An egg white protein-based double network emulsion gel lipid and a preparation method and application thereof

Abstract

The application discloses egg white protein-based double-network emulsion gel fat and a preparation method and application thereof, and belongs to the technical field of food processing. The double-network emulsion gel fat is prepared by using egg white protein-polyphenol compound as a base material, slowly acidifying the compound emulsion by using glucose-delta-lactone to make the compound emulsion gelatinize to construct a first network of the gel, and cross-linking sodium alginate in the emulsion by releasing calcium ions from calcium carbonate affected by acidification to form a second network, so that the double-network emulsion gel is obtained. The emulsion gel improves the flexibility of protein molecules by polyphenol, supports the overall shape of the product by playing a "skeleton effect" on the meat paste, improves the texture and chewing performance of the low-fat meat paste food, and compensates for the insufficient sensory characteristics of the low-fat meat paste food by playing a "ball bearing effect" to increase the oral processing capacity of the low-fat meat paste product and improve the taste perception of the fat, thereby providing a new idea for customizing personalized low-fat meat paste food.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and more specifically, relates to a method for preparing a double-network emulsion gel-like fat based on egg white protein and its application in low-fat minced meat products. Background Technology

[0002] Solid fats are polycrystalline aliphatic materials with a continuous fractal network structure and complex hierarchical structure. As a major raw material in modern food processing, fats not only dissolve flavoring agents to enhance taste and unique aroma, but also contribute to the smooth texture, glossy appearance, and unique shape of food, playing a crucial role in food quality. However, since many chronic diseases are associated with excessive fat intake, fat intake should be controlled or reduced. But directly reducing fat content during food processing can alter the physicochemical, physiological, and sensory properties of food, significantly reducing consumer acceptance of fatty foods. Therefore, the development of fat-like materials with a structure similar to solid fats is urgently needed.

[0003] Emulsion gel fats are an effective way to reduce the solid fat content in food. In recent years, food industry researchers have discovered that emulsion gel fats can reduce calorie intake by partially or completely replacing the fat content in food, while still providing similar fat characteristics. Emulsion gel fats can provide texture, act as stabilizers, emulsifiers, gelling agents, and thickeners. They help prevent the negative effects of excessive fat intake while providing the body with a wealth of nutrients.

[0004] Traditional fat substitutes still have drawbacks, while dual-network emulsion gel-like fats show promise. Current research focuses primarily on single-network emulsion gels. However, existing technologies often rely on additives such as salt ions or chemical modifications to proteins and polysaccharides to achieve more stable processing performance. This can lead to significant nutrient loss and even compromise product safety due to residual chemical reagents. Therefore, fats produced using existing technologies may not only fail to meet consumer demands for the taste, color, and texture of low-fat foods but may also reduce consumer preference for low-fat minced meat products.

[0005] Currently, the application of egg white protein-based dual-network emulsion gels as a type of fat in minced meat products is rarely reported, making this invention innovative. Compared with traditional extraction methods, dual-network emulsion gels offer advantages such as simple preparation, strong stability, strong fat-like texture, environmental friendliness, and nutritional enhancement in the preparation of minced meat products. This invention uses the preparation of an egg white protein-natural plant polyphenol complex as a fat-like base material. Glucono-δ-lactone and calcium carbonate are added to the egg white protein-polyphenol complex, which has been modified for protein structure flexibility, for co-condensation induction of egg white protein and sodium alginate. Compared with previous emulsion gel preparation methods, this invention significantly enhances gel performance, improves the sensory characteristics and quality of low-fat minced meat products, and reflects sensory and nutritional characteristics similar to full-fat products.

[0006] This patent differs fundamentally from the claims in the already granted patents "An Emulsion Gel-like Fat and Its Preparation Method and Application" (Patent No.: CN202211020866.X) and "An Oil-in-Water Emulsion Gel and Its Preparation Method and Application, Fat Substitute" (Patent No.: CN202310851598.4). Chinese Patent CN202211020866.X discloses a biphasic structured emulsion gel formed by mixing beeswax and gellan gum. This system lacks liquid oil, which is inconsistent with the network structure of animal fat. Furthermore, the use of beeswax as a gelling agent and glyceryl monostearate as an emulsifier in its preparation produces an unpleasant odor and a chewy texture, making it difficult to use as a fat substitute in minced meat products. Chinese patent CN202310851598.4 discloses a method for preparing an oil-in-water emulsion gel by repeatedly homogenizing nano-starch particles and gel polysaccharides. The substrate of the emulsion gel is a carbohydrate-based material, which is a single network structure emulsion gel with high hardness and poor texture. It is difficult to simulate the feel of animal fat. Moreover, the building materials are all carbohydrates, and the nutritional components are single. It only reduces fat but cannot meet consumers' health needs for low-fat foods.

