Plant meat and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to plant meat and a preparation method thereof.The preparation method comprises the following steps that S1, plant protein is dissolved in water, and a plant protein solution is formed; s2, adding a gelling agent into the vegetable protein solution, and uniformly mixing to form a mixed solution; s3, putting the mixed solution into a cooling container, and enabling the bottom of the mixed solution to be in an environment of-180 to-196 DEG C, so as to obtain an albumen glue block; and S4, freeze-drying the albumen glue blocks in a negative pressure environment of-80 to-45 DEG C to obtain the plant meat. The preparation method disclosed by the invention is simple in process, the prepared plant meat has high water binding capacity and high thermal stability, and the problems of high energy consumption, high cost and complex process in the plant meat preparation process in the prior art are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to plant meat and a preparation method thereof. Background Art

[0002] At present, plant-based meat is a meat analog system constructed by using a variety of plant protein raw materials such as soy protein, pea protein, potato protein and mung bean protein through enzyme cross-linking, extrusion, additive manufacturing and other technologies to simulate a fiber structure similar to animal meat. High-moisture extrusion technology is one of the most commonly used processing technologies at present, which can achieve a high degree of simulation of plant-based meat. In high-moisture extrusion technology, plant proteins are subjected to high temperature and high shear, chemical bonds and hydrophobic effects are destroyed, protein chains are depolymerized, unfolded, and agglomerated into a molten body, and then aggregated, cross-linked and phase separated to form organized protein.

[0003] The extrudates obtained by high-moisture extrusion technology have a dense texture structure, which leads to problems such as high chewiness and hardness and poor elasticity, which is different from the texture and structure of animal meat. In addition, in high-moisture extrusion, the equipment energy consumption is relatively large. For example, when extrudates are prepared with soy protein and wheat protein as raw materials, the energy consumption is as high as 147.06 kJ / kg; at the same time, the equipment cost of twin-screw extruders is relatively high. In the high-moisture extrusion process, parameters such as power, screw configuration, barrel aspect ratio and mold geometry need to be precisely controlled to obtain ideal product quality. Due to the complex interaction relationship between the variables, parameter control is often difficult, and different raw materials and product requirements may require different parameter combinations, which further increases the complexity of the operation. In terms of nutrition and health, in the extrusion process, plant protein is subjected to the combined effects of high temperature, strong shear force and high pressure, and the protein undergoes conformational changes, which promotes interaction with lipids, and then oxidative modification chemical reactions occur. The oxidation of plant meat may weaken the nutritional quality of plant meat, leading to the loss of amino acids such as arginine, cysteine, histidine, lysine, methionine, phenylalanine, proline, tryptophan and tyrosine, thereby affecting the overall bioavailability. Summary of the invention

[0004] In order to solve the problems in the prior art, the present invention provides a vegetable meat and a preparation method thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] The first aspect of the present invention provides a method for preparing plant meat, comprising the following steps:

[0007] S1: dissolving the vegetable protein in water to form a vegetable protein solution;

[0008] S2: adding a gelling agent to the vegetable protein solution and mixing well to form a mixed solution;

[0009] Furthermore, during the process of adding the gelling agent, stirring is performed while adding the gelling agent at a speed of 250-350 rpm for 3-10 minutes.

[0010] The role of adding the gelling agent includes enabling the plant protein solution to form a stable and firm gel structure in the subsequent steps;

[0011] S3: placing the mixed solution in a cold container so that the bottom of the mixed solution is in an environment of -180 to -196°C to obtain a protein gel block;

[0012] S4: freeze-dry the protein gel block in a negative pressure environment of -80 to -45°C to obtain plant meat.

[0013] After freeze drying, the formed crystals sublimate and evaporate under low pressure, leaving behind the directional pore structures originally occupied by the crystals. The existence of these pore structures makes the entire plant protein system present anisotropic characteristics.

[0014] In some embodiments, the content of the plant protein solution is 10-25wt%, and the content of the gelling agent in the mixed solution is 0.2-0.5wt%.

