Preparation method of pleurotus eryngii and flammulina velutipes composite artificial chicken cake

Abstract

This invention discloses a method for preparing a composite artificial chicken patty made from king oyster mushrooms and enoki mushrooms. The specific steps are as follows: Step 1: Chop the enoki mushrooms and king oyster mushrooms, mix them with water, and grind them into a slurry; wherein, the mass ratio of king oyster mushrooms to enoki mushrooms is (1-3):(1-5); the amount of water added is 6-10% of the total mass; Step 2: Add a thickener and salt to the slurry obtained in Step 1, and heat and stir continuously at 80°C for 3 minutes to dissolve the thickener; wherein, the thickener is konjac gum, and the amount of konjac gum added is 4-8% of the total mass, and the amount of salt added is 1-3%; Step 3: Pour the slurry processed in Step 2 into a mold for shaping, and refrigerate at 5°C for 30 minutes to obtain an artificial chicken patty; Step 4: Bake the artificial chicken patty prepared in Step 3.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing a composite artificial chicken patty made from king oyster mushrooms and enoki mushrooms. Background Technology

[0002] Plant-based meat is a type of meat-like product developed to replace traditional meat, closely resembling real meat in taste, quality, flavor, and appearance. Studies have found that plant-based meat can supplement the body with essential proteins and other nutrients, effectively meeting the needs of certain populations. It also helps reduce weight, fat, cholesterol, and blood pressure levels, thereby lowering the risk of stroke, heart disease, and cancer. Therefore, plant-based meat is a promising health food. However, the main ingredient used to make plant-based meat products (soy protein) has a strong fishy smell, and many current plant-based meat products contain high levels of saturated fat, salt, and sugar. Therefore, it is necessary to explore more ways to obtain healthier, higher-quality protein.

[0003] Research on edible fungi has revealed that they not only contain all the essential amino acids for the human body, but are also low in fat, high in protein, and rich in nutrients, making them a viable alternative to current low-cost protein sources. Some free amino acids in edible fungi, such as glutamic acid and aspartic acid, can act as natural umami enhancers, improving the sensory flavor of meat substitutes. Furthermore, edible fungi possess a tightly packed, layered structure similar to animal muscle, exhibiting a meat-like texture and offering greater fiber and elasticity, thus serving as a safe meat substitute.

[0004] However, existing technologies for producing cultured meat still have many shortcomings: Commercially available cultured meat products are currently quite expensive, costing more than traditional meat products; the texture of cultured meat made from plant protein is looser compared to animal meat, resulting in a significantly different taste. Furthermore, the plant protein raw materials currently used for producing cultured meat are mainly legume proteins, which have drawbacks such as an incomplete amino acid profile, a beany taste, the presence of anti-nutritional factors and allergens that can affect the digestion and absorption of other nutrients, and the potential to cause gastrointestinal discomfort or allergic reactions. Many plant-based meat products also contain high levels of saturated fat, salt, and sugar. Therefore, it is necessary to explore more ways to obtain healthier, higher-quality protein. Thus, achieving a balanced ratio of nutrients such as protein, fat, vitamins, and minerals in cultured meat products while simultaneously improving their texture and sensory evaluation remains a challenge. Summary of the Invention

[0005] In view of the above-mentioned shortcomings of the existing technology, the purpose of this invention is to provide a method for preparing a composite artificial chicken patty made from king oyster mushrooms and enoki mushrooms, so as to solve the problems of fishy smell, significant difference in taste and texture from animal meat, and unbalanced nutritional components in the artificial meat prepared by the existing technology using plant protein.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0007] A method for preparing a composite artificial chicken patty made from king oyster mushrooms and enoki mushrooms, the specific steps of which are as follows:

[0008] Step 1: Chop the enoki mushrooms and king oyster mushrooms, mix them with water and grind them into a paste; the mass ratio of king oyster mushrooms to enoki mushrooms is (1-3):(1-5); the amount of water added is 6-10% of the total mass.

[0009] Step 2: Add thickener and salt to the slurry obtained in Step 1, and heat and stir continuously at 80°C for 3 minutes to dissolve the thickener; wherein, the thickener is konjac gum, and the amount of konjac gum added is 4-8% according to the percentage of the total mass, and the amount of salt added is 1-3%.

[0010] Step 3: Pour the slurry processed in Step 2 into a mold for shaping, and refrigerate at 5℃ for 30 minutes to obtain artificial chicken patties;

[0011] Step 4: Bake the artificial chicken patties prepared in Step 3.

[0012] Preferably, in step 1, the mass ratio of king oyster mushroom to enoki mushroom is (1-2):(1-2).

[0013] Preferably, in step 1, the mass ratio of king oyster mushrooms to enoki mushrooms is 2:1, 1:1, or 1:2.

[0014] Preferably, in step 1, the amount of water added is 8-10%.

[0015] Preferably, in step 2, the amount of konjac gum added is 6-8%.

[0016] Preferably, in step 2, the amount of salt added is 1.5% to 2.5%.

[0017] Preferably, in step 4, the artificial chicken patty is baked at 110°C for the top heat and 100°C for the bottom heat for 6 to 14 minutes.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] 1. After in-depth research on numerous edible fungi, this invention discovered that artificial meat prepared from different types of edible fungi using the same technology exhibits significant differences in color, firmness, and chewiness. Some edible fungi, due to their inherent composition, result in artificial meat with inherent defects in these three aspects that are difficult to improve. Therefore, this invention optimizes the types of edible fungi, selecting king oyster mushrooms and enoki mushrooms for artificial meat preparation, thus reducing the sensory differences between the prepared artificial meat and real chicken (especially in terms of color, see...). Figure 30 At the same time, it can ensure the nutritional value of artificial meat and has good prospects for industrial application.

