Haematococcus pluvialis pseudo-red-pulp plant textured protein and preparation method thereof

Abstract

The invention belongs to the field of food, relates to a haematococcus pluvialis red-flesh-like plant textured protein and a preparation method thereof, and aims to solve the problems that the color of the existing plant textured protein is incomparable to that of animal meat, the color of a product is not uniform, chromatic aberration is easy to generate, and the product quality is poor. The production process is complicated; and the color is unstable in the later storage and high-temperature processing process when the product is used as food. The haematococcus pluvialis pseudo-red-pulp plant textured protein is prepared from haematococcus pluvialis, soybean meal, cereal protein, bean protein and starch. When the dosage of the haematococcus pluvialis is 0.25-2.5 wt%, the color of the plant textured protein is similar to that of fresh pork and fresh beef, and the color is stable after repeated freezing and thawing for the first day, the third day, the fifth day, the seventh day and the fourteenth day; and the color change is not obvious after cooking at 60 DEG C for 2.5 hours. The extruded product has the color imitating animal red meat, can still maintain good color even in the extrusion preparation process, and is resistant to high temperature, high pressure and high humidity environments.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and relates to a plant tissue protein of pseudo-red meat of Haematococcus pluvialis and a preparation method thereof. Background Art

[0002] With the increasing awareness of health issues related to meat consumption, the plant-based meat industry has developed rapidly. According to current reports and data analysis, the global plant-based meat market is expected to reach US$30.92 billion by 2026, with a compound annual growth rate of 14.8%. Although meat analogs produced by high-moisture extrusion technology currently have similar properties, nutrition and obvious fiber structure to animal meat, they still face great challenges in appearance. Color is the main factor in consumer taste perception and overall acceptance of meat analogs. Consumers tend to associate it with taste, freshness, storage time, etc. Some researchers have proposed that meat analogs should have color attributes similar to traditional raw meat (red) or cooked meat (brown). Compared with animal meat, meat analogs lack obvious "meat color" and lack appeal, which is also a major challenge in simulating real meat.

[0003] In recent years, microalgae have been added to meat analogs as a new source of protein due to their high protein content and nutritional value. Haematococcus Pluvialis (HP) is a unicellular green algae that grows in fresh water and is rich in carotenoids, of which astaxanthin and its isomers account for 69.69% of the total carotenoids, lutein accounts for 27%, and β-carotene accounts for about 3%. Astaxanthin has dual activity as an antioxidant and a colorant, and can be used as a colorant to make meat analogs to imitate the appearance of meat. Under the conditions of wet heat and high temperature and high pressure shear, pigments usually degrade, which is not conducive to the stability of product color. Therefore, plant tissue protein is usually formulated and dyed later to make the product present the color of animal meat. This kind of later-modulated color usually has problems such as uneven dyeing and color difference; at the same time, it also increases the product production process, resulting in an increase in processing costs. There are also some existing studies such as patent CN11307096A, which discloses a plant meat containing astaxanthin and a method for making the same. After fully mixing plant textured protein, seasoning sauce and yolk, astaxanthin is added at 60°C and naturally cooled to 40°C, and then extruded into a mold to obtain plant meat containing astaxanthin. Although the patent does not use a high-moisture extrusion method to prepare plant textured protein containing astaxanthin, there are still problems of complex process and high processing cost; and although the method prepares plant meat containing astaxanthin under relatively low temperature conditions (adding astaxanthin at 60°C and naturally cooling to 40°C) in the early stage, it is difficult to avoid the degradation of astaxanthin during the later cooking process, resulting in the problem that the color of plant textured protein is still difficult to maintain stability.

[0004] Therefore, the problems that still exist in the reality of plant textured protein (i.e., meat analogs) are: as mid-range food products, meat analogs in subsequent food production, (1) need to undergo both low-temperature storage and often high-temperature processing such as steaming, and these processes require high stability and tolerance of the pigment. (2) The pigment used must also be compatible with other ingredients in the plant protein meat and not affect its texture, flavor, and nutritional qualities. The effect of the pigment should be able to imitate the color changes of real meat before, during, and after cooking, such as blood red. (3) At the same time, in production, the cost of the pigment should be as low as possible, and the environmental friendliness of the pigment should be as high as possible to reduce the environmental burden and carbon footprint of plant protein meat. Therefore, it is still necessary to explore a method for preparing plant textured protein that meets the above requirements. Summary of the invention

