Juicy blasting bead plant meat as well as preparation method and application thereof

Abstract

The invention discloses juicy blasting bead plant meat as well as a preparation method and application thereof. The plant tendons are added into the plant meat product, so that the plant meat is chewy as real meat, and the blasting beads are embedded on the plant tendons, so that the eating interestingness and the taste are improved. The Chinese prickly ash seed protein is used in the plant meat product for the first time, the Chinese prickly ash seed protein can enhance the stability of the emulsion, so that the emulsion is not easy to layer, and the Chinese prickly ash seed protein has natural biological activities such as oxidation resistance and antibacterial property, so that the use of chemical preservatives is avoided, and the nutritional value is also improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and in particular relates to a plant-based meat product, and in particular to a juicy bursting plant meat, and a preparation method and application thereof. Background Art

[0002] As a meat substitute, plant-based meat has attracted more and more attention due to its environmental and health characteristics. However, plant-based meat still lags behind real meat in terms of taste and juiciness. It has low juiciness, a woody texture, and lacks the taste of tendons, which limits its acceptance and application in the market.

[0003] In the prior art, in order to make the structure and taste of plant meat closer to the layered texture of real meat, there are several solutions:

[0004] Physical method: using extrusion, cutting and other processes to improve the fiber structure of plant protein and simulate the texture of meat;

[0005] Chemical methods: Using food additives, such as binders and emulsifiers, to improve the texture and taste of plant-based meats.

[0006] In the prior art, in order to solve the problem of insufficient juiciness of plant meat, an emulsified mixture of fat and water is generally added to increase the juiciness of the plant meat.

[0007] The above methods for solving the taste and juiciness of plant meat have the following defects:

[0008] First of all, in terms of structure and taste, physical methods of squeezing and cutting do not have the fat and connective tissue structure of real meat, while chemical methods go against the original intention of plant meat to be environmentally friendly and healthy. Regardless of which method is used, it greatly affects the overall texture and eating experience of plant meat.

[0009] Secondly, in terms of juiciness, the emulsified mixture is prone to separation during processing and cooking, which still cannot fundamentally solve the problem.

[0010] In summary, how to prepare plant-based meat so that its structure is closer to real meat and has a stable structure, does not disperse during processing and cooking, and can retain the juice and tendon texture close to real meat is a problem that needs to be solved urgently. Summary of the invention

[0011] The object of the present invention is to provide a succulent plant meat which has a stable structure and is closer to real meat.

[0012] In order to achieve the above object, the technical solution adopted by the present invention comprises the following steps:

[0013] A juicy bursting bead plant meat, the preparation raw materials of which include: emulsified oil bursting beads, a plant gel mixture, and a plant filamentous protein material mass.

[0014] The preparation of emulsified oil liquid explosion beads is as follows:

[0015] By weight, 74-78 parts of water, 1-1.5 parts of sodium alginate, 1-2 parts of cassava starch, and 1-3 parts of prickly ash seed protein are mixed evenly, and then 20-25 parts of vegetable oil are added and mixed evenly to obtain an emulsified oil;

[0016] The emulsified oil is dropped into the solidifying liquid for solidification to obtain emulsified oil bursting beads.

[0017] Wherein, the preparation method of the solidifying liquid is:

[0018] By weight, 1-3 parts of calcium lactate or calcium chloride and 97-99 parts of water are placed in a blender and mixed evenly to obtain the product.

[0019] Wherein, the preparation method of the plant gel mixture is:

[0020] In parts by weight, 270-290 parts of water, 7-9 parts of konjac gum, 7-8 parts of pepper seed protein, 11-12 parts of cassava starch, 1-1.4 parts of carrageenan, 1-1.4 parts of xanthan gum, and 0.3-0.4 parts of calcium hydroxide are added into a chopper and chopped evenly, and then 78-81 parts of vegetable oil are added and mixed evenly to obtain a vegetable gel mixture.

[0021] The preparation method of the plant fibrous protein material mass is as follows:

[0022] In parts by weight, 74-76 parts of vegetable fibrous protein, 4-6 parts of spice powder, 4-6 parts of vegetable oil, 0.1-0.2 parts of red yeast rice, 0.1-0.3 parts of TG enzyme, 1-2 parts of salt, and 2-3 parts of white sugar are added into a blender and mixed evenly to obtain a fibrous protein material mass.

[0023] A method for preparing juicy bursting plant meat comprises the following steps:

[0024] 100 parts of the plant gel mixture were taken by weight and vacuum-exhausted. After completion, the mixture was taken out and placed in a plastic film and pressed into a film with a thickness of 2-3 mm.