[0020] 2. The king oyster mushroom and enoki mushroom used in this invention are inexpensive and readily available. They not only contain all the essential amino acids for the human body, but are also low in fat, high in protein, and rich in nutrients. They can be used to replace the current low-cost protein in the production of artificial chicken patties. Moreover, due to their low-fat and high-protein characteristics, they are more conducive to reducing weight, fat, cholesterol and blood pressure levels compared to traditional chicken patties, thereby reducing the risk of stroke, heart disease and cancer.

[0021] 3. The king oyster mushrooms and enoki mushrooms used in this invention have a tightly packed layered structure similar to animal muscle, exhibiting a meat-like texture. They can produce more fiber and elasticity, thus serving as a safe alternative to chicken patties.

[0022] 4. The free amino acids in king oyster mushrooms and enoki mushrooms used in this invention, such as glutamic acid and aspartic acid, can act as natural umami enhancers to improve the sensory flavor of meat substitutes. Furthermore, it overcomes the problems of beany taste and nutritional imbalance associated with chicken patties made from soy protein. Attached Figure Description

[0023] Figure 1 This is a flowchart of the preparation method described in this invention.

[0024] Figure 2 The effects of different edible fungi on the texture of artificial chicken patties.

[0025] Figure 3 The effect of different edible fungi on the color of artificial chicken patties.

[0026] Figure 4 To investigate the effects of different edible fungi on the sensory evaluation of artificial chicken patties.

[0027] Figure 5 The effect of different thickeners on the texture of artificial chicken patties.

[0028] Figure 6 The effect of different thickeners on the color of margarine chicken patties.

[0029] Figure 7 To investigate the effects of different thickeners on the sensory evaluation of artificial chicken patties.

[0030] Figure 8 The effect of the ratio of king oyster mushrooms to enoki mushrooms on the texture of artificial chicken patties.

[0031] Figure 9 The effect of the ratio of king oyster mushrooms to enoki mushrooms on the color of artificial chicken patties.

[0032] Figure 10 The effect of the ratio of king oyster mushrooms to enoki mushrooms on the sensory evaluation of artificial chicken patties.

[0033] Figure 11 The effect of konjac gum addition on the texture of artificial chicken patties.

[0034] Figure 12 The effect of konjac gum addition on the color of artificial chicken patties.

[0035] Figure 13 The effect of konjac gum addition on the sensory evaluation of artificial chicken patties.

[0036] Figure 14 The effect of water addition on the texture of artificial chicken patties.

[0037] Figure 15 The effect of water addition on the color of artificial chicken patties.

[0038] Figure 16 The effect of water addition on the sensory evaluation of artificial chicken patties.

[0039] Figure 17 The effect of salt addition on the texture of artificial chicken patties.

[0040] Figure 18 The effect of salt addition on the color of artificial chicken patties.

[0041] Figure 19 The effect of salt addition on the sensory evaluation of artificial chicken patties.

[0042] Figure 20 The effect of baking time on the texture of artificial chicken patties.

[0043] Figure 21 The effect of baking time on the color of artificial chicken patties.

[0044] Figure 22 The effect of baking time on the sensory evaluation of artificial chicken patties.

[0045] Figure 23 The effects of water and salt addition on the sensory quality of artificial chicken patties.

[0046] Figure 24 The effects of water and konjac gum addition on the sensory quality of artificial chicken patties.

[0047] Figure 25 The effects of salt and konjac gum addition on the sensory quality of artificial chicken patties.

[0048] Figure 26 The effect of salt content and the ratio of edible fungi on the sensory quality of artificial chicken patties.

[0049] Figure 27 This is a textural comparison between the artificial chicken patty prepared according to the present invention and a real chicken patty.

[0050] Figure 28 The image shows a color comparison between the artificial chicken patties prepared according to this invention and real chicken patties.

[0051] Figure 29 This is a comparison of the physicochemical properties of the artificial chicken patties prepared by this invention with those of real chicken patties.

[0052] Figure 30 This is a sensory comparison of chicken patties made with different edible fungi according to the present invention; wherein, 1 is button mushroom, 2 is oyster mushroom, 3 is shiitake mushroom, and 4 is enoki mushroom. Detailed Implementation

[0053] The technical solutions of the present invention will be clearly and completely described in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the present invention are within the scope of protection of the present invention.

[0054] Unless otherwise specified in the specific circumstances, the numerical ranges listed herein include upper and lower limits, as well as all integers and fractions within that range, but are not limited to the specific values ​​listed when the range is defined.

[0055] I. A method for preparing a composite artificial chicken made from king oyster mushroom and enoki mushroom.

[0056] The preparation method described in this invention is as follows: Figure 1 As shown, the specific steps are as follows:

[0057] Step 1: Chop the enoki mushrooms and king oyster mushrooms, mix them with water and grind them into a paste; the mass ratio of king oyster mushrooms to enoki mushrooms is (1-3):(1-5); the amount of water added is 6-10% of the total mass.

[0058] Step 2: Add thickener and salt to the slurry obtained in Step 1, and heat and stir continuously at 80°C for 3 minutes to dissolve the thickener; wherein, the thickener is konjac gum, and the amount of konjac gum added is 4-8% according to the percentage of the total mass, and the amount of salt added is 1-3%.

[0059] Step 3: Pour the slurry processed in Step 2 into a mold for shaping, and refrigerate at 5℃ for 30 minutes to obtain artificial chicken patties;

[0060] Step 4: Bake the artificial chicken patties prepared in Step 3.

