Anti-saccharification yeast protein plant-based shrimp meat and preparation method thereof

Abstract

The invention discloses anti-saccharification yeast protein based peeled shrimps and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: (1) mixing yeast protein F75 and water to form a dispersion liquid; (2) adding ingredients and water into the dispersion liquid, and mixing to form a mixed liquid; wherein the ingredients comprise edible oil, lotus seed pot procyanidine, salt, cane sugar, dietary alkali, compound seasonings and edible flavors and fragrances; (3) adding konjac glucomannan into the mixed solution in batches according to an addition gradient from less to more, mixing, continuously adding the edible pigment and citric acid, and clustering to form a clustered product; and (4) preparing the ball-shaped product into a shrimp meat shape, and curing to obtain the anti-saccharification yeast protein based shrimp meat. The method has the advantages of simple process and low production cost. The prepared anti-saccharification yeast protein based shrimp meat is high in protein content, low in salt content, excellent in taste, high in comprehensive value and wide in production prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to an anti-saccharification yeast protein plant-based shrimp and a preparation method thereof. Background Art

[0002] With the continuous improvement of living standards, a healthy and nutritious diet has become a long-term goal pursued by consumers. The increase in the prevalence of hyperlipidemia has caused a serious disease burden. Plant-based meat is a type of edible product that has the appearance, color, taste and flavor of meat dishes and is processed from non-animal natural raw materials. This type of product is healthy and low in calories and can replace some high-fat foods. Therefore, the development of plant-based meat is a major demand for rationalizing the diet structure and improving health levels.

[0003] Natural macromolecules (such as soy protein, gelatin, gluten protein, polysaccharides, etc.) are often used as raw materials for plant-based seafood. Konjac Glucomannan (KGM) in polysaccharides can be used to make jelly-like plant-based meat through chemical and physical cross-linking, and is often seen in the production of plant-based shrimp. Although KGM-based shrimp looks like shrimp, it is no different from konjac itself in flavor and taste, and its protein content is low, which cannot meet the sensory and nutritional needs of consumers.

[0004] The Chinese invention patent with publication number CN107242477A provides a shrimp protein-konjac glucomannan composite gel food and its preparation method, the raw materials include: shrimp protein minced 20%-80%, starch 2%-10%, konjac glucomannan powder 1%-8%, edible alkali 0.01%-0.08%, the balance is water, and the percentage is the mass percentage of the total amount of raw materials. The invention has a unique seafood flavor and improves the taste of a single konjac glucomannan gel. But strictly speaking, the main body of the composite gel food of this application is shrimp protein minced, which does not belong to the type of plant-based meat. Its raw material cost is high, and it retains shrimp allergens, which poses a hidden danger to people who are allergic to shrimp. Shrimp protein minced is bonded with the aid of minced materials, and there is a residual fishy smell. In addition, animal-derived protein is more likely to breed microorganisms, and its antiseptic performance is not as good as that of plant-based products.

[0005] Compared with common proteins such as general soy protein, yeast protein contains rich nutrients such as protein, trace minerals and B vitamins, and does not have the beany smell of soy protein. Its amino acid composition is highly similar to the protein composition of shrimp, which can provide a flavor basis closer to real shrimp for simulated shrimp, and is an important source of alternative traditional plant and meat proteins. For example, the Chinese invention patent with publication number CN115137048A discloses a low-fat and high-protein vegetarian meat filling rich in yeast protein, and its preparation method and application, including the following components: by weight, 300-700 parts of konjac rice, 200-500 parts of fibrous protein, 10-200 parts of yeast protein, 10-50 parts of gluten, 2-6 parts of yeast extract, 0.2-3 parts of konjac glucomannan, 30-150 parts of vegetable oil and 22-107 parts of auxiliary materials. The vegetarian meat filling provided by the invention does not contain animal-derived ingredients; it is rich in protein, low in lipids, balanced in amino acids, high in B vitamins, and balanced in nutrition. It also improves the taste and anti-aging phenomenon, and has good elasticity and toughness. However, the filling has the defect of insufficient simulation of the taste of shrimp. In the development of plant-based meat, simulating the flavor and taste of real ingredients is an especially important link. Due to the unique movement mode of shrimp, the muscle fibers of real shrimp have a delicate and elastic structure; at the same time, its nutrient composition includes a variety of flavor nucleotides, free amino acids, etc. These ingredients together give the shrimp a sweet, chewy and unique marine flavor, which is difficult to simulate with general plant-based meat fillings, including the above-mentioned application.

