Multi-level simulated meat fiber and preparation method thereof

Abstract

The invention discloses a multi-level simulated meat fiber and a preparation method thereof, and belongs to the technical field of food. The preparation method of the multi-level simulated meat fiber comprises the following steps: preparing a potato glucose water culture medium; inoculating the liquid strain into a potato glucose water culture medium, and culturing for 7-8 days to obtain a liquid seed; inoculating the liquid seeds into a fermentation tank, and performing deep fermentation; filtering water and harvesting to obtain fermentation product mycelia; placing the mycelium in a water bath kettle for water bath; adding auxiliary materials, and uniformly mixing the auxiliary materials with the mycelia to obtain a mycelia mixture; performing freezing; unfreezing at room temperature, putting into an air fryer, and heating; and storing the heated hypha mixture under a refrigeration condition of 0-4 DEG C. The multi-level simulated meat fiber is finer and smoother, has real meat texture, and maintains the nutritional ingredients of the raw materials at the same time.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a multi-level simulated meat fiber and a preparation method thereof. Background Art

[0002] With the growth of the global population and the improvement of living standards, the demand for high-quality protein is increasing. However, traditional animal protein resources are facing an increasingly severe "gap" problem. According to the Organization for Economic Cooperation and Development (OECD), by 2030, China's meat supply gap will exceed 38 million tons. In addition, the production methods of traditional animal husbandry occupy a lot of land and water resources, and have a large amount of greenhouse gas emissions, which puts a lot of pressure on the environment. Therefore, the development of simulated meat products can not only alleviate the shortage of protein resources, but also has important environmental protection significance.

[0003] Although simulated meat products have gradually become a hot topic in the food industry due to their health advantages such as low calories, low cholesterol and rich dietary fiber, the existing methods for preparing simulated meat fibers have some disadvantages. These methods mainly include using high-temperature and high-pressure extrusion equipment to process plant protein raw materials to form a fiber structure; or using protein solutions as raw materials to make thin and long fibers through spinning technologies such as wet spinning, dry spinning, and electrospinning; and using 3D printers to print simulated meat fibers with specific structures by adjusting printing parameters to form a texture and taste similar to real meat.

[0004] However, these methods have some shortcomings. First, extrusion may result in insufficient meat texture and fail to fully simulate the appearance and taste of real meat. Second, the cost of extrusion equipment is high, which increases production costs. In addition, the high-temperature extrusion process may destroy or lose some nutrients in the protein raw materials, affecting the quality and nutritional value of the final product. Summary of the invention

[0005] The present invention aims to provide a multi-level simulated meat fiber and a preparation method thereof, to provide a more delicate simulated meat fiber with a real meat texture, while maintaining the nutritional components of the raw materials and reducing production costs.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A method for preparing multi-level simulated meat fibers comprises the following steps: S1. preparing potato glucose water culture medium; S2, inoculating the liquid strain into the potato glucose water culture medium obtained in step S1, culturing for 7 to 8 days to obtain liquid seeds; S3, connecting the liquid seeds to the fermentation tank for deep fermentation; S4, filtration and harvesting: After the deep fermentation culture is completed, the fermentation product mycelium is filtered through three layers of gauze and washed with distilled water 3 to 4 times; S5, placing the mycelium obtained in step S4 in a water bath, taking it out and filtering it through three layers of gauze, squeezing it until no water overflows; S6, adding vegetable oil, seasoning, calcium ions and plant-based pigments, rolling and stirring for 20 to 30 minutes to evenly mix them with the mycelium to obtain a mycelium mixture; S7, freezing the mycelium mixture obtained in step S6; S8, thawing the mycelium mixture obtained in step S7 at room temperature, placing it in an air fryer, and heating it; S9. Store the heated mycelium mixture in a refrigerated condition at 0-4°C.

[0007] Preferably, the potato glucose water culture medium in step S1 is prepared as follows: 200-300 g of potato is cut into pieces, put into 1 L of water and boiled for 30-40 min, filtered through three layers of gauze, and the filtrate is added with 10-30 g of glucose, 3-4 g of peptone, 1-2 g of magnesium sulfate, and 2-3 g of potassium dihydrogen phosphate, and the volume is fixed to 1 L.

[0008] Preferably, in step S2, the liquid strain is one of edible fungi or edible non-toxic mold, the inoculation amount of the liquid strain is 10%-15% of the liquid volume, and the culture conditions are 150-180 rpm and 23-27°C.

[0009] Preferably, in step S3, the liquid seed inoculation amount is 5% to 10% of the liquid volume.