[0005] In view of the technical problems that the color of existing plant tissue proteins cannot be compared with animal meat, the color of the products is uneven, color difference is easy to occur, the production process is complicated, and the color is unstable during the later storage and high-temperature processing of food, the present invention proposes a plant tissue protein of Haematococcus pluvialis imitating red meat and a preparation method thereof. The present invention adds Haematococcus pluvialis in the form of raw materials, and the product has the color of imitating animal red meat after being extruded, without the need for later modulation and dyeing, which can simplify the process and save costs. And even in the extrusion preparation process, it can still maintain a good color and be resistant to high temperature, high pressure and high humidity environment. The meat color can simulate animal red meat such as pork and beef according to the addition amount of different Haematococcus pluvialis. The color of the plant tissue protein (HHTVP) of Haematococcus pluvialis imitating red meat prepared by the present invention is similar to that of fresh pork and fresh beef, and the color remains stable after repeated freezing and thawing on the 1st, 3rd, 5th, 7th and 14th days or after cooking at 60°C.

[0006] In order to achieve the above object, the technical solution of the present invention is achieved as follows:

[0007] A plant textured protein of Haematococcus pluvialis imitating red meat comprises Haematococcus pluvialis, soybean meal, grain protein, bean protein and starch; the amount of Haematococcus pluvialis added is 0.25-2.5wt% of the total weight of the soybean meal, the grain protein and the bean protein; the color chroma index a* of the plant textured protein of Haematococcus pluvialis imitating red meat is maintained between 8 and 18, and the b* is maintained between 14 and 16; after repeated freezing and thawing on the 1st, 3rd, 5th, 7th and 14th days, the chroma index a* is maintained between 8 and 18, and the b* is maintained between 14 and 16; after being steamed at 60°C for 2.5h, the chroma index a* is maintained between 8 and 18, and the b* is maintained between 13 and 15.

[0008] The haematococcus pluvialis is haematococcus pluvialis thalli, haematococcus pluvialis powder, haematococcus pluvialis extract or a food-grade processing raw material prepared by processing haematococcus pluvialis.

[0009] The cereal protein includes wheat or rice; the legume protein includes soybean or pea; and the starch includes wheat starch or corn starch.

[0010] The added amount of soybean meal is 43wt%; the added amount of cereal protein is 24wt%; the added amount of bean protein is 33wt%; and the total mass fraction of soybean meal, cereal protein and bean protein is 100%.

[0011] Calculated based on the total weight of soybean meal, cereal protein and bean protein, the added amount of Haematococcus pluvialis is 0.25-2.5wt%, and the added amount of starch is 8wt%.

[0012] When the amount of Haematococcus pluvialis added exceeds 2.5wt%, the following problems may occur: ① Changes in physical properties: Adding too much Haematococcus pluvialis may cause changes in the physical properties of the product. It may affect the structure, texture and taste of the product, causing the product to not meet the expected characteristics. It may have a negative impact on the feasibility and stability of the product. It may affect the processing performance, storage stability and shelf life of the product. ② Increased costs: If the amount is too much, it will increase production costs.

[0013] The method for preparing the plant textured protein of Haematococcus pluvialis pseudo-red meat comprises adding Haematococcus pluvialis in the form of powder, and the steps are as follows:

[0014] (1) weighing Haematococcus pluvialis, soybean meal, cereal protein, bean protein, and starch according to weight, and mixing them to obtain a premix;

[0015] (2) setting the extrusion temperature, and then extruding the premix of step (1) and water into a mold, thereby obtaining the plant textured protein of Haematococcus pluvialis pseudo-red meat.

[0016] The amount of water added in step (2) is 20-70% of the total mass of the premix.

[0017] According to the different moisture content of plant textured protein, it can be divided into high-moisture plant textured protein and low-moisture plant textured protein. In this application, high-moisture extrusion is a physical modification technology of plant protein. It is a technology that changes the structure of plant protein under high-moisture conditions through physical modification of protein to produce edible plant protein products (also known as simulated meat or simulated meat) with meat fiber structure. At present, there is no clear definition of high-moisture extrusion and texturization technology of plant protein in the world. "High moisture" is defined as the moisture content of the material during the extrusion process should be greater than 40%-80%, and low moisture extrusion is usually below 40% (Sun Zhaoyong, Chen Fengliang, Zhang Bo, etc. Research progress of high-moisture extrusion and texturization technology of plant protein [J]. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(03): 308-312.).

[0018] The device used for extrusion molding in step (2) is a twin-screw extrusion system, and the extrusion temperature is 30-175°C.

