Plant-based gel, preparation method thereof and application of plant-based gel in meat balls

Abstract

The invention belongs to the technical field of food processing, and particularly relates to plant-based gel, a preparation method thereof and application of the plant-based gel in meat balls, and the plant-based gel can replace animal fat and is applied to the meat balls. The preparation method comprises the following steps: compounding oat protein and pea protein, carrying out ultrasonic treatment, heating in a water bath at 95 DEG C to obtain plant-based gel, and mixing the plant-based gel with lean pork, a mixture of the plant-based gel and animal fat, purified water and spices to prepare the plant-based gel meat balls. The meat balls have good texture characteristics, cooking characteristics, freeze-thaw stability and sensory characteristics, and have the characteristics of low fat and high protein compared with commercially available meat balls. The protein content is higher than that of commercially available meat balls, the fat content is lower than that of commercially available meat balls, and the low-fat high-protein meat ball product is a novel low-fat high-protein meat ball product and provides a theoretical basis for development of other meat products.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a plant-based gel and a preparation method thereof and application in meatballs. The plant-based gel can replace animal fat and is applied in meatballs. Background Art

[0002] Plant-based protein has a wide range of sources, little environmental pollution, and good nutritional and health benefits. In recent years, with the improvement of people's health awareness, the consumption of plant-based foods has become hot. In the process of exploring and applying plant protein, selecting suitable plant protein raw materials and improving their performance are crucial to the characteristics of the product. The gelation of protein refers to the property that the molecular chains unfold after the spatial structure of the protein is destroyed, and further aggregate through molecular interactions, thereby forming a three-dimensional spatial network structure.

[0003] Fat is an indispensable and important component of meat products. It not only gives meat products a smooth taste and unique oil aroma, but also provides the human body with a variety of unsaturated fatty acids, playing an important role in the texture and flavor of meat products. Excessive intake of fat can easily lead to obesity and even affect human health, leading to diseases such as hypertension, atherosclerosis, stroke, coronary heart disease and colon cancer. Protein gel is an excellent fat substitute because of its special three-dimensional network structure that can simulate the relevant properties of animal fat. Fat substitutes can make meat products still maintain a good taste under low-fat conditions, which perfectly fits the current dietary concepts and health concepts and has received widespread attention. Summary of the invention

[0004] The invention provides a plant-based gel and a preparation method thereof and application in meatballs. The plant-based gel can replace animal fat and is applied to meatballs, so that the meatballs have good texture properties, cooking properties, freeze-thaw stability and sensory properties; and the meatballs have the characteristics of low fat and high protein.

[0005] The present invention is achieved by the following technical solution: A method for preparing a plant-based gel comprises the following steps: (1) Preparation of oat protein: oat bran and deionized water are uniformly mixed at a solid-liquid ratio of 1:10 g / ml, the pH is adjusted to 9.6 with a NaOH solution for alkaline solution extraction for 30 minutes, and then centrifuged at 8000 r / min for 20 minutes, the supernatant is taken, and the supernatant is adjusted to 4.0 with a HCl solution for acid precipitation, and after centrifugation at 8000 r / min for 20 minutes, the precipitate is taken and re-dissolved in water, and then the pH value is adjusted to neutral and freeze-dried to obtain oat protein; (2) Preparation of plant-based protein solution: The oat protein and pea protein obtained in step (1) are compounded in a mass ratio of 2:5, and deionized water is added to prepare a plant-based protein solution with a mass fraction of 20%, and then ultrasonically treated at 400 W for 30 minutes to obtain a treated plant-based protein solution; (3) Preparation of plant-based gel: The plant-based protein solution obtained in step (2) was heated in a water bath at 95°C for 30 min, cooled to room temperature in an ice-water bath, and then equilibrated at 4°C for 24 h to obtain the plant-based gel.

[0006] The plant-based gel is prepared by the method.

[0007] The application of the plant-based gel in meatballs specifically comprises the following steps: lean pork, a mixture of plant-based gel and animal fat, purified water and spices are mixed in a mass ratio of 8:2:2:2 to prepare plant-based gel meatballs; wherein the mass percentage of the plant-based gel in the mixture of the plant-based gel and the animal fat is 25%-100%; and the animal fat is pork fat.

[0008] Furthermore, in the mixture of the plant-based gel and animal fat, the mass percentage of the plant-based gel in the mixture is 50%.

[0009] Compared with the prior art, the plant-based gel prepared by the present invention can completely replace animal fat, and is applied to meatballs to show good texture characteristics, cooking characteristics, freeze-thaw stability and sensory characteristics, and is a meatball with good evaluation. Compared with commercially available meatballs, the meatballs prepared using the plant-based gel prepared by the present invention have higher protein content and lower fat content than commercially available meatballs, and are a new type of low-fat and high-protein meatball product, providing a theoretical basis for the development of other meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 The appearance of the meatballs obtained in Examples 1-5 of the present invention; from left to right are the meatballs obtained in Example 1, Example 2, Example 3, Example 4, and Example 5; Figure 2 It is a comparison chart of the cooking loss rate and freeze-thaw water absorption rate of the meatballs obtained in Examples 1-5 of the present invention; Figure 3 This is a sensory evaluation diagram of meatballs obtained in Examples 1-5 of the present invention; Figure 4 The figure is a comparison chart of fat and protein content between meatballs of Example 3 of the present invention and commercially available meatballs. DETAILED DESCRIPTION

[0011] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0012] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the disclosure and materials cited therein are hereby incorporated by reference.