[0015] In some embodiments, the plant protein includes at least one of soy protein isolate, pea protein isolate, and faba bean protein.

[0016] In some embodiments, the gelling agent comprises at least one of xanthan gum, gellan gum, guar gum, locust bean gum, tamarind gum, gum arabic, methylcellulose, agar, carrageenan, or sodium alginate.

[0017] In some embodiments, the cold container comprises a closed container, the bottom of the cold container is made of a heat-conducting material, and the other parts of the cold container are made of a heat-insulating material.

[0018] In some embodiments, the thermally conductive material comprises at least one of aluminum, copper, nickel or iron, and the thermally insulating material comprises at least one of polytetrafluoroethylene, fluorinated polymer, fluorinated ethylene-propylene copolymer, chlorinated polyethylene or aerogel;

[0019] Furthermore, the cold-proof container includes a cover and a tank body. The top of the cold-proof container is open, the cover is made of polytetrafluoroethylene, the bottom of the tank body is made of aluminum sheet, the tank body is made of polytetrafluoroethylene, and the cover is covered on the tank body to form a closed container.

[0020] In some embodiments, in S3: the freezing time of the bottom of the mixed solution in an environment of -180 to -196°C is determined according to the height of the mixed solution, and the freezing time for each 1 cm height of the mixed solution is 45s to 75s.

[0021] In some embodiments, in S4: freeze-drying the protein gel block in a negative pressure environment at -80 to -45°C, the vacuum degree of the environment is 1 to 10 Pa, and the freeze-drying time is 8 to 10 hours for every 1 cm height of the protein gel block;

[0022] The function of this step includes: making the ice crystals in the formed sagittal crystallized gel intermediate volatilize to form a porous structure to form a fiber shape.

[0023] Furthermore, the protein gel block can be placed in a freeze dryer and the above corresponding parameters can be set.

[0024] In some embodiments, S3 further includes placing the bottom of the cold container in a liquid nitrogen environment and freezing with liquid nitrogen, wherein the amount of liquid nitrogen added is 160 to 240 mL per 1 cm height of the mixed solution;

[0025] Furthermore, a second container can be provided, the cold protection container is placed in the second container, a support frame is placed at the outer bottom of the cold protection container, and then liquid nitrogen is poured into the second container, and the amount of liquid nitrogen introduced is 160 to 240 mL for every 1 cm height of the mixed solution.

[0026] The second aspect of the present invention provides a plant meat prepared according to the above-mentioned plant meat preparation method.

[0027] The core of the vectorial crystallization technology for preparing plant meat lies in the precise control of the growth orientation of ice crystals (i.e. using liquid nitrogen to cool the bottom of the cooling container to keep the plant protein solution from transferring heat in other directions, so that the temperature of the plant protein solution is only transferred from top to bottom) and utilizing the phase separation phenomenon of the plant protein solution.

[0028] The key step of this technology is to control the growth direction of ice crystals by physical means. During the crystallization process of the plant protein solution, the special design of the mold (surrounded by a cold box and a cold cover to form an insulating layer) causes the heat to be transferred mainly in the sagittal direction from top to bottom, thus forming a temperature gradient. The temperature at the bottom of the mold is the lowest, and the pores formed are relatively small. As the temperature gradually increases, the pore size gradually increases. The temperature gradient causes the plant protein solution to form a radial layered structure with a pore size gradient during the crystallization process. This layered structure gives the plant protein solution longitudinal anisotropic characteristics. Through vacuum freeze-drying technology, the formed crystals sublimate and volatilize in a low-pressure environment, leaving behind the directional pore structure originally occupied by the crystals. The existence of these pore structures makes the entire plant protein system present anisotropic characteristics, thereby effectively simulating the fiber texture of animal meat.