[0019] The twin-screw extrusion system is divided into zones I-VI, whose temperatures are 30°C, 60-90°C, 110-130°C, 130-155°C, 135-175°C and 140-175°C respectively; wherein zone I is the feeding zone. The purpose of the partitioning of the present invention is: ① to make the temperature control more refined: increasing the number of partitions can provide more precise temperature control. Each zone can adjust the temperature independently to meet the temperature changes required in the extrusion process at different stages. This enables more accurate temperature control at different preparation stages to achieve more precise product quality control. ② better adapt to different materials and formulations: different materials and formulations may have different sensitivities to temperature changes. By increasing the number of partitions, the extrusion process requirements of different materials and formulations can be better adapted. The temperature of each zone can be adjusted according to the specific materials and formulations to achieve the best extrusion effect and product performance. ③ improve production efficiency: by increasing the number of partitions, the efficiency of the extrusion process can be optimized. The temperature of each zone can be adjusted according to the characteristics and process requirements of the product to achieve higher production efficiency. Proper temperature control can increase extrusion speed, increase output, and reduce the defective rate in production. ④ Optimize product quality and consistency: Fine temperature control can help optimize the physical and chemical properties of the product and improve the quality and consistency of the product. Different temperature conditions can affect the texture, color, taste and other characteristics of the product. By finely controlling the temperature of each area, the desired product characteristics can be better achieved and consistency between batches can be ensured.

[0020] And the feeding zone temperature is set at 30℃ for the following purposes: ① Finished product quality: Changes in feeding temperature may affect the physical and chemical reactions during the preparation of simulated red meat. Different temperature conditions may lead to the formation of different colors, textures and taste characteristics, thus affecting the final quality of the finished product. ② Reaction rate: An increase in feeding temperature may accelerate the rate of chemical reactions. Higher temperatures can promote the reaction and thus shorten the time required for the preparation process. ③ Energy consumption and cost: Higher feeding temperatures may require higher energy consumption because additional heating energy needs to be provided. This may increase production costs and energy consumption.

[0021] During extrusion in step (2), the feeding rate of the twin-screw extrusion system is 1.1-3.5 kg / h and the water intake rate is 0.6-3.5 L / h.

[0022] The present invention has the following beneficial effects:

[0023] 1. Compared with the technical problems of uneven coloring, easy color difference, complex production process and unstable color during later storage and high-temperature processing of plant textured protein products, the present invention adopts an extrusion method to add Haematococcus pluvialis as a raw material, rather than preparing plant textured protein and then modulating and coloring it. After the product is extruded, the plant textured protein of the present invention has the color of animal red meat, and can still maintain a good color even during the extrusion preparation process. At the same time, the color has the characteristics of heat and moisture stability in high temperature, high pressure, and high humidity environments (i.e., the color is stable during processing such as cooking). In addition, the color of the plant textured protein (HHTVP) of Haematococcus pluvialis simulated red meat prepared by the present invention is similar to that of fresh pork and fresh beef, and the color remains stable after repeated freezing and thawing on the 1st, 3rd, 5th, 7th, and 14th days or after cooking at 60°C, which meets the requirements of low-temperature storage and high-temperature processing such as cooking when the plant textured protein is used as food. The invention solves the problem in the prior art that the color of plant tissue protein cannot be compared with animal meat, and the product needs to be colored later, but the dyeing is uneven and an additional dyeing process is required. The meat color of the plant tissue protein of the prepared Haematococcus pluvialis simulated red meat can simulate animal red meat such as pork and beef according to the different addition amounts of Haematococcus pluvialis.

[0024] 2. The present invention explores the quality of plant textured protein of red meat of Haematococcus pluvialis and the feasibility of its meat analog colorant. The study found that: the water holding capacity of HHTVP first increases and then decreases with the increase of HP addition, and the oil holding capacity has no significant effect; the addition of HP weakens the elasticity of HHTVP, but the hardness, chewiness and resilience are enhanced, and the degree of organization reaches the maximum when HP is added at 0.75%. The color of HHTVP with 1.00% HP added is close to that of fresh beef tenderloin, and the color of HHTVP with 0.25% HP added is closer to that of fresh pork tenderloin; the addition of 0.25% to 1.25% HP does not make HHTVP carry algae smell. In particular, in the 14-day color stability test, the color of HHTVP was not significantly affected by light-proof frozen storage during repeated freezing and thawing on the 1st, 3rd, 5th, 7th and 14th days; the color of HHTVP did not change significantly after 60℃ water bath cooking for 2.5h. It has high color stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1The color of plant tissue protein with different addition amounts of Haematococcus pluvialis is compared with that of pork tenderloin and beef tenderloin, wherein blank is a blank control sample without adding Haematococcus pluvialis, 0.25% HP is a sample with 0.25% Haematococcus pluvialis added, 0.5% HP is a sample with 0.5% Haematococcus pluvialis added, 0.75% HP is a sample with 0.75% Haematococcus pluvialis added, 1.00% HP is a sample with 1.00% Haematococcus pluvialis added, and 1.25% HP is a sample with 1.25% Haematococcus pluvialis added.