[0013] Technical equivalents to the specific embodiments described that are apparent to those skilled in the art using no more than routine experimentation are intended to be encompassed by this application.

[0014] The experimental methods in the following examples are all conventional methods unless otherwise specified. The instruments and equipment used in the following examples are all conventional laboratory instruments and equipment unless otherwise specified; the experimental materials used in the following examples are all purchased from conventional biochemical reagent stores unless otherwise specified.

[0015] A preparation method of a plant-based gel is as follows: (1) Preparation of oat protein: oat bran was fully mixed with deionized water at a material-liquid ratio of 1:10 g / ml, and the pH was adjusted to 9.6 with a NaOH solution for alkaline extraction for 30 min. The supernatant was collected after centrifugation at 8000 r / min for 20 min, and the pH of the supernatant was adjusted to 4.0 with an HCl solution for acid precipitation. The precipitate was collected after centrifugation at 8000 r / min for 20 min, and the solution was re-dissolved in water after the pH was adjusted to neutral. The solution was freeze-dried to obtain oat protein. (2) preparing a plant-based protein solution: compounding the oat protein obtained in step (1) and commercially available pea protein in a mass ratio of 2:5, adding deionized water to prepare a plant-based protein solution with a mass fraction of 20%, and then using an ultrasonic cell disruptor with a power of 400 W to perform ultrasonic treatment for 30 minutes to obtain a treated plant-based protein solution; (3) Preparation of plant-based gel: Heat the plant-based protein solution obtained in step (2) in a 95°C water bath for 30 min, transfer it to an ice water bath and cool it to room temperature, and then place it in a 4°C refrigerator for equilibration for 24 h to obtain the plant-based gel.

[0016] The prepared plant-based gel was subjected to gel strength and water holding capacity determination, and the specific method is as follows: Gel strength determination: The gel sample with a height of 30 mm was placed at room temperature to recover for 30 min, and the gel strength was determined using a texture analyzer. The specific parameters were: TA10 probe; the speed before, during and after the measurement was 1.0 mm / s; the target depth was 15 mm. The gel strength (g) was the maximum stress value generated by the sample during the first compression process.

[0017] Water holding capacity determination: Cut the gel sample into small cubes with a scalpel and weigh the mass accurately. The gel was wrapped with filter paper and placed in a 50 mL centrifuge tube. After centrifugation at 8000 r / min for 10 min, the gel on the filter paper was carefully scraped off and the mass of the gel after centrifugation was weighed. . WHC / % is calculated as follows: .

[0018] It was determined that the gel strength of the obtained plant-based gel was 305.67±30.03 g, and the water holding capacity was 96.14±1.15%, showing good gel strength and water holding capacity. It is a good fat substitute and can be added to meatballs for fat replacement.

[0019] Meatballs are prepared using plant-based gel. The specific method is: lean pork, plant-based gel, purified water and spices are mixed in a mass ratio of 8:2:2:2 to prepare plant-based gel meatballs.

[0020] Example 1: Fat-filled meatballs: Pork lean meat, fat, purified water and spices are mixed in a mass ratio of 8:2:2:2 to prepare fat-filled meatballs.

[0021] Example 2: Preparation of 25% plant-based gel meatballs: 25% of fat was replaced by the prepared plant-based gel, and the rest of the formula was the same as that of Example 1 to prepare 25% plant-based gel meatballs.

[0022] Example 3: Preparation of 50% plant-based gel meatballs: 50% of the fat was replaced by the prepared plant-based gel, and the rest of the formula was the same as that of Example 1 to prepare 50% plant-based gel meatballs.

[0023] Example 4: Preparation of 75% plant-based gel meatballs: 75% of the fat was replaced by the prepared plant-based gel, and the rest of the formula was the same as that of Example 1 to prepare 75% plant-based gel meatballs.

[0024] Example 5: Preparation of plant-based gel meatballs: lean pork, plant-based gel, purified water and spices are mixed in a mass ratio of 8:2:2:2 to prepare plant-based gel meatballs.

[0025] Experimental Example 1: After the meatballs prepared in Examples 1-5 were cooked, they were cut into cubes with an edge length of 20 mm, and the texture characteristics were measured using a texture analyzer. The specific parameters were: P / 36 R probe; pre-measurement rate 1.0 mm / s, test and post-measurement rate 0.5 mm / s; deformation 50%; pressing times 2. The texture of the meatballs obtained in Examples 1-5 is shown in Table 1.