[0061] In some embodiments, in step 1, the mass ratio of king oyster mushroom to enoki mushroom is (1-2):(1-2).

[0062] In some implementations, in step 1, the mass ratio of king oyster mushrooms to enoki mushrooms is 2:1, 1:1, or 1:2.

[0063] In some implementations, the amount of water added in step 1 is 8-10%.

[0064] In some embodiments, the amount of konjac gum added in step 2 is 6-8%.

[0065] In some embodiments, the amount of salt added in step 2 is 1.5% to 2.5%.

[0066] In some embodiments, in step 4, the artificial meat patty is baked at 110°C on the top heat and 100°C on the bottom heat for 6 to 14 minutes.

[0067] II. Examples and Comparative Examples

[0068] 1. Sensory evaluation criteria

[0069] Twenty food professionals conducted sensory evaluations on the artificial chicken patties produced in the experiment, mainly evaluating them in terms of color, texture, flavor, and structure. The specific scoring criteria are shown in Table 1.

[0070] Table 1 Sensory Evaluation Table of Artificial Chicken Patties

[0071]

[0072] 2. Quality indicator testing

[0073] 2.1 Texture determination of artificial chicken patties

[0074] The baked artificial chicken patties were cut into 5mm × 10mm × 10mm cuboids. Total Texture Analysis (TPA) was used with the following parameters: measurement rate 60mm / min; deformation percentage 50%; initial force 0.2N. The main TAP parameters selected were hardness, elasticity, and chewiness. Nine parallel experiments were performed on each sample, and the maximum and minimum values ​​were removed, with the average value taken.

[0075] 2.2 Color determination of artificial chicken patties

[0076] The artificial chicken patties were measured using a colorimeter to obtain the corresponding L, a, and b values. L is the brightness value, a is the red value, b is the yellow value, and ΔE is the color difference value. The larger the ΔE, the greater the color change. Three parallel experiments were performed for each sample, and the average value was taken. The color difference value ΔE was calculated according to formula (1). ΔE0 is the color difference value between the sample and the chicken patty.

[0077] ΔE=(ΔL²+Δa²+Δb²) 1 / 2 (1)

[0078] ΔL=L-L0(2)

[0079] Δa=a-a0(3)

[0080] Δb=b-b0(4)

[0081] 2.3 Determination of Product Indicators for Artificial Chicken Patties

[0082] The protein content of the artificial chicken patties was determined according to the method in GB 5009.5-2016.

[0083] The fat content of the artificial chicken patty was determined using the method specified in GB 5009.6-2016.

[0084] The moisture content of the artificial chicken patties was determined using the method specified in GB 5009.3-2016.

[0085] Microbiological indicators were determined according to the methods for detecting total bacterial count and coliform count in national standards GB 4789.2-2022 and GB 4789.3-2016.

[0086] 3. Single-factor experiment

[0087] In selecting single-factor experiments, this invention initially only considered screening the types and proportions of edible fungi and the types of thickeners, and explored the effects of the selected amounts of edible fungi and thickeners on the artificial chicken patties. However, after initial experiments, it was found that the amounts of water and salt had a much greater impact on the artificial chicken patties than expected. Therefore, this invention considered including the amounts of these two ingredients in the single-factor experiments. Thus, this invention selected six edible fungi—button mushrooms, shiitake mushrooms, oyster mushrooms, seafood mushrooms, enoki mushrooms, and king oyster mushrooms—as research subjects. The color and texture of the artificial chicken patties produced from these six types were measured through single-factor experiments, and sensory evaluation scores were obtained. Two of the better edible fungi were selected for compounding. Five thickeners—konjac gum, gelatin, pectin, carrageenan, and xanthan gum—were selected for single-factor experiments, and the results were compared with the measured indicators to select the optimal thickener. The factor level design is shown in Table 2.

[0088] The effects of the ratio of king oyster mushrooms and enoki mushrooms, the amount of konjac gum, the amount of water, the amount of salt, and the baking time on artificial chicken patties were investigated under the following conditions: a beating speed of 90 r / min, a beating time of 5 min; a heating and dissolving temperature of 80℃, a heating time of 3 min; a cooling and setting temperature of 5℃, a time of 30 min; and a baking temperature of 110℃ for the upper heat and 100℃ for the lower heat. The texture and color of the artificial chicken patties were also measured, and sensory evaluation was conducted to determine the optimal levels of each factor. The factor level design is shown in Table 2.

[0089] Table 2 Single-factor level table

[0090] Group 1 2 3 4 5 6 7 Types of edible fungi button mushrooms mushroom Oyster mushrooms Seafood mushrooms Enoki mushrooms King oyster mushroom -- Types of thickeners Konjac gum gelatin pectin Carrageenan Xanthan Gum -- -- King oyster mushroom: Enoki mushroom (m / m) 3:1 2:1 1:1 1:2 1:3 1:4 1:5 Konjac gum addition amount (%) 4 5 6 7 8 -- -- Water addition (%) 6 7 8 9 10 -- -- Salt addition amount (%) 1 1.5 2 2.5 3 -- -- Baking time (min) 6 8 10 12 14 -- --

[0091] 4. Screening of edible fungi

[0092] Texture and color of artificial chicken patties made from six selected edible fungi were measured, and sensory evaluation was also conducted. The results are as follows: Figure 2 , Figure 3 , Figure 4 As shown in the figure. The significant differences are between different types of edible fungi and chicken patties for the same indicator.