[0027] Figure 2 It is the silk-forming effect of the plant tissue protein of Haematococcus pluvialis after frying.

[0028] Figure 3 This is a color comparison curve between Haematococcus pluvialis plant textured protein and real meat.

[0029] Figure 4 This is the effect of the addition of Haematococcus pluvialis powder on the structural properties of plant tissue protein, where hardness refers to hardness, chewiness refers to chewiness, resilience refers to resilience, and springiness refers to elasticity.

[0030] Figure 5 Radar chart for sensory evaluation of plant textured protein from Haematococcus pluvialis.

[0031] Figure 6 This is a diagram of the color changes of Haematococcus pluvialis plant tissue protein during frozen storage. The left figure shows the effect of freezing on the chromaticity index a* of Haematococcus pluvialis plant tissue protein; the right figure shows the effect of freezing on the chromaticity index b* of Haematococcus pluvialis plant tissue protein.

[0032] Figure 7 This is a diagram of the color changes of plant tissue protein of Haematococcus pluvialis when cooked in a water bath at 60℃. The left figure shows the effect of cooking at 60℃ on the chromaticity index a* of plant tissue protein of Haematococcus pluvialis; the right figure shows the effect of cooking at 60℃ on the chromaticity index b* of plant tissue protein of Haematococcus pluvialis. DETAILED DESCRIPTION

[0033] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are conventional methods.

[0035] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0036] In the following examples of the present invention, "%" refers to the mass percentage of each raw material.

[0037] The twin-screw press used in the present invention is a co-rotating meshing twin-screw extruder, model CLEXTRAL Ev02, purchased from France Clextral Co., Ltd. The freeze-drying machine is a LGJ-10 freeze-drying machine purchased from China Sihuan Furui Ke Instrument Technology Development Co., Ltd. The multifunctional colorimeter model is a CR-400 colorimeter purchased from Japan MINALA Co., Ltd.

[0038] Soybean meal (M), Shandong Yuwang; soy protein isolate (SPI), Shandong Yuwang; gluten (G), Yihai Kerry; wheat starch (WS), Yihai Kerry. Haematococcus pluvialis (HP), commercially available; fresh pork tenderloin and beef tenderloin were both commercially available.

[0039] Example 1

[0040] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0041] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0042] (2) The amount of Haematococcus pluvialis added was set to 0.25%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0043] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0044] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0045] Example 2

[0046] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0047] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0048] (2) The addition amount of Haematococcus pluvialis was set to 0.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0049] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0050] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0051] Example 3

[0052] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0053] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0054] (2) The amount of Haematococcus pluvialis added was set to 0.75%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0055] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0056] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0057] Example 4

[0058] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0059] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0060] (2) The addition amount of Haematococcus pluvialis was set to 1.0%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0061] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0062] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0063] Example 5

[0064] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0065] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0066] (2) The amount of Haematococcus pluvialis added was set to 1.25%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0067] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0068] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0069] Example 6

[0070] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0071] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0072] (2) The amount of Haematococcus pluvialis added was set to 1.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0073] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 1.1 kg / h, water inlet 1.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 60 °C, 110 °C, 130 °C, 135 °C, and 140 °C, respectively, and the cooling die temperature was 60 °C.

[0074] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0075] Example 7

[0076] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0077] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0078] (2) The addition amount of Haematococcus pluvialis was set to 2%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0079] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 2.4 kg / h, water inlet 3.5 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 80 °C, 115 °C, 155 °C, 160 °C, and 150 °C, respectively, and the cooling die temperature was 60 °C.

[0080] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0081] Example 8

[0082] A method for preparing red meat-like plant textured protein from Haematococcus pluvialis, comprising the following steps:

[0083] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0084] (2) The amount of Haematococcus pluvialis added was set to 2.5%. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0085] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.5 kg / h, water inlet 0.6 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 70 °C, 130 °C, 145 °C, 175 °C, and 175 °C, respectively, and the cooling die temperature was 60 °C.

