structure between protein molecules is an important factor affecting the texture of the product. The strength of the gel affects the water retention and sensory evaluation of surimi products, and can intuitively reflect the quality of surimi products.

[0080] Table 2. Texture data of the jellies prepared in Examples 1-3 and Comparative Example 4.

[0081] sample Hardness (g) Brittleness (g) Viscosity (g.sec) elasticity Cohesion Chewable (g) gel strength (g·cm) responsive Comparative Example 4 169.07 169.07 43.11 0.58 0.36 35.35 60.88 1.69 Example 1 65.04 64.96 49.71 0.65 0.45 18.45 28.64 1.91 Example 2 113.84 113.84 45.86 0.78 0.63 56.06 71.37 2.46 Example 3 76.64 76.64 37.97 0.68 0.69 36.68 53.25 2.57

[0082] As can be seen, the plant-animal dual-protein jelly prepared in Example 2 exhibits the best elasticity, chewiness, gel strength, and resilience, with a chewiness of 56.06 g and a gel strength of 71.37 g·cm. As the proportion of soybean protein increased, the gel strength and chewiness of the plant-animal dual-protein jelly initially increased and then decreased. When the ratio of fish paste to soybean protein was 2:3, the emulsifying properties of the protein were fully utilized, resulting in better binding with the fish paste and significantly improving the gel properties of the dual-protein jelly. In this invention, a fish paste to soybean protein ratio of 2:3 is preferred.

[0083] Table 3 shows the whiteness data of the jellies prepared in Examples 1-3 and Comparative Example 4. Whiteness in surimi products is the most intuitive basis for consumers to judge the quality of surimi products and is one of the important indicators for evaluating the sensory quality of surimi products. Good color can often increase consumers' liking for the product, and this indicator greatly affects consumers' acceptance.

[0084] Table 3. Whiteness data of the jellies prepared in Examples 1-3 and Comparative Example 4.

[0085] <![CDATA[L * ]]> <![CDATA[a * ]]> <![CDATA[b * ]]> Whiteness Comparative Example 4 55.87 -1.16 1.09 55.84 Example 1 70.55 -2.00 4.20 70.17 Example 2 72.41 -1.81 6.53 71.57 Example 3 72.98 -1.28 9.76 71.19

[0086] Combination Figure 4 It can be seen that the jelly prepared in Comparative Example 4 does not contain soy protein and has high transparency. As the proportion of soy protein increases, the brightness, yellow-blue value, and whiteness value gradually increase. Among them, the animal and plant dual protein jelly prepared in Example 2 has the highest whiteness value.

[0087] Figure 5 The rheological data of the apparent viscosity of the jelly prepared in Examples 1-3 and Comparative Example 4 as a function of shear rate are shown in the figure. It can be seen that the apparent viscosity decreases continuously with the increase of shear rate, which proves that the jelly of the present invention is a typical shear-thinning fluid system.

[0088] Figure 6 and Figure 7 The figures show the dynamic rheological data of the storage modulus and dissipation modulus of the jellies prepared in Examples 1-3 and Comparative Example 4 as a function of temperature. The rheological evaluation of surimi products mainly includes the storage modulus (G'), dissipation modulus (G"), and phase angle (tanδ). These are good indicators of the heat-induced gel-forming ability of food proteins and can effectively evaluate the dynamic rheological behavior of surimi myofibrillar proteins during heating. The storage modulus (G'), also known as the elastic modulus, is used to characterize the elasticity of the sample and evaluate the stability of the gel network structure. G' represents the elastic properties of surimi, and G" represents the viscous properties of surimi. Surimi proteins include sarcoplasmic proteins, myosin, and actomyosin. Myosin mainly participates in the thermogelation process and is key to the quality of the surimi gel structure. As shown in the figure, G' gradually decreases with increasing temperature. This is because surimi proteins lose their non-covalently stable α-helical structure when heated, and some hydrogen bonds are broken during heating, releasing bond energy and causing a decrease. Subsequently, a significant decrease occurs as the surimi undergoes autolysis under the action of its own endogenous proteases, entering the gel degradation stage. Afterward, the G' value increases, indicating that the surimi gel is gradually leaving the gel degradation stage. At this point, surimi myosin forms a stable network structure under the action of non-covalent bonds and disulfide bonds, and finally, the rheological curves of the samples tend to flatten.

[0089] Sensory evaluation tests were conducted on the jellies prepared in Examples 1-3 and Comparative Example 4. The sensory evaluation was conducted by five food science students from our college, who scored the jellies based on their appearance, color, aroma, taste, and texture. Sensory evaluations were performed on the double-protein jellies prepared with different flavor combinations for each group. Specific scoring criteria are shown in Table 4. The five sensory evaluators scored each of the four groups of samples, and the average score for each group was the final sensory evaluation score.

[0090] Table 4 shows the sensory evaluation criteria, and Table 5 shows the sensory evaluation results.

[0091] Table 4 Sensory Evaluation Criteria

[0092]

[0093]

[0094] Table 5 Sensory Evaluation Results

[0095] sample Appearance and color odor texture taste Total Score Comparative Example 4 11.8 6 24 11.7 53.5 Example 1 11.2 10.4 18.3 15.6 55.5 Example 2 13.6 11.6 21 18.6 64.8 Example 3 7.2 11.4 13.8 14.7 47.1

[0096] As can be seen, the plant and animal protein jelly prepared in Example 2 has the highest score. Except for the texture score, which is lower than that of Comparative Example 4, the plant and animal protein jelly has the highest score in all other aspects. The plant and animal protein jelly is delicate, silky and refreshing, elastic and chewy.

[0097] Figure 8 Sensory evaluations were conducted on the animal and plant dual-protein jellies prepared by adding different jams. The strawberry jam animal and plant dual-protein jellies were found to be superior to those with other jams.