[0029] Beneficial effects of the present invention:

[0030] 1. The present invention adds a gelling agent to the plant protein solution, and then places the plant protein solution in a specific cold container, and uses liquid nitrogen to absorb heat only from the bottom of the container, so that the heat in the plant protein solution is transferred from top to bottom in a sagittal direction, thereby forming a temperature gradient and achieving the effect of sagittal crystallization. The temperature at the bottom of the mold is the lowest, and the pores formed are small. As the temperature gradually increases, the pore size gradually increases, so that the plant protein solution forms a radial layered structure with a pore size gradient during the crystallization process; this layered structure gives the plant protein solution a longitudinal anisotropic characteristic, and then through vacuum freeze-drying technology, the formed crystals sublimate and volatilize in a low-pressure environment, leaving behind the directional pore structure originally occupied by the crystals. The existence of these pore structures makes the entire plant protein system present anisotropic characteristics, thereby effectively simulating the fiber texture of animal meat.

[0031] 2. In the method for preparing plant meat proposed by the present invention, the plant meat prepared using broad bean protein can simulate the appearance characteristics and other physical properties of chicken breast, and can simulate chicken breast.

[0032] 3. The plant meat prepared by the preparation method of the plant meat proposed in the present invention has a high water holding capacity, which is higher than the water holding capacity of chicken breast, and can reflect the characteristics of the plant meat being fresh, tender and juicy;

[0033] 4. The organic matter in the plant meat prepared by the method of the present invention has higher thermal stability than that in chicken breast. This difference may be due to the different nature of molecular interactions between different biopolymers. In vector-crystalline plant meat, there is non-specific binding between molecules, which means that more heat is needed to destroy these bonds before they undergo thermal degradation. During the cooking process, higher thermal stability can prevent the plant meat from producing harmful substances due to improper high-temperature treatment, thereby improving food safety.

[0034] 5. The preparation method of the present invention has a simple process, which solves the problems of high energy consumption, high cost and complex process in the prior art in the preparation of plant meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 Schematic diagram of the cooling container, the second container and liquid nitrogen freezing used in step S3 in an embodiment of the present invention;

[0036] Figure 2 This is a schematic diagram of the plant meat prepared in an embodiment of the present invention after being broken apart, wherein A is the plant meat made from soy protein isolate, B is the plant meat made from pea protein isolate, and C is the plant meat made from broad bean protein;

[0037] Figure 3 Schematic diagrams of chicken breast and plant meat prepared by embodiments of the present invention under an electron microscope, wherein a is a schematic diagram of chicken breast, b is a schematic diagram of plant meat made from broad bean protein, c is a schematic diagram of plant meat made from soy protein isolate, and d is a schematic diagram of plant meat made from pea protein isolate;

[0038] Figure 4 This is a comparison chart of the hardness of chicken breast and the plant meat prepared in Examples 2, 5, and 6, wherein chicken breast (RC), soy protein isolate (SPM), pea protein isolate (PPM), and broad bean protein (FBPM);

[0039] Figure 5 The elasticity comparison diagram of chicken breast and the plant meat prepared in Examples 2, 5 and 6, wherein chicken breast (RC), soy protein isolate (SPM), pea protein isolate (PPM) and broad bean protein (FBPM);

[0040] Figure 6 A comparison chart of the chewiness of chicken breast and the plant meat prepared in Examples 2, 5, and 6, wherein chicken breast (RC), soy protein isolate (SPM), pea protein isolate (PPM), and broad bean protein (FBPM);

[0041] Figure 7 It is a comparison chart of the water holding capacity of chicken breast and the plant meat prepared in Examples 2, 5, and 6, wherein chicken breast (RC), soy protein isolate (SPM), pea protein isolate (PPM), and broad bean protein (FBPM);

[0042] Figure 8 The thermogravimetric analysis (TG) curve comparison diagram of chicken breast and the plant meat prepared in Examples 2, 5, and 6, wherein chicken breast (RC), soy protein isolate (SPM), pea protein isolate (PPM), and broad bean protein (FBPM);

[0043] Fig. 9 It is a comparison chart of the derived thermogravimetric (DTG) curves of chicken breast and the plant meat prepared in Examples 2, 5, and 6, including chicken breast (RC), soy protein isolate (SPM), pea protein isolate (PPM), and broad bean protein (FBPM). DETAILED DESCRIPTION

[0044] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are 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.