[0007] The aforementioned two patents do not affect the inventiveness and innovation of this invention. Rather, it is precisely these preliminary studies that revealed the less-than-ideal technical problems of emulsion gel-type fats, such as poor lipomimetic properties, low support performance, structural instability, and insufficient oral fattiness in the product. Therefore, this invention will effectively promote the industrial production of low-fat minced meat products. This work provides technical guidance for the development and application of fat substitutes and offers a new lipid-enhancing strategy for the low-fat minced meat food processing industry, which is of great significance. Summary of the Invention

[0008] The purpose of this invention is to provide a feasible solution for using a double-network emulsion gel-like fat prepared with egg white protein-polyphenol complex as a base material as a functional substance, and applying it as a fat substitute in low-fat minced meat products to enhance the oral lipid sensation.

[0009] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0010] This invention provides a dual-network emulsion gel-like fat based on egg white protein and its preparation method, characterized in that the method includes the following steps:

[0011] Step 1: Mix egg white protein and water in a certain ratio to prepare an egg white protein solution. Disperse polyphenol powder in the egg white protein solution and mix evenly under magnetic stirring to obtain an egg white protein-polyphenol complex solution.

[0012] Step 2: Add soybean oil to the egg white protein-polyphenol complex solution obtained in Step 1 and perform the first homogenization to obtain the primary emulsion of egg white protein-polyphenol complex; then add sodium alginate powder to the egg white protein-polyphenol complex emulsion and perform the second homogenization to obtain the double emulsion.

[0013] Step 3: Add calcium carbonate and gluconate-δ-lactone powder to the double emulsion prepared in Step 2, shear and disperse evenly, then place in a water bath and heat, cool to room temperature to obtain a double network emulsion gel-like fat.

[0014] In a preferred embodiment of the method for preparing the double-network emulsion gel-like fat based on egg white protein according to the present invention, the polyphenol is one or more of ferulic acid, caffeic acid, proanthocyanidins and tannic acid.

[0015] As a preferred embodiment of the method for preparing the double-network emulsion gel-like fat based on egg white protein according to the present invention, the mass ratio of egg white protein to water is 1:20; the mass ratio of egg white protein to polyphenol is 4:1; and the magnetic stirring time is 4 hours.

[0016] In a preferred embodiment of the method for preparing the egg white protein-based dual-network emulsion gel-like fat of the present invention, the volume ratio of the egg white protein-polyphenol complex to soybean oil is 3:1.

[0017] As a preferred embodiment of the method for preparing the double-network emulsion gel-like fat based on egg white protein according to the present invention, the first homogenization conditions are 10000-15000 rpm and the homogenization time is 3-5 min; the second homogenization conditions are 5000-7000 rpm and the homogenization time is 1-3 min.

[0018] In a preferred embodiment of the method for preparing the egg white protein-based dual-network emulsion gel-like fat of the present invention, the sodium alginate powder is added in a mass ratio of 0.1-0.3%.

[0019] As a preferred embodiment of the method for preparing the double-network emulsion gel-like fat based on egg white protein according to the present invention, the calcium carbonate powder is added in a mass ratio of 10-30 mM, and the glucono-δ-lactone powder is added in a mass ratio of 0.15-0.18 g / g egg white protein.

[0020] As a preferred embodiment of the method for preparing the double-network emulsion gel-like fat based on egg white protein according to the present invention, the water bath heating temperature is 40-60℃ and the heating time is 2-3h.

[0021] Another object of the present invention is to provide the application of the double-network emulsion gel-like fat of egg white protein as described above in the field of food processing technology, wherein the application includes one or more of minced meat products such as sausages, minced meat patties, meatballs, and luncheon meat. Compared with the prior art, the present invention has the following advantages and effects:

[0022] First, the patented technology is based on the preparation technology of egg white protein-based dual-network emulsion gel-like fats. It is particularly emphasized that the research on preparing dual-network emulsion gel-like fats using egg white protein-polyphenol complex as a base material and applying it to the preparation of low-fat minced meat products (sausages) has significant technological advantages:

[0023] (1) Using egg white protein-polyphenol complex as a base material, a double network emulsion gel fat was prepared. Compared with the single network emulsion gel fat, the gel hardness was increased by 57.8-182.8%; the gel cohesiveness was increased by 108.6-210.4%; the gel viscosity was increased by 25.2-98.4%; the gel elasticity was increased by 6.7-20.5%; the gel chewiness was increased by 50.6-155.6%; and the water holding capacity was increased from 51.8% to 557.8-182.8%.