[0093] When screening edible fungi, it was initially predicted that the artificial chicken patties prepared from different types of edible fungi would not differ significantly in texture, color, and sensory evaluation. However, the experimental data showed the opposite. Figure 30 As shown. By Figure 2The color analysis of these six edible fungi revealed that seafood mushrooms and king oyster mushrooms had the highest L values, closest to those of commercially available chicken patties, at 66.18 and 67.19 respectively. Enoki mushrooms, oyster mushrooms, shiitake mushrooms, and button mushrooms followed with L values ​​of 63.91, 52.02, 51.64, and 37.90 respectively. Button mushrooms had the lowest L value because during the dicing and blending process, the high polyphenol content in button mushrooms led to oxidation and browning under enzymatic action, resulting in a black artificial chicken patty made from button mushrooms. Even with color-protecting treatment, the color was not significantly improved. Shiitake and oyster mushrooms, being light brown in color, had lower L values. Color-adjusting treatment could improve their color to some extent, but it negatively impacted their firmness, chewiness, and sensory evaluation. Among them, king oyster mushrooms, enoki mushrooms, and seafood mushrooms have smaller color difference values ​​ΔE. Therefore, among these six edible fungi, seafood mushrooms, king oyster mushrooms, and enoki mushrooms are closer in color to chicken patties.

[0094] Seafood mushrooms and oyster mushrooms, due to their higher water content, weaken the interaction between the mushroom patties in the artificial chicken patty. Therefore, after being blended into a paste, the measured firmness and chewiness are relatively low. Figure 3 The hardness of the artificial meat was 5.56 N and 5.74 N, and the chewiness was 2.76 mJ and 2.80 mJ, respectively. While the hardness and chewiness of button mushrooms and shiitake mushrooms were better than those of seafood mushrooms and oyster mushrooms, the difference from real chicken was still relatively large, and the difference was very noticeable during the evaluation. Enoki mushrooms and king oyster mushrooms had the best hardness and chewiness, with hardness of 18.76 N and 21.73 N, and chewiness of 16.77 mJ and 19.36 mJ, respectively. Enoki mushrooms and oyster mushrooms had the best elasticity, at 4.20 mm and 4.36 mm, respectively, and the sensory difference between the artificial meat made from these two edible fungi and real chicken was the smallest during the evaluation. The firmness of the six edible fungi, in descending order, is: king oyster mushroom > enoki mushroom > twin mushroom > shiitake mushroom > oyster mushroom > seafood mushroom; the elasticity, in descending order, is: seafood mushroom > oyster mushroom > enoki mushroom > shiitake mushroom > king oyster mushroom > twin mushroom; and the chewiness, in descending order, is: king oyster mushroom > enoki mushroom > shiitake mushroom > twin mushroom > oyster mushroom > seafood mushroom.

[0095] Depend on Figure 4 It is known that artificial chicken patties made from enoki mushrooms and king oyster mushrooms taste the closest to real chicken patties and have the best sensory evaluation. Therefore, this invention selects king oyster mushrooms and enoki mushrooms as the main raw materials for developing artificial chicken patties.

[0096] 5. Selection of Thickener

[0097] Based on the experimental data, the following data were obtained regarding the influence of different thickeners on the texture of artificial chicken patties: Figure 5 As shown, the effect on color is as follows Figure 6As shown; sensory evaluation results are as follows Figure 7 As shown in the figure. The significant differences are between different types of thickeners and the same index of chicken patties.

[0098] Thickeners are used to increase the viscosity and stickiness between edible fungi, thereby improving the texture, color, and sensory evaluation of artificial chicken patties. However, this invention has found that different thickeners have drastically different effects on artificial chicken patties. Figure 6 As shown, different thickeners have no significant effect on the color of the artificial chicken patties. Figure 5 As shown, different thickeners have a significant impact on the texture of artificial chicken patties. Konjac gum and carrageenan exhibit better texture properties, closely resembling the texture of a chicken patty. Konjac gum has a hardness of 14.04 N, an elasticity of 1.98 mm, and a chewiness of 8.97 mJ, while carrageenan has a hardness of 15.86 N, an elasticity of 1.45 mm, and a chewiness of 8.35 mJ. When applied to the same edible fungus, the order of hardness is carrageenan > konjac gum > gelatin > pectin > xanthan gum; the order of elasticity is konjac gum > carrageenan > pectin > xanthan gum > gelatin; and the order of chewiness is konjac gum > carrageenan > pectin > gelatin > xanthan gum. Xanthan gum and pectin increase the viscosity and stickiness of the artificial chicken patties, but do not provide sufficient support, resulting in artificial chicken patties made from xanthan gum and pectin having the lowest hardness. Gelatin needs to be heated to dissolve in edible fungi slurry. Although the shaping effect is good after cooling, the viscosity and gel strength of gelatin are significantly affected after baking. This also weakens the interaction between gelatin molecules and destroys the structure of the artificial chicken patties. Therefore, artificial chicken patties made from gelatin still lack support and are not as hard as those made from carrageenan and konjac gum. Artificial chicken patties with added carrageenan have better hardness and chewiness, but they do not make a significant contribution to the viscosity and stickiness of the artificial chicken patties, resulting in a loose structure. Ultimately, their elasticity and chewiness are not as good as those made from konjac gum.

[0099] Depend on Figure 7 It can be seen that konjac gum has the highest sensory score, while carrageenan has the lowest sensory score. Therefore, konjac gum was selected as the thickener in the artificial chicken patty in this experiment.

[0100] 6. The effect of the ratio of king oyster mushrooms to enoki mushrooms on the quality of artificial chicken patties.