[0010] Preferably, in step S3, the submerged fermentation medium comprises the following raw materials in parts by weight: 30-40 g / L glucose, 3-4 g / L peptone, 2-3 g / L magnesium sulfate, and 3-4 g / L potassium dihydrogen phosphate, and the liquid volume of the medium is 60%-80% of the tank capacity; The deep fermentation process parameters are: air intake of 2-4 L / min, stirring speed of 30-60 rpm, and deep fermentation culture of 6-7 days.

[0011] Preferably, in step S5, the water bath temperature is 80-85° C., and the water bath time is 5-10 min.

[0012] Preferably, in step S6, the vegetable oil is one or more of soybean oil, sunflower oil, and corn oil, and the mass ratio of the vegetable oil to the mycelium is (0.05-0.15):1; The seasoning is one or more of pepper, edible salt, meat flavor, and spices, and the mass ratio of the seasoning to the mycelium is (0.025-0.1):1; The plant-based pigment is one or more of monascus red, betalain red, and capsanthin, and the mass ratio of the pigment to the mycelium is (0.001-0.01):1; The calcium ion is one or both of calcium chloride and calcium sulfate, and the mass ratio of calcium salt to mycelium is (0.001~0.002):1.

[0013] Preferably, in step S7, the freezing process parameters are: freezing at a temperature of -20°C to -24°C for more than 12 hours.

[0014] Preferably, in step S8, the heating process parameters are: heating at 180-200° C. for 10-12 min.

[0015] The present invention also provides a multi-level simulated meat fiber prepared by the preparation method as described above.

[0016] Compared with the prior art, the present invention has the following advantages and technical effects: (1) The multi-level simulated meat fiber preparation method of the present invention effectively avoids the destruction or loss of nutrients that may be caused by the traditional high-temperature and high-pressure extrusion process by adopting the technical route of fermented filamentous mycelium combined with colloid chemistry, thereby better maintaining the nutritional components of the protein raw materials during the production process and improving the nutritional value of the simulated meat fiber. At the same time, thanks to the natural three-dimensional structure of the fermented filamentous mycelium and the precise regulation of colloid chemistry, the simulated meat fiber prepared by this method is closer to real meat in appearance and taste, with a more delicate and realistic meat texture, meeting consumers' demand for food taste and flavor.

[0017] (2) The fermentation and colloid chemistry methods used in the present invention require lower equipment costs and a simpler production process. Compared with existing high-temperature and high-pressure extrusion equipment, the production cost of simulated meat fibers is significantly reduced. In addition, the present invention reduces the occupation of land and water resources during the production process, while reducing greenhouse gas emissions, showing better environmental friendliness and helping to achieve sustainable development of the food industry.

[0018] (3) The simulated meat fiber prepared by the present invention has the characteristics of low calories, low cholesterol and rich dietary fiber, which meets the needs of modern consumers for healthy food. In summary, the present invention has shown significant technical advantages in maintaining nutrients, simulating meat texture, reducing production costs, environmental friendliness and meeting health needs, and provides an innovative, efficient, economical and environmentally friendly solution for the development of simulated meat products, which is expected to promote the development of the food industry in a healthier and more sustainable direction.

[0019] The technical solution of the present invention is further described in detail below through embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is the multi-level simulated meat fiber anatomical diagram provided in Example 1. DETAILED DESCRIPTION

[0021] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0022] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.

[0023] In the present invention, unless otherwise specified, other test materials and instruments and equipment are conventional test materials in the art and can be purchased through commercial channels.

[0024] Example 1 This example provides a multi-level simulated meat fiber, and the preparation method includes the following steps: S1. Prepare a potato glucose water culture medium, wherein the potato glucose water culture medium is prepared as follows: cut 300 g of potato into pieces, put into 1 L of water and boil for 30 min, filter through three layers of gauze, take the filtrate and add 20 g of glucose, 3 g of peptone, 1.5 g of magnesium sulfate, and 3 g of potassium dihydrogen phosphate, and adjust the volume to 1 L; S2, inoculating the Pleurotus eryngii liquid spawn at a 10% inoculation rate into the potato glucose water culture medium obtained in step S1, and culturing at 150 rpm and 25° C. for 7 days to obtain liquid seeds; S3. Add the liquid seed to the fermentation tank and carry out deep fermentation for 6 days under the conditions of air intake of 3L / min and stirring speed of 40rpm. The liquid seed inoculation amount is 10% of the liquid volume. The deep fermentation medium includes the following raw materials by weight: 40g / L glucose, 4g / L peptone, 2g / L magnesium sulfate, 3g / L potassium dihydrogen phosphate, and the liquid volume of the medium is 70% of the tank capacity. S4, filtration and harvesting: After the submerged fermentation culture is completed, the fermentation product mycelium is filtered through three layers of gauze and washed three times with distilled water; S5, placing the mycelium obtained in step S4 in a water bath at 80° C. for 10 min, removing the mycelium and filtering it through three layers of gauze, and squeezing until no water overflows; S6, adding 10 mL soybean oil, 3 g edible salt, 2 g spices, 0.2 g calcium chloride and 0.2 g betaine, rolling and stirring for 20 min to evenly mix with 200 g mycelium to obtain a mycelium mixture; S7, freezing the mycelium mixture obtained in step S6 at -20°C for 24 hours; S8, thawing the mycelium mixture obtained in step S7 at room temperature, placing it in an air fryer, and heating it at 180° C. for 12 min; S9. Store the heated mycelium mixture at 4°C.