[0024] (2) Unlike previous emulsion gel fat preparation methods, the double network emulsion gel fat preparation technology based on egg white protein can achieve lipid compensation for low-fat foods in minced meat sausages through the "ball bearing" effect. After replacing 40-60% of the solid fat in minced meat products (sausages), it can still ensure that the minced meat products (sausages) have a rich lipid feel.

[0025] Second, the double-network emulsion gel-like fat prepared by this invention is evaluated by triborheological pair as an oral triborheological index, by shear-thinning and other rheological properties as an oral rheological index, and by the measurement of three contact angles between artificial saliva and double-network emulsion gel-like fat as an oral wettability index.

[0026] (1) This patent uses triborheology as an oral triborheological evaluation index for egg white protein-based double network emulsion gel fats. The measured COF friction coefficient is 19.4-176.9% higher than that of single network emulsion gel fats.

[0027] (2) This patent uses shear-thinning rheological properties as the oral rheological evaluation index of egg white protein-based double network emulsion gel fat. The storage modulus was measured to be 238-1894.2% higher than that of single network emulsion gel fat.

[0028] (3) This patent uses the three contact angles between artificial saliva and double network emulsion gel fat as the oral wettability evaluation index of egg white protein-based double network emulsion gel fat. The three contact angles are measured to be 18.9 to 102.4% higher than those of single network emulsion gel fat. Attached Figure Description

[0029] Figure 1 SEM images of egg white protein-based double network emulsion gels with different polyphenol modifications;

[0030] Figure 2 Oral tribological results of egg white protein-based double network emulsion gels prepared with different polyphenol modifications;

[0031] Figure 3 Sensory evaluation results of using fat-like substances as a fat substitute in the production of sausages. Detailed Implementation

[0032] Example 1:

[0033] First, egg white protein and water were mixed at a ratio of 1:20 to prepare an egg white protein solution. Polyphenol powder was then dispersed in the egg white protein solution, with a mass ratio of egg white protein to polyphenol of 4:1. The mixture was stirred magnetically for 4 hours to obtain an egg white protein-polyphenol complex solution. Then, soybean oil was added to the egg white protein-polyphenol complex solution, with a volume ratio of egg white protein-polyphenol complex to soybean oil of 3:1. The mixture was homogenized for the first time at 10,000 rpm for 4 minutes to obtain a primary emulsion of the complex. Then, sodium alginate powder was added to the complex emulsion at a mass addition ratio of 0.1%, and the mixture was homogenized for the second time at 5,000 rpm for 1 minute to obtain a double emulsion. Finally, 10 mM calcium carbonate and 0.16 g / g gluconate-δ-lactone powder of egg white protein were added to the double emulsion, and the mixture was sheared and dispersed evenly. Then, it was placed in a water bath and heated at 40°C for 3 hours. After cooling to room temperature, the double network emulsion gel-like fat was obtained.

[0034] Example 2:

[0035] First, egg white protein and water were mixed at a ratio of 1:20 to prepare an egg white protein solution. Polyphenol powder was then dispersed in the egg white protein solution, with a mass ratio of egg white protein to polyphenol of 4:1. The mixture was stirred magnetically for 4 hours to obtain an egg white protein-polyphenol complex solution. Then, soybean oil was added to the egg white protein-polyphenol complex solution, with a volume ratio of egg white protein-polyphenol complex to soybean oil of 3:1. The mixture was homogenized for the first time at 15,000 rpm for 5 minutes to obtain a primary emulsion of the complex. Then, sodium alginate powder was added to the complex emulsion at a mass addition ratio of 0.1%, and the mixture was homogenized for the second time at 5,000 rpm for 2 minutes to obtain a double emulsion. Finally, 30 mM calcium carbonate and 0.16 g / g gluconate-δ-lactone powder of egg white protein were added to the double emulsion, and the mixture was sheared and dispersed evenly. Then, it was placed in a water bath and heated at 40°C for 2 hours. After cooling to room temperature, the double network emulsion gel-like fat was obtained.