[0101] The effects on the texture of artificial chicken patties, as determined by the experiment, are as follows: Figure 8 As shown, the effect on color is as follows Figure 9 As shown, the sensory evaluation results are as follows: Figure 10 As shown in the figure. The significant differences are compared with the same index of different proportions of king oyster mushrooms and enoki mushrooms in chicken patties.

[0102] from Figure 8 and Figure 9 It can be seen that, with the proportion of king oyster mushrooms remaining constant, the hardness, elasticity, and chewiness of the artificial chicken patties decrease as the proportion of enoki mushrooms increases. The brightness also decreases to some extent with the increase in the proportion of enoki mushrooms. This may be related to the structure of enoki mushrooms themselves. Enoki mushrooms have long, thin stems that mostly grow in clusters, small caps that are usually pale yellow, smooth, and relatively soft. As their mass proportion increases, the textural improvement effect brought by king oyster mushrooms is weakened. At this point, the best texture and color are achieved with a king oyster mushroom:enoki mushroom ratio of 1:1. Therefore, controlling the proportion of enoki mushrooms and increasing the proportion of king oyster mushrooms, although the hardness, elasticity, and chewiness improve somewhat, the overall texture and color of the artificial chicken patties decrease. Figure 2 It can be seen that the artificial chicken patty made from king oyster mushrooms has a larger L value than that made from enoki mushrooms. Therefore, the brightness increases with the increase of the proportion of king oyster mushrooms. The color difference value ΔE shows that when the ratio of king oyster mushrooms to enoki mushrooms is 3:1, the color difference value ΔE is 7.07, which is closer to the color of a chicken patty. However, when the ratio of king oyster mushrooms to enoki mushrooms is 1:1, the color difference value ΔE is 7.14, which is not significantly different from the color difference value ΔE when the ratio is 3:1. Furthermore, as the proportion of king oyster mushrooms increases, the brightness also increases. Figure 10 It can be seen that the sensory evaluation score decreases. Therefore, a 1:1 ratio of enoki mushrooms to king oyster mushrooms is chosen. At this ratio, the hardness is 18.92 N, the elasticity is 2.48 mm, and the chewiness is 17.11 mJ. At a 1:2 ratio of king oyster mushrooms to enoki mushrooms, due to the increased proportion of enoki mushrooms and their higher moisture content, the hardness, elasticity, chewiness, and color slightly decrease, resulting in a relatively lower sensory evaluation score. As the proportion of king oyster mushrooms increases, the texture and color values ​​increase, but the mushroom flavor of king oyster mushrooms is more pronounced than that of enoki mushrooms. Therefore, at a 2:1 ratio of king oyster mushrooms to enoki mushrooms, the sensory evaluation score is still relatively low. In summary, response surfaces with enoki mushroom to king oyster mushroom ratios of 2:1, 1:1, and 1:2 are selected.

[0103] 7. The effect of thickener addition on the quality of artificial chicken patties

[0104] The effect of konjac gum addition on the texture of artificial chicken patties is as follows: Figure 11 As shown; the effect of konjac gum addition on the color of artificial chicken patties is as follows. Figure 12 As shown; sensory evaluation as follows Figure 13 As shown in the figure. The significant difference is a comparison of the same index between chicken patties and different amounts of konjac gum added.

[0105] Depend on Figure 12 It can be seen that the amount of konjac gum added has little effect on the color of the artificial chicken patty. From Figure 11 , 13It can be seen that the amount of konjac gum added has a significant impact on the texture of the artificial chicken patty. With increasing konjac gum content, the hardness and chewiness of the artificial chicken patty gradually increase. Elasticity shows an upward trend when the konjac gum content is between 4% and 6%, but elasticity decreases when the content exceeds 6%. Therefore, to obtain a better texture for the artificial chicken patty, an appropriate amount of konjac gum needs to be selected. A konjac gum content of 6% results in optimal elasticity, while the hardness is lower compared to 7%. Sensory evaluation further revealed that an 8% konjac gum content leads to a looser structure in the artificial chicken patty due to excessive addition, resulting in a lower sensory score for 8%. This is because the thickener konjac gum produces a gel effect by absorbing water. Water molecules permeate the glucan molecules, causing them to swell and absorb water. As the interaction between these molecules strengthens, the glucan molecules also begin to form cross-links with other chemical bonds, creating a gel network structure. With a fixed water content, increasing the amount of konjac gum added will cause it to become nearly saturated in water, resulting in poor elasticity and only increasing hardness and chewiness. Through comprehensive consideration of texture and sensory evaluation, a 7% konjac gum addition was selected, providing good hardness (18.76 N) and chewiness (16.77 mJ). Analysis of various factors determined the response surfaces for three konjac gum addition amounts: 6%, 7%, and 8%.

[0106] 8. The effect of water addition on the quality of artificial chicken patties

[0107] The effect of water addition on the texture of artificial chicken patties is as follows: Figure 14 As shown; the results of the effect on the color of the artificial chicken patty are as follows. Figure 15 As shown; the effect of water addition on the sensory evaluation of artificial chicken is as follows. Figure 16 As shown in the figure. The significant difference is a comparison of the same index between chicken patties and different amounts of water added.