[0045] Unless otherwise specified, the test materials or reagents used in the following examples are all existing and can be obtained from commercial channels. If no specific techniques or conditions are specified in the examples, they can be carried out according to conventional techniques or conditions disclosed in the art.

[0046] The following examples adopt the liquid nitrogen freezing method, and the mixed solution is placed in the following manner:

[0047] like Figure 1 , wherein the cold imperial container is a cold imperial square box 2, the bottom of the cold imperial square box 2 is a crystal condensation cold plate made of aluminum foil sheet with a thickness of 0.01 cm, the box body of the cold imperial square box 2 is made of polytetrafluoroethylene plate with a thickness of 0.5 cm, the cold imperial square cover 1 is made of polytetrafluoroethylene plate with a thickness of 0.5 cm, a cold imperial storage body 4, i.e., a second container, is provided, the cold imperial square box 2 is placed in the second container, a support frame is placed in the second container, the cold imperial square box 2 is placed on the support frame, the mixed solution A is poured into the cold imperial square box 2, and its crystal condensation direction is vertical as shown in B, and liquid nitrogen C is flushed into the cold imperial storage body 4.

[0048] Example 1 (broad bean protein)

[0049] S1: Prepare a vegetable protein solution (10 wt%): dissolve 10 g of broad bean protein in 90 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0050] S2: Add 0.2 g of sodium alginate to the plant protein solution, stir at 250 rpm for 3 min, and obtain a mixed solution;

[0051] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0052] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 2Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of protein gel block is 8h to obtain plant meat.

[0053] Example 2 (broad bean protein)

[0054] S1: Prepare a vegetable protein solution (15 wt%): dissolve 15 g of broad bean protein in 85 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0055] S2: Add 0.3 g of sodium alginate to the plant protein solution, stir at 300 rpm for 5 min, and obtain a mixed solution;

[0056] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0057] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0058] Example 3 (broad bean protein)

[0059] S1: Prepare a vegetable protein solution (17 wt%): dissolve 17 g of broad bean protein in 83 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0060] S2: Add 0.3 g of sodium alginate to the plant protein solution, stir at 300 rpm for 5 min, and obtain a mixed solution;

[0061] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0062] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0063] Example 4 (broad bean protein)

[0064] S1: Prepare a vegetable protein solution (20 wt%): dissolve 20 g of broad bean protein in 80 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0065] S2: Add 0.4 g of sodium alginate to the plant protein solution, stir at 300 rpm for 8 min, and obtain a mixed solution;

[0066] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0067] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0068] Embodiment 5 (soybean protein isolate)

[0069] S1: Prepare a vegetable protein solution (15 wt%): dissolve 15 g of soy protein isolate in 85 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0070] S2: Add 0.3 g of sodium alginate to the plant protein solution, stir at 300 rpm for 5 min, and obtain a mixed solution;

[0071] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0072] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0073] Example 6 (Pea Protein Isolate)

[0074] S1: Prepare a vegetable protein solution (15 wt%): dissolve 15 g of pea protein isolate in 85 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0075] S2: Add 0.3 g of sodium alginate to the plant protein solution, stir at 300 rpm for 5 min, and obtain a mixed solution;

[0076] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0077] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0078] Example 7 (broad bean protein)

[0079] S1: Prepare a vegetable protein solution (25 wt%): dissolve 25 g of broad bean protein in 75 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0080] S2: Add 0.5 g of sodium alginate to the plant protein solution, stir at 300 rpm for 8 min, and obtain a mixed solution;

[0081] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0082] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 10Pa, refrigeration temperature -45℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 10h to obtain plant meat.