[0025] The film is steamed in water, taken out and cooled, and cut into blocks, 30 parts of emulsified oil beads are spread between two cut films, and compacted as plant tendons for later use;

[0026] In the plant meat mold, first spread 30 portions of the drawn protein mass, then spread 1 piece of plant tendon, and finally spread 30 portions of the drawn protein mass, and compact them; after compacting, spread 1 piece of plant tendon again, and finally spread 30 portions of the drawn protein mass, and compact them; cut them into required sizes, vacuum pack them, and sterilize them to get juicy and bursting plant meat.

[0027] Preferably, the vacuum exhaust conditions are set as: vacuum degree: -0.09 Kpa; vacuum time: 60 seconds.

[0028] Preferably, the steaming conditions are set as follows: temperature 85-100° C.; time: 10-12 minutes.

[0029] Application of the juicy bursting plant meat prepared by the method in the food field.

[0030] The beneficial effects of the present invention are:

[0031] The microbeads are embedded in a plant gel mixture and then combined with plant fibrous protein to prepare plant meat. This solves the defects of ordinary plant meat, such as lack of moisture, dry taste and lack of tendon-like tissue, making plant meat closer to real meat.

[0032] The microbeads prepared by cross-linking sodium alginate and calcium ions are more stable than those prepared by cross-linking conventional polysaccharide materials and are more suitable for plant meat.

[0033] Sichuan pepper seed protein is used for the first time in plant-based meat products. Adding a small amount of Sichuan pepper seed protein to the emulsified oil can enhance the stability of the emulsion and make it less likely to stratify. Sichuan pepper seed protein has natural antioxidant, antibacterial and other biological activities, which avoids the use of chemical preservatives while improving the nutritional value.

[0034] The emulsified oil bursting beads are more tightly combined with the plant gel, and are not easy to break during later storage and cooking. They have a juicy feeling of biting the bursting beads in the mouth.

[0035] The present invention avoids using surfactants to improve the taste of plant meat from the perspective of material selection and process, so that the plant meat product is more beneficial to health while improving the taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] The present invention is further described below in conjunction with the accompanying drawings.

[0037] Figure 1 This is a real shot of the juicy bursting bead plant meat prepared in Example 1 of the present invention. It can be seen that the overall texture is similar to real meat. The white part is the plant tendon, and the circular depression on the white part is where the bursting bead is located.

[0038] Figure 2This is a real shot of the emulsified oil prepared in Example 1 of the present invention.

[0039] Figure 3 This is a real shot of the emulsified oil bursting beads prepared in Example 1 of the present invention.

[0040] Figure 4 This is a real shot of the plant gel mixture prepared in Example 1 of the present invention.

[0041] Figure 5 This is a real shot of the plant tendon prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0042] In order to better understand the present invention, the present invention is explained in detail below through the description of preferred specific embodiments of the present invention, but the present invention is not limited in any form.

[0043] Unless otherwise specified, the raw materials or chemical reagents used in the embodiments of the present invention are obtained through conventional commercial channels.

[0044] instrument:

[0045] Chopping machine:

[0046] Model used for scaled-up production: Xiaojin 330 chopper;

[0047] Model used in the laboratory: Braun FP3010 food processor, which is used in the following embodiments.

[0048] Blender:

[0049] Model used for scaled-up production: Hampu Food Machinery JB-650 mixer;

[0050] Model used in the laboratory: Braun Series 7 chef machine, this model is used in the following embodiments.

[0051] Calcium lactate / calcium chloride: Manufacturer: Jiahe Xuri; powder form.

[0052] Sichuan pepper seed protein: Manufacturer: Weikang Biotechnology; powder form.

[0053] Cassava starch: Manufacturer: Gan Juice Source; Powdered form.

[0054] Example 1

[0055] 1) Preparation of emulsified oil:

[0056] Take 76 grams of water, 22.5 grams of sunflower oil, 1.25 grams of sodium alginate, 1.5 grams of tapioca starch, and 2 grams of pepper seed protein;

[0057] First, add water and pepper seed protein to the chopper, set the speed to 100 rpm, and the time to 15 minutes;

[0058] Add cassava starch and sodium alginate into a chopper, set the speed to 1000 rpm, and the time to 5 minutes to obtain an emulsion;

[0059] Add sunflower seed oil into the chopper at a speed of 2 drops / second, set the speed to 1000 rpm, and the time to 10 minutes to obtain emulsified oil.