[0086] (4) The plant textured protein prepared by extrusion of Haematococcus pluvialis to prepare pseudo-red meat was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0087] Comparative Example 1

[0088] A method for preparing plant textured protein, comprising the following steps:

[0089] (1) The proportion of the raw material compound powder is 43% soybean meal, 33% soy protein isolate, 24% gluten, and 8% wheat starch.

[0090] (2) No Haematococcus pluvialis was added. The plant textured protein was prepared by extrusion using a co-rotating intermeshing twin-screw extruder.

[0091] (3) The extrusion process parameters were set as follows: screw speed 280 rpm, feed rate 3.2 kg / h, water inlet 3.2 L / h, the temperatures of barrel zones I to VI were set to 30 °C, 90 °C, 120 °C, 140 °C, 150 °C, and 160 °C, respectively, and the cooling die temperature was 60 °C.

[0092] (4) The extruded plant textured protein was trimmed into a certain length, packaged in a dark place, and stored in a cold storage (short-term storage can be at 4°C, and long-term storage can be stored at -18°C after quick freezing). The HHTVP was freeze-dried (LGJ-10 freeze dryer, China Sihuan Furui Technology Development Co., Ltd.) for later use.

[0093] Performance Analysis

[0094] The analysis and test of the red meat-like plant textured protein product prepared from Haematococcus pluvialis prepared in Examples 1-5 and Comparative Example 1 are as follows:

[0095] (1) Determination of basic raw material indicators

[0096] The components of soybean meal, soybean protein isolate, gluten, wheat starch and Haematococcus pluvialis were determined according to the methods in the national standard. The moisture content was determined according to GB 5009.3-2016; the ash content was determined according to GB 5009.4-2016; the protein content was determined according to GB 5009.5-2016; and the crude fat content was determined according to GB 5009.6-2016.

[0097] Table 1 Basic ingredients of raw materials

[0098]

[0099] Note: Ash, crude protein and crude fat in the table are all on dry basis.

[0100]

[0101] (2) Determination of quality indicators of plant textured protein from red meat prepared from Haematococcus pluvialis

[0102] (2.1) Determination of color

[0103] The color of the high-moisture textured protein added with Haematococcus pluvialis (i.e., the plant textured protein of Haematococcus pluvialis imitating red meat) was compared with that of fresh pork tenderloin and fresh beef tenderloin. The L*, a*, b*, and △E of the samples were measured using a multi-functional colorimeter (CR-400 colorimeter, Japan MINALA Co., Ltd.).

[0104] Color is one of the most influential visual appearance characteristics of plant textured protein and is an important indicator for evaluating the freshness of plant textured protein and determining consumer purchasing behavior. The present invention compares the color of extruded plant textured protein with that of fresh pork tenderloin and fresh beef tenderloin.

[0105] The color of plant tissue protein is mainly determined by the Maillard reaction and the color of the raw material itself. The larger the lightness index L* value, the brighter the color of the object being tested. The chromaticity index a* and b* jointly determine the hue. A positive a* value indicates a reddish color, while a negative value indicates a greenish color. A positive b* value indicates a yellowish color, while a negative value indicates a bluish color. The larger the absolute value, the more serious the bias. Figure 1 , Figure 2 and Figure 3 It can be seen that with the increase in the amount of Haematococcus pluvialis, the brightness of the plant textured protein decreases, the red hue increases, and the yellow hue has no significant change. The redness value of fresh beef tenderloin is similar to that of the plant textured protein with 1.25% Haematococcus pluvialis, and the yellowness value is similar to that of the plant textured protein with 1.00% Haematococcus pluvialis. The yellowness value of fresh pork tenderloin is significantly lower than that of plant textured protein, while the brightness and redness values ​​are closest to the plant textured protein of the blank group.

[0106] (2.2) Determination of water holding capacity

[0107] Use an analytical balance to accurately weigh 3.0 g (W1) of HHTVP sample crushed through an 80-mesh sieve into a centrifuge tube (W2), add 18 mL of distilled water, vortex and shake evenly, then let stand for 30 minutes. Centrifuge the centrifuge tube at 4860 g for 5 minutes, pour off the supernatant and weigh (W3).

[0108] The calculation formula is as follows: Water holding capacity (g / g) = (W3-W2-W1) / W1

[0109] (2.3) Determination of oil retention

[0110] Add 4.0 g (W2) of HHTVP sample crushed through an 80-mesh sieve to a centrifuge tube of known weight (W1), add 16 mL of soybean oil to the centrifuge tube, vortex and shake evenly, let it stand for 30 minutes, and then centrifuge at 2160 g for 30 minutes, pour out the supernatant, wipe off the oil stains on the tube mouth, and weigh the centrifuge tube (W3).