[0083] Example 8 (Soybean Protein Isolate)

[0084] S1: Prepare a vegetable protein solution (20 wt%): dissolve 20 g of soy protein isolate in 80 g of deionized water, and stir at 200 rpm for 8 min to mix well;

[0085] S2: Add 0.4 g of sodium alginate to the plant protein solution, stir at 300 rpm for 8 min, and obtain a mixed solution;

[0086] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0087] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0088] Example 9 (Pea Protein Isolate)

[0089] S1: preparing a plant protein solution (20 wt%): dissolving 20 g of pea protein isolate in 80 g of deionized water, stirring at 200 rpm for 8 min, and mixing well;

[0090] S2: Add 0.4 g of sodium alginate to the plant protein solution, stir at 300 rpm for 8 min, and obtain a mixed solution;

[0091] S3: adding the mixed solution to a cold container so that the height of the solution is 3 cm, introducing liquid nitrogen into a second container so that the bottom of the cold container is located in the liquid nitrogen, the amount of liquid nitrogen added is 200 mL per 1 cm height of the mixed solution, and the time of being placed in liquid nitrogen is: the freezing time of the mixed solution per 1 cm height is 50 s, i.e. 150 s, to obtain a protein gel block;

[0092] S4: Take out the cold container, open the lid of the cold container, cover the bottle mouth of the cold container with plastic wrap, poke 25 small holes on the plastic wrap, measure the height of the protein gel block, and then place the cold container in a freeze dryer. The setting parameters of the freeze dryer are: vacuum degree 5Pa, refrigeration temperature -60℃, and placement time: the freeze-drying time for every 1cm height of the protein gel block is 9h to obtain plant meat.

[0093] Experimental Example: Raw chicken breast and plant meat prepared according to the methods of Examples 2, 5, and 6 were subjected to experiments / tests according to the following methods:

[0094] 1. Macroscopic observation: Break the plant meat apart with your hands and observe the internal texture of the plant meat with your naked eyes;

[0095] 2. Microscopic observation: A portion of the plant meat was removed and observed using a scanning electron microscope (Hitachi S4800, Japan) at a magnification of 700 times;

[0096] 3. Physical property testing: Cut the samples into small cubes of 10mm×10mm×10mm, and use the full texture analysis mode of the TA.XT plusC texture analyzer to measure the hardness, elasticity, chewiness and other properties of the samples. Select the P / 50R cylindrical probe, and set the speed before, during and after the test to 1.0mm / s, the compression strain to 40%, the time to 2s, the trigger force to 10g, and repeat the test eight times for each group of samples.

[0097] 4. Thermal property detection: Thermogravimetric analysis was used to characterize the thermal stability of raw chicken breast and plant meat; the sample (10.00±0.05mg) was accurately weighed and placed in an alumina crucible, and the sample was heated from an initial temperature of 20°C to a final temperature of 820°C using a linear temperature ramp (20°C / min), and the functional relationship between mass loss and temperature (TG curve) was simultaneously recorded. Based on the TG data, the derivative thermogravimetric curve (DTG) was obtained by first-order differential calculation, and its peak value corresponds to the characteristic temperature of thermal decomposition of the sample (such as protein denaturation, lipid oxidation, and carbohydrate carbonization stages).

[0098] 5. Water holding property test: Weigh 1.0±0.2g sample (mass is recorded as m) (try to keep the sample shape consistent), place in a centrifuge tube, add 10mL deionized water, and immerse the sample in the solution, mix thoroughly, let stand at room temperature for 30min, centrifuge at 3000×g for 15min, and the sample mass at this time is recorded as m1. After the centrifugation, pour out the supernatant immediately, take out the sample, weigh it and record it as m2, water holding capacity = 100%*(m1-m2) / m, and repeat the test 3 times for each group of samples.

[0099] like Figure 2 As shown, after the prepared plant meat is broken open by hand, the fibrous structure formed inside can be clearly observed. Among the plant meats prepared in Examples 2, 5, and 6, the fibrous structure of the plant meat prepared from broad bean protein in Example 2 is the most obvious; the plant meat prepared from soy protein isolate in Example 5 does not have a fibrous structure; the plant meat prepared from pea protein isolate in Example 6 has a fibrous structure, but it is not as close to chicken breast as broad bean protein. The observation results show that the fiber structure of broad bean protein vector crystal gel is most similar to that of chicken breast.