[0060] 2) Preparation of emulsified oil bursting beads:

[0061] Prepare the curing liquid: take 2 grams of calcium lactate and 98 grams of water, put them into a blender and mix thoroughly;

[0062] Titration: Use a 5ml dropper to absorb the emulsified oil and drip it into the calcium lactate solid solution at a rate of 1 drop / second. Use a magnetic stirring rotor to keep the calcium lactate solid solution slightly rotating. Set the speed to 2 rpm.

[0063] Solidification: After the emulsified oil is titrated, keep the magnetic stirring and set the speed to 2 rpm. The solidification will be completed after 10 minutes.

[0064] Washing: Take out the micro beads formed after the solidification, and wash them with water for 3 times to obtain emulsified oil liquid burst beads;

[0065] Storage: Store the above emulsified oil beads in 30% glucose solution and take them out when needed.

[0066] 3) Prepare the plant gel mixture:

[0067] Pour 280g of water into the chopper, add 8g of konjac gum, 7.5g of prickly ash seed protein, 11g of tapioca starch, 1.2g of carrageenan, 1.2g of xanthan gum, and 0.3g of calcium hydroxide, set the speed to 100rmp, and the time to 3 minutes;

[0068] Then, the speed of the chopper was set to 4000 rpm, and 80 g of sunflower oil was added into the chopper at a speed of 5 g / s. After the addition, the speed was maintained and mixing was continued for 3 minutes to obtain a plant gel mixture.

[0069] 4) Preparation of plant protein material mass:

[0070] Add 75 grams of vegetable fibrous protein, 5 grams of spice powder, 5 grams of sunflower oil, 0.2 grams of red yeast rice, 0.2 grams of TG enzyme, 1 gram of salt, and 2 grams of white sugar into a blender, set the speed to 500 rpm, and the time for 3 minutes to obtain a fibrous protein material mass.

[0071] 5) Preparation of juicy popping plant meat:

[0072] Take 100 grams of the plant gel mixture and perform vacuum exhaust. The vacuum machine setting time is 60 seconds and the vacuum degree is -0.09 Kpa. After completion, take it out and place it in a plastic film, and press it into a 2 mm thick film.

[0073] The above film is placed in a steam bath at 100°C for 12 minutes, taken out and cooled, and cut into blocks of 5 cm wide and 6 cm long. 30 g of emulsified oil beads are spread between two cut films and compacted as plant tendons for later use.

[0074] In the plant meat mold, first spread 30 grams of the drawn protein mass, then spread 1 piece of plant tendon, and finally spread 30 grams of the drawn protein mass, and compact them; after compacting, spread 1 piece of plant tendon again, and finally spread 30 portions of the drawn protein mass, and compact them; place at 4°C for 10 hours, cut into required sizes, and vacuum pack, and sterilize at 121°C for 15 minutes to get juicy and bursting plant meat.

[0075] Comparative Example 1

[0076] The difference between this comparative example and Example 1 is that the emulsified oil bursting beads are replaced with bursting beads prepared by a conventional method, specifically: in step 1) of preparing the emulsified oil, an equal amount of carrageenan is used to replace sodium alginate.

[0077] The remaining steps are the same as in Example 1.

[0078] Comparative Example 2

[0079] This comparative example provides plant meat prepared by combining plant fat prepared by conventional microemulsification technology with fibrous protein:

[0080] 1) 75 g of water, 22 g of sunflower oil and 3 g of lecithin are formed into a microemulsion using conventional microemulsification technology;

[0081] 2) Preparation of plant fiber protein material mass is the same as step 4 of Example 1);

[0082] 3) Mix the microemulsion and the plant protein mass evenly, then put them into a mold and steam them to shape.

[0083] Comparative Example 3

[0084] The difference between this comparative example and Example 1 is that no pepper seed protein is added in all steps.

[0085] The remaining steps are the same as in Example 1.

[0086] experiment

[0087] 1. Compare the differences in the taste of the popping beads in different plant meat samples (out of 10 points)

[0088] Select a group of reviewers with experience in food testing to ensure that they have a keen sense of food taste.

[0089] Evaluation Methodology:

[0090] 1) Sample number: All samples are randomly numbered.

[0091] 2) Sample distribution: Evaluators will receive numbered samples, but they will not know which specific sample each number corresponds to.

[0092] 3) Evaluation process:

[0093] Bursting bead bite sensation: The evaluators put the sample in their mouth and gently bite it to feel the bursting of the burst beads in the plant meat, and rate it based on the comfort and satisfaction of the sensation.

[0094] Juice release sensation: After the popping beads burst, the testers need to feel the speed and amount of juice released, evaluate its contribution to the overall taste, and give a score.

[0095] 4) Scoring criteria:

[0096] Scoring is on a scale of 1 to 10, with 10 indicating the best performance and 1 indicating the worst performance.