[0098] The whiteness of the above jelly was measured using a HunterLab Colorflex colorimeter. * (Brightness), a * (Red / Green) and b * (Yellow / Blue), each sample group was tested in parallel 8 times. Whiteness was calculated according to formula (1).

[0099]

[0100] The method for determining water-holding capacity was as follows: a segment approximately 0.5 cm thick (3.0 ± 0.05 g) was cut from the center of the jelly sample and accurately weighed (m1). This segment was then placed in a centrifuge tube (50 mL) with three layers of filter paper at the bottom and centrifuged at 10000 × g for 4 °C for 10 min. After removing the filter paper, the weight of the centrifuged jelly sample was accurately measured (m2). Water-holding capacity (WHC) was calculated using equation (2).

[0101] WHC=m2 / m1×100% (2)

[0102] The method for determining water activity is as follows: Cut the jelly sample into cubes approximately 0.5 cm high, accurately weigh 3 g of the jelly sample, place it in a petri dish, and measure the water activity (Ag) using a water activity meter. w Each experiment was repeated three times, and the result was the average of the three measurements.

[0103] The method for determining the rheology of jelly was as follows: the dynamic rheology of the double protein jelly samples was analyzed using a DHR rheometer.

[0104] (1) Conditions for shear rate scanning measurement

[0105] The shear rate scanning measurement conditions were set to a frequency of 1 Hz and a temperature of 25 °C, within a shear rate range of 0.01–100 s. -1 Under certain conditions, the change in apparent viscosity with shear rate was measured.

[0106] (2) Dynamic rheological measurement conditions

[0107] A 40mm plate was used for testing. First, the sample was evenly coated onto the testing platform, and air bubbles were removed. The test parameters were: frequency 0.1Hz, strain 2.0%, upper and lower slit width 1mm, initial temperature 25℃, cooling rate 4℃ / min, and final temperature 90℃. During the measurement, a layer of silicone oil was applied to seal the areas of the sample in contact with air. The storage modulus / dissipation modulus versus temperature curves were obtained, and each treatment group was measured in triplicate.

[0108] In summary, the preferred ratio of fish paste to soybean protein in this invention is 2:3. The preferred composite adhesive is a mixture of agar, konjac gum, carrageenan, calcium chloride, and potassium chloride, with a mass ratio of agar, konjac gum, and carrageenan of 3:2:2, a mass ratio of calcium chloride to potassium chloride of 1:1, and calcium chloride and potassium chloride accounting for 0.1% of the total mass of the composite adhesive.

[0109] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to in the method section.

[0110] The present invention provides a detailed description of a plant-animal dual-protein jelly and its preparation method. Specific examples have been used to illustrate the principles and implementation methods of the invention. The descriptions of these examples are merely for the purpose of helping to understand the method and core ideas of the invention. It should be noted that those skilled in the art can make various improvements and modifications to the invention without departing from its principles, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a phytosomaplasmajelly, characterized in that: The preparation method comprises the following steps: 1) thawing and cutting surimi; 2) mixing soybean protein, compound gelatin, sweetener and water to perform ultrasonic and homogenization treatment to obtain a mixed colloidal solution, wherein the compound gelatin is composed of agar, konjac gum, carrageenan and coagulant; 3) chopping and stirring the surimi for 1-2 min, adding appropriate edible oil and lemon juice to chop and stir until paste, and then adding the mixed colloidal solution to continue chopping and stirring and homogenization to obtain a double-protein mixture; 4) the double-protein mixture is kept at 90-95 DEG C for 1 h±10 min, and then cooled to 70-75 DEG C, and then appropriate jam, edible essence and natural plant pigment are added and mixed, poured into a mold, cooled to room temperature, and then stored at 4±1 DEG C for 30-40 min to obtain the double-protein jelly of animals and plants; The mass ratio of the surimi to the soybean protein is 1:(1-3); the mass ratio of the agar, konjac gum and carrageenan is (3-7):(2-3):(2-7); the coagulant comprises calcium chloride and potassium chloride, and the mass ratio of the calcium chloride to the potassium chloride is 1:1, and the coagulant accounts for 0.1-0.2% of the total mass of the compound gelatin.

2. The method of claim 1, wherein: The mass ratio of the agar, konjac gum and carrageenan is 3:2:

2.

3. The method of claim 1, wherein: In step 1), the thawing temperature is 4±1 DEG C, and the thawing time is 12-15 h, and the surimi is warmed to -3±1 DEG C.

4. The method of claim 1, wherein: The homogenization speed is 12000 rpm, and the homogenization time is 5-6 min.

5. The method of claim 1, wherein: In step 4), after the double-protein mixture is kept at 90 DEG C for 1 h±10 min, the compound gelatin in the double-protein mixture is completely dissolved, and the water loss rate is 5-10%.

6. A double-protein jelly of animals and plants prepared by the preparation method in any one of claims 1-5.

7. The phytosomaprotein jelly according to claim 6, characterized in that: The double-protein jelly of animals and plants comprises, by mass fraction, 4.3 parts of surimi, 6.5 parts of soybean protein, 80-100 parts of water, 1.1 parts of compound gelatin, 0.8 parts of sweetener, 0.4 parts of lemon juice, 0.8 parts of edible oil, 0.1-0.2 parts of edible essence, 0-0.1 parts of natural plant pigment and 1-2 parts of jam, wherein the compound gelatin is composed of agar, konjac gum, carrageenan, calcium chloride and potassium chloride, the mass ratio of the agar, konjac gum and carrageenan is 3:2:2, and the total amount of the calcium chloride and the potassium chloride accounts for 0.1% of the total mass of the compound gelatin.

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