[0100] like Figure 3As shown, chicken breast, soy protein isolate meat, pea protein isolate meat, and broad bean protein meat were magnified 700 times and observed under a scanning electron microscope (Hitachi S4800, Japan). The microstructure of the plant meat prepared with broad bean protein in Example 2 was highly similar to that of chicken breast, showing anisotropic characteristics, and the structure was composed of bundles of parallel fibers. The plant meat of broad bean protein effectively simulated the texture of chicken breast; however, the soy protein isolate plant meat prepared with soy protein isolate in Example 5 did not have anisotropic characteristics and was different from the structure of chicken breast; the plant meat prepared with pea protein isolate in Example 6 showed a slight fibrous structure, but it was not obvious, and the fibrous structure was relatively messy, presented in a discontinuous form, and the effect of simulating chicken breast was poor.

[0101] Depend on Figure 2 , Figure 3 It can be seen that, both macroscopically and microscopically, the tissue structure of plant meat prepared with soy protein isolate is not similar to that of chicken breast, and it cannot simulate the texture of chicken breast; the tissue structure of plant meat prepared with pea protein isolate is relatively similar to that of chicken breast, and the effect of simulating chicken breast is average; and the tissue structure of plant meat prepared with broad bean protein is highly similar to that of chicken breast, and it can simulate the production of chicken breast.

[0102] The physical property parameters of chicken breast and the plant meat prepared in Examples 2, 5 and 6 are shown in Table 1 below:

[0103] Table 1 Physical property data of chicken breast and plant meat prepared in Examples 2, 5 and 6

[0104]

[0105] Hardness analysis: According to the test data in the above table and Figure 4 It can be seen that the hardness of chicken breast is about 1665.23g; the hardness of soy protein isolate plant meat is about 1450.15g, which is significantly lower than the hardness of chicken breast (p < 0.05); the hardness of pea protein isolate plant meat is about 1886.39g, which is significantly higher than the hardness of chicken breast (p < 0.05); and the hardness of broad bean protein plant meat is about 1670.17g, which is not significantly different from the hardness of chicken breast (p > 0.05). It can be seen that the broad bean protein plant meat prepared according to the method of the present invention is basically the same as chicken breast in hardness and can simulate the hardness of chicken breast.

[0106] Elasticity analysis: Based on the test data in the above table and Figure 5It can be seen that the elasticity of chicken breast is about 0.90, the elasticity of soy protein isolate plant meat and pea protein isolate plant meat are about 0.77 and 0.70 respectively, which are significantly lower than the elasticity of chicken breast (about 0.90) (p < 0.05), and the elasticity of broad bean protein meat is about 0.88, which is not significantly different from the elasticity of chicken breast (p > 0.05). It can be seen that the broad bean protein plant meat prepared according to the method of the present invention is basically the same as chicken breast in elasticity and can simulate the elasticity of chicken breast.

[0107] Chewing analysis: Based on the test data in the above table and Figure 6 It can be seen that the chewiness of chicken breast is about 0.4105g, which is significantly different from soy protein isolate meat (0.3583g) and pea protein isolate meat (0.4627g) (p < 0.05), and has no significant difference from broad bean protein meat (0.4055g) (p > 0.05). It can be seen that the broad bean protein plant meat prepared according to the method of the present invention is basically the same as chicken breast in chewiness, and can simulate the chewiness of chicken breast.

[0108] Water holding capacity analysis: Based on the test data in the above table and Figure 7 It can be seen that the water holding capacity of chicken breast is about 28.78%, the water holding capacity of soy protein isolate plant meat is about 41.47%, the water holding capacity of pea protein isolate plant meat is about 40.97%, and the water holding capacity of broad bean protein is about 42.67%. It can be seen that the plant meat prepared according to the method of the present invention exhibits unexpected water holding capacity, which is significantly better than that of chicken breast (p < 0.05), among which broad bean protein plant meat has the highest water holding capacity. The plant meat product prepared by this method has extremely high freshness and juiciness.