[0108] Depend on Figure 15 It can be seen that the amount of water added has no significant effect on the color of the artificial chicken patty. From Figure 14 and 16As can be seen, the amount of water added has a certain impact on the texture of the artificial chicken patty. When the water addition is 6% to 9%, the hardness of the artificial chicken patty gradually increases with the increase of water addition. The elasticity of the artificial chicken patty shows an increasing trend when the water addition is 7% to 10%. When the water addition is 7% to 9%, the chewiness gradually increases. Among them, the artificial chicken patty with 9% water addition has the best chewiness. However, when the water addition is 10%, both hardness and chewiness begin to decrease. When the water addition is 9%, the artificial chicken patty has a high sensory evaluation score, and its hardness, elasticity and chewiness all show good values. At 8%, the water content affects the formation of konjac gum, resulting in a less firm and chewy artificial chicken patty compared to 9%. While the firmness and chewiness of the 10% patty were also inferior to 9%, its elasticity was better. This is because water molecules act as a lubricant in the gel network, preventing the gel structure from becoming too tightly packed, thus improving softness and stability. Consequently, the artificial chicken patty exhibited reduced firmness and better elasticity. Finally, the response surface methodology was selected for three water addition levels: 8%, 9%, and 10%.

[0109] 9. The effect of salt addition on the quality of artificial chicken patties

[0110] The effect of salt addition on the texture of artificial chicken patties is as follows: Figure 17 As shown; the results of the effect on the color of the artificial chicken patty are as follows. Figure 18 As shown; its sensory evaluation results are as follows Figure 19 As shown in the figure. The significant difference is a comparison of the same index between different salt addition amounts and chicken patties.

[0111] like Figure 17 , Figure 18 As shown, the amount of salt added has little effect on the color of the artificial chicken patty, but it does have some impact on its texture, mainly reflected in the trend of elasticity. From 1% to 3%, it can be seen that the elasticity of the artificial chicken patty gradually increases with the increase of salt addition. The elasticity is 1.12 mm at 1% salt addition, 1.99 mm at 2%, and 2.44 mm at 3%. This is because salt absorbs moisture, making it less likely for moisture to evaporate, and the sodium ions in the salt can promote the cross-linking and gelation between dextran molecules in konjac gum, allowing the artificial chicken patty to form a stable gel structure, thereby increasing its elasticity. It can be seen that there is no significant difference between the chewiness and hardness of different salt additions. With the increase of salt addition, the hardness and chewiness do not change much, fluctuating slightly at 15.56 N and 16.14 mJ respectively. It can be seen that the amount of salt added has little effect on the chewiness and hardness of the artificial chicken patty.

[0112] Depend on Figure 19As shown, the elasticity of the artificial chicken patties was better at 2.5% and 3% salt addition than at 2%. However, the 2.5% and 3% salt additions resulted in excessive saltiness and lower sensory evaluation scores, making these proportions unsuitable. Although the amount of salt added did not significantly affect the hardness and chewiness of the artificial chicken patties, it had a significant impact on the sensory evaluation. Therefore, considering all factors, the three levels of the salt addition response surface methodology were selected as 1.5%, 2%, and 2.5%.

[0113] 10. The effect of baking time on the quality of artificial chicken patties

[0114] The effect of baking time on the texture of artificial chicken patties is as follows: Figure 20 As shown; the results of the effect on the color of the artificial chicken patty are as follows. Figure 21 As shown; its sensory evaluation results are as follows Figure 22 As shown in the figure. The significant difference is a comparison of the same indicator between different baking times and chicken patties.

[0115] Depend on Figure 20 and Figure 21 As shown, under otherwise constant conditions, baking time has a certain impact on the texture and color of artificial chicken patties. The trends in hardness, elasticity, and chewiness indicate that when baking time is between 6 and 10 minutes, the texture of the artificial chicken patties increases slightly with time, but begins to decrease after 10 minutes. Therefore, baking artificial chicken patties for 10 minutes yields better hardness, elasticity, and chewiness. When baking time exceeds 10 minutes, excessive baking time leads to moisture evaporation and migration, reducing the water content in the gel and thus lowering the texture values. The color formed by the Maillard reaction between sugars and amino acids becomes more pronounced with increasing baking time. Therefore, with increasing baking time, the L value of the artificial chicken patty decreases, while the a and b values ​​increase, and the color difference ΔE also increases, resulting in a greater difference in color from the real chicken patty. At a baking time of 8 minutes, the color difference between the artificial chicken patty and the one baked for 10 minutes is not significant, and the color is closer to that of a real chicken patty. However, the texture is worse than at 10 minutes, due to insufficient gelation and a looser texture caused by the shorter baking time. At a baking time of 12 minutes, both texture and color decrease. Figure 22 At this point, the sensory score is low. Considering the texture, color, and sensory evaluation, a baking time of 10 minutes is selected as the optimal baking time.

[0116] 11. Response Surface Experimental Design and Results

[0117] To determine the optimal processing conditions for artificial chicken patties, two selected edible fungi were used as raw materials. Based on the conclusions of single-factor experiments, the four most important factors affecting the artificial chicken patties (water addition, salt addition, konjac gum addition, and the ratio of enoki mushrooms to king oyster mushrooms) were selected as response factors. Sensory scores were used as response values, and a response surface methodology was designed to finally determine the optimal processing conditions for artificial chicken patties. Table 3 shows the response surface methodology level table.

[0118] Table 3. Response Surface Experiment Factor Level Table

[0119]

[0120] The design and results of the response surface methodology are shown in Table 4, and the analysis of variance of the response surface methodology is shown in Table 5.