[0097] Each sample was scored independently by each reviewer to reduce bias. Statistics were then calculated and the average was calculated.

[0098] index Example 1 Comparative Example 1 Comparative Example 3 Popping bead bite feeling score 9.2 7.0 9.1 Juice release score 9.5 6.5 7.6

[0099] Conclusion: The bite feeling and juice release feeling of the popping beads in Example 1 were given good scores; the bite feeling and juice release feeling of the popping beads in Comparative Example 1 were the worst; the bite feeling of the popping beads in Comparative Example 4 was better, but the juice release feeling was poor; the above data show that the improvements in the preparation process of the popping bead contents and the popping bead outer membrane have improved the taste of the popping beads in plant meat.

[0100] 2. Determine hardness, elasticity and chewiness through texture analyzer

[0101] index Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness (N) 35.21 34.98 28.24 32.87 Elasticity (mm) 7.5 7.3 4.6 6.4 Chewability (5-point scale) 4.7 4.5 3.5 4.3

[0102] Conclusion: The hardness, elasticity and chewiness of the plant meat in Example 1 and Comparative Example 1 are good; the hardness, elasticity and chewiness of the plant meat in Comparative Example 3 are at a moderate level; the hardness, elasticity and chewiness of the plant meat in Comparative Example 2 are poor; the above data show that the addition of pepper seed protein and the improvement of the preparation process can improve the taste of the plant meat.

[0103] Although preferred embodiments of the present invention have been described, additional changes and modifications may occur to these embodiments once those skilled in the art are aware of the basic inventive concepts.

[0104] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A juicy pearl-shaped plant meat, characterized in that: The preparation raw materials include: emulsified oil liquid bursting beads, plant gel mixture, and plant drawing protein material mass.

2. The juicy popping plant meat according to claim 1, characterized in that: The preparation of the emulsified oil liquid bursting beads is as follows: By weight, 74-78 parts of water, 1-1.5 parts of sodium alginate, 1-2 parts of cassava starch, and 1-3 parts of prickly ash seed protein are mixed evenly, and then 20-25 parts of vegetable oil are added and mixed evenly to obtain an emulsified oil; The emulsified oil is dropped into the solidifying liquid for solidification to obtain emulsified oil bursting beads.

3. The method according to claim 2, characterized in that The preparation method of the solidifying liquid is: By weight, 1-3 parts of calcium lactate or calcium chloride and 97-99 parts of water are placed in a blender and mixed evenly to obtain the product.

4. The juicy popping plant meat according to claim 1, characterized in that: The preparation method of the plant gel mixture is: In parts by weight, 270-290 parts of water, 7-9 parts of konjac gum, 7-8 parts of pepper seed protein, 11-12 parts of cassava starch, 1-1.4 parts of carrageenan, 1-1.4 parts of xanthan gum, and 0.3-0.4 parts of calcium hydroxide are added into a chopper and chopped evenly, and then 78-81 parts of vegetable oil are added and mixed evenly to obtain a vegetable gel mixture.

5. The juicy popping plant meat according to claim 1, characterized in that: The preparation method of the plant drawing protein material mass is as follows: In parts by weight, 74-76 parts of vegetable fibrous protein, 4-6 parts of spice powder, 4-6 parts of vegetable oil, 0.1-0.2 parts of red yeast rice, 0.1-0.3 parts of TG enzyme, 1-2 parts of salt, and 2-3 parts of white sugar are added into a blender and mixed evenly to obtain a fibrous protein material mass.

6. The method for preparing juicy popping plant meat according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: 100 parts of the plant gel mixture were taken by weight and vacuum-exhausted. After completion, the mixture was taken out and placed in a plastic film and pressed into a film with a thickness of 2-3 mm. The film is steamed in water, taken out and cooled, and cut into blocks, 30 parts of emulsified oil beads are spread between two cut films, and compacted as plant tendons for later use; In the plant meat mold, first spread 30 portions of the drawn protein mass, then spread 1 piece of plant tendon, and finally spread 30 portions of the drawn protein mass, and compact them; after compacting, spread 1 piece of plant tendon again, and finally spread 30 portions of the drawn protein mass, and compact them; cut them into required sizes, vacuum pack them, and sterilize them to get juicy and bursting plant meat.

7. The method according to claim 6, characterized in that In step (1), the vacuum exhaust conditions are set as: vacuum degree: -0.09 Kpa; vacuum time: 60 seconds.

8. The method according to claim 6, characterized in that In step (2), the steaming conditions are set as follows: temperature 85-100° C.; time: 10-12 minutes.

9. Application of the juicy bursting plant meat prepared by the method of claims 1 to 8 in the food field.

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