[0111] The calculation formula is as follows: Oil retention (g / g) = (W3-W2-W1) / W2

[0112] (2.4) Determination of texture and organization

[0113] HHTVP was measured using a physical property tester (TA-XT PLUS physical property tester, SMS Company, UK) in TPA mode. The thickness of HHTVP was maintained and cut into small pieces of 2cm×2cm. The P / 50 probe was used for texture testing, and the A-ECB probe was used for the determination of the degree of organization. The test speed was 1.0mm / s, and the trigger force was 5g. The compression thickness of the P / 50 probe was set to 50% of the sample thickness, and the sample was reciprocated twice to obtain indicators such as hardness, adhesion, elasticity, cohesion and chewiness. The shear thickness of the A-ECB probe was set to 75% of the sample thickness to obtain the transverse shear force, longitudinal shear force and the size of the work done. The size of the transverse shear force is used to characterize the size of the shear strength, and the ratio of the work done by the transverse cut to the work done by the longitudinal cut is used to quantitatively characterize the size of the organization, that is, the degree of organization. 15 parallels were measured for each sample, and the average value was taken.

[0114] Table 2 Effects of different addition amounts of Haematococcus pluvialis powder on the geochemical degree and water and oil retention capacity of high-moisture meat analogs

[0115]

[0116] Note: Different letters in the same column indicate significant differences (p < 0.05)

[0117] Haematococcus pluvialis (HP) is rich in lipids and dietary fiber, and its addition will affect the cross-linking of proteins during extrusion, thereby affecting the texture change. Figure 4 It can be seen that the addition of Haematococcus pluvialis can significantly change the texture characteristics of plant textured protein. The hardness of plant textured protein decreases first and then increases with the increase of the amount of Haematococcus pluvialis added. When the addition amount of HP is 0.5%, the hardness is the lowest. The change trend of chewiness and hardness is consistent. The sensory evaluation results show that ( Figure 5 ), the plant textured protein with 0.5% HP was the worst, which was consistent with the texture index. When the addition amount of Haematococcus pluvialis was 1.25%, the hardness and chewiness of the plant textured protein were the greatest.

[0118] When the addition amount of Haematococcus pluvialis was 0.75%, the degree of organization reached a maximum of 3.52, which was higher than the degree of fibrosis of the blank group. However, when the addition amount was in the range of 1.00% to 1.25%, the degree of organization of plant textured protein decreased significantly (p < 0.05). The addition of Haematococcus pluvialis residues loosened the lamellar and fibrous structure of plant textured protein. This may be due to the high resistance of the microalgae cell wall and the fact that the addition of HP increased the fat content of the raw material.

[0119] Water holding capacity is an indicator of the ability of a material to retain water when external pressure (such as centrifugation) is applied. As shown in Table 1, the water holding capacity of plant textured protein increases first and then decreases with the increase in the amount of Haematococcus pluvialis added. Combined with the texture characteristics of plant textured protein, this may be because the addition of Haematococcus pluvialis makes the plant textured protein harder and less likely to retain water. There is no obvious change trend in oil holding capacity within the range of 0-1.00% of Haematococcus pluvialis addition, and the oil holding capacity of HHTVP is significantly reduced when the addition amount reaches 1.25% (p < 0.05).

[0120] (2.5) Sensory evaluation

[0121] A sensory evaluation panel consisting of 20 trained food professionals was selected to evaluate the effects of different amounts of Haematococcus pluvialis on the quality of HHTVP from four aspects: color, smell, taste and overall acceptance. The full score for each evaluation indicator is 10 points.

[0122] Table 3 Sensory evaluation of HHTVP

[0123]

[0124] Sensory evaluation plays a vital role in assessing consumer acceptance of textured protein and market development. Evaluators evaluate plant textured protein based on color, smell, texture state, hardness and overall acceptance. The results are as follows: Figure 5 As shown. The color of plant textured protein was compared with fresh beef tenderloin. When the addition of Haematococcus pluvialis was 1.00%, its color was closer to fresh beef; in the discussion session, the evaluators pointed out that the color of plant textured protein with an addition of 0.25% HP was closer to fresh pork tenderloin. The appropriate increase in hardness (0.75% to 1.00% HP addition) is conducive to improving the sensory experience of plant textured protein.