[0026] Table 1: Comparison of the texture of the meatballs obtained in Examples 1-5 As shown in Table 1, as the amount of fat replaced by plant-based gel changes, its hardness, elasticity, viscosity and chewiness change to varying degrees. When the amount of fat replaced by plant-based gel is 50%, compared with the meatballs without plant-based gel replacing fat, its hardness and elasticity are similar, and there is no significant difference in viscosity and chewiness, which can better simulate the texture and other related characteristics of meatballs.

[0027] Experimental Example 2: The meatballs prepared in Examples 1-5 were thawed at room temperature, weighed, and then boiled in boiling water, taken out, dried, and weighed. The cooking loss rate was calculated according to the following formula.

[0028] ; Where: m1 is the mass of meatball sample at room temperature / g; m2 is the mass of sample after cooking / g. Test results are shown in Figure 2 The results show that when the amount of the plant-based gel prepared by the present invention added is 50%, the cooking loss rate of the prepared meatballs is the lowest.

[0029] Experimental Example 3: The fresh meatballs prepared in Examples 1-5 were weighed and stored at -18°C for 7 days, then taken out, thawed at room temperature, and then weighed. The freeze-thaw water separation rate of the meatballs was calculated according to the following formula.

[0030] ; Where: m3 is the weight of the pork meatball sample before freezing / g; m4 is the weight of the pork meatball sample after thawing at room temperature / g. The results are as follows Figure 2 As shown, the results show that the freeze-thaw precipitation rate of meatballs prepared with 50% plant-based gel is the lowest.

[0031] Experimental Example 4: The fresh meatball samples prepared in Examples 1-5 were randomly selected to conduct sensory evaluation under indoor incandescent lamps by 10 people with normal sensory discrimination ability. The evaluation contents mainly included the appearance of the meatballs before and after cooking, the taste, softness and hardness when chewing, and the overall acceptability. The samples were randomly assigned, scored item by item, and the total scores of the assessors were selected and the average score was calculated as the final evaluation index. The specific evaluation criteria are shown in Table 2.

[0032] Table 2: Sensory evaluation criteria Test results such as Figure 3 The results showed that the 50% plant-based gel meatballs had the best organizational morphology, texture, taste, smell, flavor and color.

[0033] Experimental Example 5: The fresh meatball samples prepared in Example 3 and conventional commercial meatballs were evaluated by the above indicators to determine the amount of fat replaced by the plant-based gel, and compared with the commercial meatballs, and the protein and fat content in the samples were measured with reference to GB 5009-2016. The results are as follows Figure 4 As shown, the results show that the meatballs prepared by replacing 50% fat with the plant-based gel prepared by the present invention have a fat content significantly lower than that of commercially available meatballs, while the protein content is significantly higher than that of conventional commercially available meatballs.

[0034] Plant-based gel is used as a fat substitute in meatballs. The study found that using plant-based gel as a fat substitute to replace part of the fat can effectively improve the quality of the prepared meatballs. The study showed that when the amount of fat replaced by plant-based gel was 50%, the cooking loss rate and freeze-thaw water absorption rate of the meatballs were the lowest, and it had better sensory properties. On this basis, it was compared with commercially available meatballs and found that the fat content of 50% gel-replaced meatballs was lower than that of commercially available meatballs, and the protein content was higher than that of commercially available meatballs. Based on this, a new type of low-fat and high-protein meatballs was developed.

[0035] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a plant-based gel, characterized in that: The following steps are involved: (1) Preparation of oat protein: oat bran and deionized water are uniformly mixed at a solid-liquid ratio of 1:10 g / ml, the pH is adjusted to 9.6 with a NaOH solution for alkaline solution extraction for 30 minutes, and then centrifuged at 8000 r / min for 20 minutes, the supernatant is taken, and the supernatant is adjusted to 4.0 with a HCl solution for acid precipitation, and after centrifugation at 8000 r / min for 20 minutes, the precipitate is taken and re-dissolved in water, and then the pH value is adjusted to neutral and freeze-dried to obtain oat protein; (2) Preparation of plant-based protein solution: The oat protein and pea protein obtained in step (1) are compounded in a mass ratio of 2:5, and deionized water is added to prepare a plant-based protein solution with a mass fraction of 20%, and then ultrasonically treated at 400 W for 30 minutes to obtain a treated plant-based protein solution; (3) Preparation of plant-based gel: The plant-based protein solution obtained in step (2) was heated in a water bath at 95°C for 30 min, cooled to room temperature in an ice-water bath, and then equilibrated at 4°C for 24 h to obtain the plant-based gel.

2. The plant-based gel prepared by the method of claim 1.

3. The use of the plant-based gel in meatballs according to claim 2, characterized in that: The specific method is: lean pork, a mixture of plant-based gel and animal fat, purified water and spices are mixed in a mass ratio of 8:2:2:2 to prepare plant-based gel meatballs; wherein the mass percentage of plant-based gel in the mixture of plant-based gel and animal fat is 25%-100%; and the animal fat is pork fat.

4. The use according to claim 3, characterized in that: In the mixture of the plant-based gel and animal fat, the mass percentage of the plant-based gel in the mixture is 50%.

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