[0036] Example 3:

[0037] First, egg white protein and water were mixed at a ratio of 1:20 to prepare an egg white protein solution. Polyphenol powder was then dispersed in the egg white protein solution, with a mass ratio of egg white protein to polyphenol of 4:1. The mixture was stirred magnetically for 4 hours to obtain an egg white protein-polyphenol complex solution. Then, soybean oil was added to the egg white protein-polyphenol complex solution, with a volume ratio of egg white protein-polyphenol complex to soybean oil of 3:1. The mixture was homogenized for the first time at 15,000 rpm for 4 minutes to obtain a primary emulsion of the complex. Then, sodium alginate powder was added to the complex emulsion at a mass addition ratio of 0.1%, and the mixture was homogenized for the second time at 7,000 rpm for 3 minutes to obtain a double emulsion. Finally, 20 mM calcium carbonate and 0.17 g / g gluconate-δ-lactone powder of egg white protein were added to the double emulsion, and the mixture was sheared and dispersed evenly. Then, it was placed in a water bath and heated at 40°C for 3 hours. After cooling to room temperature, the double network emulsion gel-like fat was obtained.

[0038] First, carefully remove any visible connective tissue and fat from the surface of the chicken breast. Then, using a meat grinder on high speed, mix the chicken breast with egg white protein-based emulsion gel fat (or animal fat) and grind for 1 minute. Next, mix the chicken breast and egg white protein-based emulsion gel fat (or animal fat) in an 85:15 ratio. Add the other ingredients according to the weight of the meat (15.0% ice water, 1.5% salt, 0.8% thirteen-spice powder, 0.2% pepper, and 0.08% MSG), and then mix thoroughly for 10 minutes to obtain minced meat. The entire process is strictly controlled at 4℃, with the final temperature not exceeding 12℃ to prevent protein denaturation. Stuff the minced meat of the same fat type into sausage casings. Place the sausages in a smoking oven at 85℃ for 50 minutes, followed by drying for 30 minutes. Then, set the temperature to 65℃, add smoking fruitwood chips, and smoke for 1 hour. After cooling to room temperature, the finished sausage is obtained.

[0039] The component combination features not described in detail in the specification are those that are easily conceived in the prior art or easily determined and undisputed when implementing the present invention. The above solutions are merely descriptions of several preferred embodiments of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily implemented by those skilled in the art within the scope described in this application without altering the basic principles involved in the claims should be included within the scope of protection of this application; that is, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for preparing an egg white protein-based dual-network emulsion gel-like fat, characterized in that, The method includes the following steps: Step 1: Mix egg white protein and water at a mass ratio of 1:20 to prepare an egg white protein solution. Disperse polyphenol powder in the egg white protein solution and mix evenly under magnetic stirring for 4 hours to obtain an egg white protein-polyphenol complex solution. The mass ratio of egg white protein to polyphenol is 4:

1. The polyphenol is one or more of ferulic acid, caffeic acid, proanthocyanidins, and tannic acid. Step 2: Add soybean oil to the egg white protein-polyphenol complex solution obtained in Step 1 and perform a first homogenization to obtain a primary emulsion of the complex. The first homogenization conditions are 10,000 to 15,000 rpm and the homogenization time is 3 to 5 min. Then add sodium alginate powder to the complex emulsion and perform a second homogenization to obtain a double emulsion. The second homogenization conditions are 5,000 to 7,000 rpm and the homogenization time is 1 to 3 min. Step 3: Add calcium carbonate and gluconate-δ-lactone powder to the double emulsion prepared in Step 2, shear and disperse evenly, then place in a water bath and heat, cool to room temperature to obtain a double network emulsion gel-like fat.

2. The preparation method according to claim 1, characterized in that, The volume ratio of the egg white protein-polyphenol complex to soybean oil is 3:

1.

3. The preparation method according to claim 1, characterized in that, The sodium alginate powder is added at a mass ratio of 0.1 to 0.3%.

4. The preparation method according to claim 1, characterized in that, The calcium carbonate powder is added at a mass ratio of 10-30 mM, and the glucono-δ-lactone powder is added at a mass ratio of 0.15-0.18 g / g egg white protein.

5. The preparation method according to claim 1, characterized in that, The water bath is heated to a temperature of 40-60℃ for 2-3 hours.

6. A protein-based dual-network emulsion gel-like fat, characterized in that, The dual-network emulsion gel-like fat is obtained by any of the preparation methods described in claims 1 to 5.

7. A meat product, characterized in that, The meat product comprises the egg white protein-based dual-network emulsion gel-like fat as described in claim 6, and the meat product is sausage, minced meat patty, meatball or luncheon meat.

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