[0125] In terms of smell, microalgae usually have unpleasant smells such as earthy, grassy, ​​and fishy. The flavor adjustment of microalgae meat analogs is also one of the current limitations of the application of microalgae in the field of artificial meat. In the present invention, the addition of 0.25% to 1.25% of Haematococcus pluvialis does not cause the plant textured protein to carry an "algae smell", and there is no significant difference in smell with the control group (p>0.05). In existing studies, it has also been proven that Spirulina undergoes a Maillard reaction through thermomechanical action in an extruder, causing the plant textured protein to present a unique algae flavor, similar to the chicken flavor, and the higher the addition amount, the more obvious the aroma of the plant textured protein.

[0126] (2.6) Storage stability in dark place

[0127] The vacuum-packed HHTVP samples were stored in a refrigerator at -18°C. After being frozen for 1, 3, 5, 7 and 14 days, the samples were taken out and cooled to room temperature (air thawed) to measure the a* and b* values ​​of HHTVP.

[0128] The moisture content of high-moisture plant textured protein (i.e., plant textured protein that simulates the red meat of Haematococcus pluvialis) can reach about 56%. From the mid-range extruded product to the final shelf product, it needs to be frozen and stored. During thawing, the binding state of water in the high-moisture extruded textured plant protein changes, causing juice loss, affecting the color and flavor of the high-moisture extruded textured plant protein. Therefore, it is particularly important to explore the color changes of high-moisture extruded textured plant protein under repeated freezing and thawing. In this experiment, the Haematococcus pluvialis plant textured protein prepared by extrusion was frozen and thawed every 1, 3, 5, 7, and 14 days. The thawed samples were frozen and continued to be frozen to test the corresponding indicators. Figure 6It can be seen that the a* values ​​of all plant textured proteins have a tendency to increase slowly during the repeated freezing and thawing process from 0 to 7 days, but the difference is not significant (p>0.05). During 7 to 14 days, the a* values ​​decreased. Overall, the a* values ​​of the blank group and the plant textured proteins with HP addition of 0.25% to 1.00% decreased slightly during the five repeated freezing and thawing processes in 14 days, with the decrease rates of 0.09, 0.05, 0.61, 0.34, and 0.17, respectively. However, the a* value of the plant textured protein with HP addition of 1.25% increased by 0.47 during the repeated freezing and thawing period. The b* value of HHTVP also has a tendency to decrease slightly, and the blank group and the plant textured proteins with 0.25% to 1.25% HP decreased by 0.01, 0.1, 0.87, 0.23, 0.51, and 0.41, respectively. It can be seen that repeated freezing and thawing within 14 days has no significant effect on color. That is, the color saturation index a* of the plant tissue protein of the pseudo-red meat of Haematococcus pluvialis is maintained between 8 and 18, and b* is maintained between 14 and 16; after repeated freezing and thawing on the 1st, 3rd, 5th, 7th and 14th days, the saturation index a* is maintained between 8 and 18, and b* is maintained between 14 and 16.

[0129] (2.7) Water bath cooking stability

[0130] The color changes of Haematococcus pluvialis in a 60℃ water bath at different times are as follows Figure 7As shown, the a* value of HHTVP with 0-0.75% HP added showed a downward trend after being boiled in water (0-0.5h), which may be due to the dissolution of the pigment of the organized protein epidermis. During the 0.5-2.5h water bath boiling, the Pa* value of HHT with 0.75% HP added showed a downward trend, and the a* values ​​of the other HHTVPs first increased and then decreased. Among them, the a* value of HHTVP with 0-0.50% HP added reached the maximum after 1.5h in the water bath, the a* value of HHTVP with 1.00% HP reached the maximum after 0.5h, and the a* value of HHTVP with 1.25% HP reached the maximum after 1h. Casella pointed out that astaxanthin is easily thermally degraded by temperature, which affects the concentration of astaxanthin and the concentration of trans and cis isomers. Therefore, in order to avoid excessive degradation of carotenoids in Haematococcus pluvialis and affect the color of HHTVP, it is best to control the water bath boiling time within 1.5h. The b* value of HHTVP shows a downward trend, indicating that the yellow hue is reduced. This is because the main raw material of HHTVP, soy protein, is light yellow, and the yellow substance soy isoflavones gradually dissolve in a 60°C water bath. In general, 60°C water bath cooking has no obvious effect on the color of the plant tissue protein of the pseudo-red meat of Haematococcus pluvialis. That is, the color chroma index a* of the plant tissue protein of the pseudo-red meat of Haematococcus pluvialis is maintained between 8-18, and b* is maintained between 14-16; after 2.5h of cooking at 60°C, the chroma index a* is maintained between 8-18, and b* is maintained between 13-15.