[0109] TG spectrum analysis: see Figure 8 , the TG thermograms of plant meat and chicken breast meat show similar trends. The first weight loss occurred at 110.2℃, which was the loss of bound water; the second weight loss of chicken breast meat and plant meat began at around 203.3℃ and 236.9℃, respectively, which was related to the thermal degradation of the main organic matter (protein, polysaccharide and lipid); the mass remained relatively constant at 460℃, indicating that the remaining was mainly inorganic matter; among them, the curve of broad bean protein plant meat was closest to that of chicken breast meat, followed by pea protein isolate.

[0110] DTG spectrum analysis: see Fig. 9, the derived thermogravimetric graph (DTG) shows that the thermogravimetric curves of plant meat and chicken breast meat show similar trends for the peak at about 100°C (this peak is mainly caused by water evaporation); however, for the other peaks formed by thermal degradation and volatilization of organic matter, the corresponding temperatures of plant meat are higher than those of chicken breast meat. This shows that the organic matter in the plant meat prepared by the method of the present invention has higher thermal stability than that in chicken breast meat. This difference may be due to the different nature of molecular interactions between different biopolymers. In vector-condensed plant meat, there is nonspecific binding between molecules, which means that more heat needs to be provided to destroy these bonds before they are thermally degraded. During the cooking process, higher thermal stability can prevent plant meat from producing harmful substances due to improper high-temperature treatment, thereby improving food safety.

[0111] In the description of the present invention, it should be understood that the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features.

[0112] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing plant meat, characterized in that: The steps include: S1: dissolving the vegetable protein in water to form a vegetable protein solution; S2: adding a gelling agent to the vegetable protein solution and mixing well to form a mixed solution; S3: placing the mixed solution in a cold container so that the bottom of the mixed solution is in an environment of -180 to -196°C to obtain a protein gel block; S4: freeze-dry the protein gel block in a negative pressure environment of -80 to -45°C to obtain plant meat.

2. The method for preparing plant meat according to claim 1, characterized in that: The content of the vegetable protein solution is 10-25wt%, and the content of the gelling agent in the mixed solution is 0.2-0.5wt%.

3. The method for preparing plant meat according to claim 1, characterized in that: The plant protein comprises at least one of soy protein isolate, pea protein isolate and broad bean protein.

4. The method for preparing plant meat according to claim 1, characterized in that: The gelling agent comprises at least one of xanthan gum, gellan gum, guar gum, locust bean gum, tamarind gum, gum arabic, methyl cellulose, agar, carrageenan or sodium alginate.

5. The method for preparing plant meat according to claim 1, characterized in that: The cold container comprises a closed container, the bottom of the cold container is made of heat-conducting material, and other parts of the cold container are made of heat-insulating material.

6. The method for preparing plant meat according to claim 5, characterized in that: The thermally conductive material includes at least one of aluminum, copper, nickel or iron, and the thermally insulating material includes at least one of polytetrafluoroethylene, fluorinated polymer, fluorinated ethylene-propylene copolymer, chlorinated polyethylene or aerogel.

7. The method for preparing plant meat according to claim 1, characterized in that: In S3, the freezing time of the bottom of the mixed solution in an environment of -180 to -196°C is determined according to the height of the mixed solution, and the freezing time of each 1 cm height of the mixed solution is 45s to 75s.

8. The method for preparing plant meat according to claim 1, characterized in that: In S4, the protein gel block is placed in a negative pressure environment at -80 to -45°C for freeze drying, the vacuum degree of the environment is 1 to 10 Pa, and the freeze drying time is 8 to 10 hours for every 1 cm height of the protein gel block.

9. The method for preparing plant meat according to claim 5, characterized in that: The S3 further includes placing the bottom of the cold container in a liquid nitrogen environment and freezing with liquid nitrogen, wherein the amount of liquid nitrogen added is 160 to 240 mL per 1 cm height of the mixed solution.

10. The plant meat prepared by the method for preparing plant meat according to any one of claims 1 to 9.

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