[0025] Effect verification: 1. The nutritional components of the simulated meat provided in Example 1 were measured. The results are shown in Table 1.

[0026] Table 1 Basic nutritional content of simulated meat

[0027] 2. The multi-level simulated meat fibers provided in Example 1 were dissected and observed. The results are as follows: Figure 1 .

[0028] Depend on Figure 1 It can be seen that the fibers of the mycelium itself and the mycelium fibers are aggregated to form a multi-layered fiber structure similar to muscle tissue.

[0029] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A method for preparing multi-level simulated meat fibers, characterized in that: The steps include: S1. preparing potato glucose water culture medium; S2, inoculating the liquid strain into the potato glucose water culture medium obtained in step S1, culturing for 7 to 8 days to obtain liquid seeds; S3, connecting the liquid seeds to the fermentation tank for deep fermentation; S4, filtration and harvesting: After the deep fermentation culture is completed, the fermentation product mycelium is filtered through three layers of gauze and washed with distilled water 3 to 4 times; S5, placing the mycelium obtained in step S4 in a water bath, taking it out and filtering it through three layers of gauze, squeezing it until no water overflows; S6, adding vegetable oil, seasoning, calcium ions and plant-based pigments, rolling and stirring for 20 to 30 minutes to evenly mix them with the mycelium to obtain a mycelium mixture; S7, freezing the mycelium mixture obtained in step S6; S8, thawing the mycelium mixture obtained in step S7 at room temperature, placing it in an air fryer, and heating it; S9. Store the heated mycelium mixture in a refrigerated condition at 0-4°C.

2. The preparation method according to claim 1, characterized in that: The potato glucose water culture medium described in step S1 is prepared as follows: 200-300 g of potato is cut into pieces, put into 1 L of water and boiled for 30-40 min, filtered through three layers of gauze, and the filtrate is added with 10-30 g of glucose, 3-4 g of peptone, 1-2 g of magnesium sulfate, and 2-3 g of potassium dihydrogen phosphate, and the volume is fixed to 1 L.

3. The preparation method according to claim 1, characterized in that: In step S2, the liquid strain is one of edible fungi or edible non-toxic molds, the inoculation amount of the liquid strain is 10%-15% of the liquid volume, and the culture conditions are 150-180rpm and 23-27°C.

4. The preparation method according to claim 1, characterized in that: In step S3, the liquid seed inoculation amount is 5% to 10% of the liquid volume.

5. The preparation method according to claim 1, characterized in that: In step S3, the submerged fermentation medium includes the following raw materials in parts by weight: 30-40 g / L glucose, 3-4 g / L peptone, 2-3 g / L magnesium sulfate, and 3-4 g / L potassium dihydrogen phosphate, and the liquid volume of the medium is 60%-80% of the tank capacity; The deep fermentation process parameters are: air intake of 2-4 L / min, stirring speed of 30-60 rpm, and deep fermentation culture of 6-7 days.

6. The preparation method according to claim 1, characterized in that: In step S5, the water bath temperature is 80-85° C., and the water bath time is 5-10 min.

7. The preparation method according to claim 1, characterized in that: In step S6, the vegetable oil is one or more of soybean oil, sunflower oil, and corn oil, and the mass ratio of the vegetable oil to the mycelium is (0.05-0.15):1; The seasoning is one or more of pepper, edible salt, meat flavor, and spices, and the mass ratio of the seasoning to the mycelium is (0.025-0.1):1; The plant-based pigment is one or more of monascus red, betalain, and capsanthin, and the mass ratio of the pigment to the mycelium is (0.001-0.01):1; The calcium ion is one or both of calcium chloride or calcium sulfate, and the mass ratio of calcium salt to mycelium is (0.001~0.002):

1.

8. The preparation method according to claim 1, characterized in that: In step S7, the freezing process parameters are: freezing at a temperature of -20°C to -24°C for more than 12 hours.

9. The preparation method according to claim 1, characterized in that: In step S8, the heating process parameters are: heating at 180-200° C. for 10-12 min.

10. The multi-level simulated meat fiber prepared by the preparation method according to any one of claims 1 to 9.

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