[0121] Table 4. Response Surface Experiment Design Arrangement and Results

[0122] Std A B C D Sensory evaluation 1 -1 -1 0 0 82.3 2 1 -1 0 0 77.6 3 -1 1 0 0 75.3 4 1 1 0 0 81.1 5 0 0 -1 -1 76.3 6 0 0 1 -1 78.8 7 0 0 -1 1 73.3 8 0 0 1 1 74.6 9 -1 0 0 -1 79.6 10 1 0 0 -1 81.5 11 -1 0 0 1 78.3 12 1 0 0 1 76.6 13 0 -1 -1 0 75.5 14 0 1 -1 0 76.6 15 0 -1 1 0 78.3 16 0 1 1 0 71.2 17 -1 0 -1 0 74.6 18 1 0 -1 0 79.3 19 -1 0 1 0 80.6 20 1 0 1 0 74.1 21 0 -1 0 -1 80.1 22 0 1 0 -1 79.6 23 0 -1 0 1 77.3 24 0 1 0 1 72.6 25 0 0 0 0 89.1 26 0 0 0 0 88.8 27 0 0 0 0 88.4 28 0 0 0 0 89.9 29 0 0 0 0 89.4

[0123] Table 5. Analysis of Variance of Response Surface Regression Equations

[0124] source sum of squares Degrees of freedom Mean Square F p Significance Model 773.6417 14 55.2601 75.3755 <0.0001 ** A 0.0208 1 0.0208 0.0284 0.8685 B 18.0075 1 18.0075 24.5624 0.0002 ** C 0.3333 1 0.3333 0.4546 0.5111 D 44.8533 1 44.8533 61.1805 <0.0001 ** AB 27.5625 1 27.5625 37.5956 <0.0001 ** AC 31.36 1 31.36 42.7754 <0.0001 ** AD 3.24 1 3.24 4.4194 0.0541 BC 16.81 1 16.81 22.9290 0.0003 ** BD 4.41 1 4.41 6.0152 0.0279 * CD 0.36 1 0.36 0.4910 0.4949 <![CDATA[A 2 ]]> 116.7949 1 116.7949 159.3097 <0.0001 ** <![CDATA[B 2 ]]> 227.2 1 227.2 309.9037 <0.0001 ** <![CDATA[C 2 ]]> 385.1667 1 385.1667 525.3723 <0.0001 ** <![CDATA[D 2 ]]> 216.7656 1 216.7656 295.6711 <0.0001 ** residual 10.2638 14 0.7331 Missing item 8.9558 10 0.8955 2.7387 0.1719 Net error 1.308 4 0.327 Total deviation 783.9055 28 <![CDATA[R 2 ]]> 0.9869 <![CDATA[R adj 2 ]]> 0.9738 <![CDATA[R pred 2 ]]> 0.9316

[0125] The statistical analysis results of its ANOVA model show that the p-value is less than 0.001, indicating that the differences between the models are highly significant and statistically important. The p-value for the lack-of-fit term is 0.1719 > 0.05, which is not significant, indicating that the error of the experimental regression equation is very small. In the invention, B, D, AB, AC, BC, BD, A 2 B 2 C 2 D 2 It is an important model term and a key parameter. The statistical error analysis of this model uses the coefficient of determination R0. 2 =0.9869, indicating that the model has a good fit and good correlation, and can be used to effectively predict changes in the sensory scores of artificial chicken patties, thereby effectively verifying the accuracy of the process. The predicted value of the coefficient of determination in the regression model is 0.9738, and the experimental value is 0.9316. The predicted value and the experimental value are close, and the two have a good fit effect. This shows that the equation is very reliable and can accurately describe the experimental results.

[0126] Before conducting response surface methodology (RSM) analysis, this invention predicted that the mass ratio of king oyster mushrooms to enoki mushrooms would have the greatest impact on the artificial chicken patty, followed by the thickener. The effects of salt and water should be minimal, especially salt, which should only affect the sensory evaluation. However, the analysis revealed a significant deviation from the predictions. Based on the F-values, the effects of the four different factors on the artificial chicken patty varied, in the order D>B>C>A. Specifically, the ratio of king oyster mushrooms to enoki mushrooms had the greatest impact, followed by the amount of salt, then the amount of konjac gum, and the amount of water had the least impact. C had a p=0.008 and D had a p<0.0001, indicating that both the amount of salt and the ratio of king oyster mushrooms to enoki mushrooms had highly significant effects on the sensory evaluation of the artificial chicken patty. (The quadratic term A...) 2 B 2 C 2 D 2 The p-values ​​for all interactions were less than 0.01, indicating that the effects on the sensory evaluation of the artificial chicken patties were extremely significant. The p-values ​​for the interaction terms AB, AC, and BC were less than 0.01, indicating that the effects of water addition and salt addition, water addition and konjac gum addition, and salt addition and konjac gum addition on the sensory evaluation of the artificial chicken patties were all extremely significant. The p-value for the interaction term BD was 0.0279, 0.01>p>0.05, indicating that the amount of salt added and the ratio of king oyster mushrooms to enoki mushrooms had a significant effect on the sensory evaluation of the artificial chicken patties.

[0127] The interaction between water addition, salt addition, konjac gum addition, baking time, and king oyster mushrooms and enoki mushrooms was analyzed using a regression model. The results are as follows: Figure 19 , Figure 20 , Figure 21 and Figure 22 As shown.

[0128] Figure 23 , Figure 24 , Figure 25 and Figure 26 In the analysis, a steeper slope indicates a more sensitive response value to changes in process conditions, and a greater impact of this factor on the sensory evaluation of the artificial chicken patty; conversely, a shallower slope indicates a smaller impact. Among the interaction terms affecting the sensory evaluation of the artificial chicken patty, the interaction between the amounts of water, salt, konjac gum, and the ratio of king oyster mushrooms to enoki mushrooms was significant. The interaction between other factors was not significant, which is consistent with the results of the analysis of variance.

[0129] 12. Comparison of artificial chicken patties and commercially available chicken patties

[0130] The texture of the chicken patty was determined using a texture analyzer to be 30.12 N hardness, 1.06 mm elasticity, and 28.16 mJ chewiness.