[0131] Therefore, after the present invention uses an extrusion method to add Haematococcus pluvialis in the form of raw materials and extrude the product, the plant textured protein of the Haematococcus pluvialis red meat has the color of animal red meat, and can still maintain a good color even in the extrusion preparation process, and also has the characteristics of high temperature, high pressure, and high humidity environment resistance. In addition, the color of the plant textured protein (HHTVP) of the Haematococcus pluvialis red meat prepared by the present invention is similar to fresh pork and fresh beef, the color of the HHTVP with 1.00% HP added is close to fresh beef tenderloin, and the color of the HHTVP with 0.25% HP added is closer to fresh pork tenderloin, and the addition of 0.25% to 1.25% HP does not make the HHTVP carry algae smell. And the color remains stable after repeated freezing and thawing on the 1st, 3rd, 5th, 7th, and 14th days or after cooking at 60°C, which meets the requirements of low-temperature storage and high-temperature processing such as cooking when the plant textured protein is used as food. The invention solves the problem in the prior art that the color of plant tissue protein cannot be compared with animal meat, and the product needs to be colored later, but the dyeing is uneven and an additional dyeing process is required. The meat color of the plant tissue protein of the prepared Haematococcus pluvialis simulated red meat can simulate animal red meat such as pork and beef according to the different addition amounts of Haematococcus pluvialis.

[0132] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A plant textured protein of red meat-like Haematococcus pluvialis, characterized in that: The invention comprises Haematococcus pluvialis, soybean meal, grain protein, bean protein and starch; the amount of Haematococcus pluvialis added is 0.25-2.5 wt% of the total mass of the soybean meal, the grain protein and the bean protein; the color saturation index a* of the plant tissue protein of the pseudo-red meat of Haematococcus pluvialis is maintained between 8 and 18, and the b* is maintained between 14 and 16; after repeated freezing and thawing on the 1st, 3rd, 5th, 7th and 14th days, the saturation index a* is maintained between 8 and 18, and the b* is maintained between 14 and 16; after being steamed at 60°C for 2.5 hours, the saturation index a* is maintained between 8 and 18, and the b* is maintained between 13 and 15.

2. The plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 1, characterized in that: The Haematococcus pluvialis is Haematococcus pluvialis thalli, Haematococcus pluvialis powder, Haematococcus pluvialis extract or food-grade processing raw materials prepared by processing Haematococcus pluvialis.

3. The plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 1, characterized in that: The cereal protein includes wheat or rice; the legume protein includes soybean or pea; and the starch includes wheat starch or corn starch.

4. The plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 3, characterized in that: The added amount of soybean meal is 43 wt%; the added amount of cereal protein is 24 wt%; and the added amount of bean protein is 33 wt%.

5. The plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 1, characterized in that: Calculated based on the total weight of soybean meal, cereal protein and bean protein, the amount of Haematococcus pluvialis added is 0.25-2.5 wt%, and the amount of starch added is 8 wt%.

6. The method for preparing the plant textured protein of pseudo-red meat of Haematococcus pluvialis according to any one of claims 1 to 5, characterized in that: Add Haematococcus pluvialis in powder form as follows: (1) Weighing Haematococcus pluvialis, soybean meal, cereal protein, bean protein and starch according to weight, and mixing them to obtain a premix; (2) setting the extrusion temperature, and then extruding the premix of step (1) and water into a mold, thereby obtaining the plant textured protein of Haematococcus pluvialis pseudo-red meat.

7. The method for preparing the plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 6, characterized in that: The amount of water added in step (2) is 20-70% of the total mass of the premix.

8. The method for preparing the plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 6, characterized in that: The device used for extrusion molding in step (2) is a twin-screw extrusion system, and the extrusion temperature is 30-175°C.

9. The method for preparing the plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 8, characterized in that: In the step (2), the twin-screw extruder system is divided into zones I-VI, and the temperatures of zones I-VI are 30°C, 60-90°C, 110-130°C, 130-155°C, 135-175°C and 140-175°C, respectively; wherein zone I is the feeding zone.

10. The method for preparing the plant textured protein of pseudo-red meat of Haematococcus pluvialis according to claim 9, characterized in that: During the extrusion molding in step (2), the feed rate of the twin-screw extruder system is 1.1-3.5 kg / h and the water intake rate is 0.6-3.5 L / h.

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