[0131] The texture of the artificial chicken patty under optimal conditions was measured, and the results showed a hardness of 27.7 N, an elasticity of 3.54 mm, and a chewiness of 31.29 mJ. Compared with a chicken patty, it has a lower hardness, but its elasticity and chewiness are superior. A comparison of the texture with that of a chicken patty is as follows. Figure 27 As shown in the figure, the significant difference is a comparison of the same index between the artificial chicken patty and a real chicken patty. Therefore, in terms of texture, the difference between the artificial chicken patty and a commercially available chicken patty is not significant, proving that the artificial chicken patty prepared by the method described in this invention can be very close to or even superior to a real chicken patty in terms of texture.

[0132] The color of the chicken patties was measured, and the results were L value 71.40, a value 4.39, and b value 20.16.

[0133] The color of the artificial chicken patty under optimal conditions was measured. The results showed an L value of 69.66, an a value of 1.16, a b value of 19.68, and a color difference value ΔE of 3.7, which is relatively small. This indicates that there is a slight color difference between the artificial chicken patty and the commercially available chicken patty, but the colors are quite similar. A comparison of the colors with commercially available chicken patties is shown below. Figure 28 As shown in the figure. The significant difference is a comparison of the same indicator between artificial chicken patties and commercially available chicken patties.

[0134] The chicken patty contains 16.3g of protein and 2.5g of fat per 100g.

[0135] The optimal product specifications for artificial chicken, determined according to national standards, are: protein 18.2g / 100g, fat 0.45g / 100g, and moisture 78%. Compared to chicken patties, artificial chicken patties have a higher protein content and a lower fat content. A comparison of protein and fat content with chicken patties is as follows... Figure 25 As shown in the figure. The significant difference is a comparison of the same index between the artificial chicken patty and a regular chicken patty. This indicates that, in terms of the key nutrients protein and fat, the artificial chicken patty prepared by the method described in this invention can meet the requirements of high protein content and low fat content.

[0136] The total bacterial count was 2.4 × 10⁻⁶. 3 CFU / mL, coliform count <3.0 MPN / 100mL. Meets national standards.

[0137] The color is moderate and uniform, with no obvious mushroom smell. The texture is delicate, with even meat distribution and a firm structure. Compared to commercially available chicken patties, it tastes similar but has a more delicate texture, although its structure is less firm.

[0138] The process of developing artificial chicken patties was mainly investigated using single-factor experiments and response surface methodology. The optimal process parameters were determined to be: 9% water, 2% salt, 7% konjac gum, a 1:1 ratio of king oyster mushrooms to enoki mushrooms, and a baking time of 10 minutes. This process yielded the optimal artificial chicken patty. The measured textural properties were: hardness 27.7 N, elasticity 3.54 mm, chewiness 31.29 mJ, L value 69.66, a value 1.16, b value 19.68, and color difference ΔE 3.7. The texture and color of the artificial chicken patty were similar to those of a regular chicken patty, with a slight improvement in elasticity and chewiness. Its protein content was 18.2 g / 100 g, fat content was 0.45 g / 100 g, moisture content was 78%, and the total bacterial count was 2.4 × 10⁻⁶. 3 The CFU / mL concentration and coliform count are <3.0 MPN / 100mL. The protein content of the chicken patty is 16.3g / 100g, and the fat content is 2.5g / 100g. Therefore, the artificial chicken patty prepared by the method described in this invention has a higher protein content and a significantly lower fat content than commercially available chicken patties. This achieves the development of a nutritionally balanced artificial chicken patty that is similar in color and texture to commercially available chicken patties, while being high in protein and low in fat. Furthermore, the method described in this invention is simple and easy to operate, with low requirements for equipment and processes, making it suitable for large-scale industrial applications.

[0139] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit the technical solutions. Those skilled in the art should understand that any modifications or equivalent substitutions to the technical solutions of the present invention without departing from the spirit and scope of the present invention should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing a composite artificial chicken patty made from king oyster mushrooms and enoki mushrooms, characterized in that, The specific steps are as follows: Step 1: Chop the enoki mushrooms and king oyster mushrooms, mix them with water and grind them into a paste; the mass ratio of king oyster mushrooms to enoki mushrooms is (1-3):(1-5); the amount of water added is 6-10% of the total mass. Step 2: Add thickener and salt to the slurry obtained in Step 1, and heat and stir continuously at 80°C for 3 minutes to dissolve the thickener; wherein, the thickener is konjac gum, and the amount of konjac gum added is 4-8% according to the percentage of the total mass, and the amount of salt added is 1-3%. Step 3: Pour the slurry processed in Step 2 into a mold for shaping, and refrigerate at 5℃ for 30 minutes to obtain artificial chicken patties; Step 4: Bake the artificial chicken patties prepared in Step 3.

2. The preparation method according to claim 1, characterized in that, In step 1, the mass ratio of king oyster mushrooms to enoki mushrooms is (1-2):(1-2).

3. The preparation method according to claim 2, characterized in that, In step 1, the mass ratio of king oyster mushrooms to enoki mushrooms is 2:1, 1:1, or 1:

2.

4. The preparation method according to claim 1, characterized in that, In step 1, the amount of water added is 8-10%.

5. The preparation method according to claim 1, characterized in that, In step 2, the amount of konjac gum added is 6-8%.

6. The preparation method according to claim 1, characterized in that, In step 2, the amount of salt added is 1.5% to 2.5%.

7. The preparation method according to claim 1, characterized in that, In step 4, the artificial chicken patties are baked at 110°C on the top heat and 100°C on the bottom heat for 6 to 14 minutes.

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