[0006] However, yeast protein is also volatile. Under normal processing conditions, its structure is prone to change, affecting the quality of the final product. In addition, during the high-temperature cooking process of yeast protein plant-based shrimp, a large amount of advanced glycation end products (AGEs) will be produced. AGEs are a class of compounds formed by non-enzymatic saccharification reactions (also known as Maillard reactions) between keto or aldehyde groups of carbohydrates and amino groups of proteins. Food-borne AGEs originate from the Maillard reaction between reducing sugars and amino groups in food ingredients. This reaction is a non-enzymatic reaction, and its generation conditions are relatively intense and the time required for generation is also relatively short. Food-borne AGEs will continue to accumulate after entering the human body. This accumulation will accelerate the aging process of the human body and may also cause chronic degenerative diseases. Therefore, in the development of plant-based shrimp, sufficient attention must be paid to food-borne AGEs to overcome their defects of reducing nutritional value and causing harm to human health.

[0007] In summary, providing an anti-glycation yeast protein plant-based shrimp and a preparation method that is rich in nutrition, has a flavor and taste highly similar to natural shrimp, and reduces the amount of AGEs generated during processing is of great significance for improving the sensory value of simulated shrimp and satisfying consumers' pursuit of nutritional value. Summary of the invention

[0008] In view of the above-mentioned defects of the prior art, in a first aspect of the present invention, a method for preparing anti-saccharification yeast protein plant-based shrimp with simple process and low production cost is provided, comprising the following steps: (1) Mix yeast protein F75 and water to form a dispersion; (2) adding ingredients and water to the dispersion and mixing to form a mixed solution; wherein the ingredients include edible oil, lotus pod proanthocyanidins, salt, sucrose, edible alkali, compound seasoning, and edible flavors and fragrances; (3) adding konjac glucomannan to the mixed solution in batches in an increasing gradient, mixing and continuing to add edible pigments and citric acid to form a mass product; (4) The dough product is formed into a shrimp shape and ripened to obtain anti-saccharification yeast protein plant-based shrimp.

[0009] Preferably, in the step (1), based on the total amount of each raw material being 500 g, the amount of water added is 150-200 g; the amount of yeast protein F75 added is 32-38 g; and the mixing time is 30-50 min.

[0010] The raw materials in the present invention refer to the types appearing in the above steps, including yeast protein F75, water, ingredients, konjac glucomannan, edible pigments, and citric acid. The purpose of fully mixing water and yeast protein F75 in advance is to make it more evenly dispersed in the system when cross-linked with KGM. In the subsequent cross-linking process, yeast protein molecules and KGM molecules can be more orderly connected to each other to form a more uniform and dense network structure. This uniform network structure can give the cross-linked product better physical properties, such as higher hardness, elasticity and toughness.

[0011] Preferably, in the step (2), based on the total amount of each raw material being 500 g, the added amount of each component in the ingredients is as follows: edible oil 15.5-19.5 g, lotus pod proanthocyanidins 13-17 g, salt 6.5-8.5 g, sucrose 2-3 g, edible alkali 2-3 g, compound seasoning 4-6 g, and edible flavors and spices 2-3 g.

[0012] Preferably, in step (2), the ingredients further include umami-enhancing YE; based on the total amount of all raw materials being 500 g, the amount of umami-enhancing YE added is 1.2-1.8 g.

[0013] Yeast extract is added to the ingredients to enhance the umami taste. Yeast extract is a natural food ingredient. It can maintain a suitable "salty" experience while reducing the amount of sodium salt, and enhance the umami and rich taste of food, maintaining the natural flavor of food. After adding yeast extract to this product, the amount of salt is reduced by nearly 20%, achieving the effect of "reducing salt without reducing taste".

[0014] Preferably, in the step (2), based on the total amount of each raw material being 500 g, when the edible alkali is added, the remaining water is supplemented with ice water.

[0015] Preferably, in step (3), based on the total amount of each raw material being 500 g, 30-50 g of konjac glucomannan is added, and the specific operation is as follows: First, 3.75-6.25 g of konjac glucomannan was added to the mixture in a broadcasting manner and mixed at a stirring rate of 100-150 rpm for 5-8 min; A second addition of 6-10 g of konjac glucomannan was performed and mixed at a stirring rate of 120-160 rpm for 6-10 min; A third addition of 7.5-12.5 g of konjac glucomannan was performed and mixed at a stirring rate of 140-180 rpm for 8-12 min; When adding for the fourth time, the remaining amount of konjac glucomannan was added in two equal amounts, and the stirring speed was controlled at 160-200 rpm after each addition, and mixed for 10-15 minutes.

[0016] The ratio of KGM and yeast protein plays a vital role in the taste of simulated shrimp. Under the premise of achieving the purpose of the present invention, the KGM content is controlled within the range of 6 wt.%-10 wt.%, which can keep the simulated shrimp in good quality. When the KGM content is lower than 6 wt.%, the gel structure of the simulated shrimp will be relatively weak, resulting in insufficient elasticity and toughness. From the perspective of eating experience, consumers will feel that the product is too soft and rotten when chewing, lacking the chewy taste of real shrimp. On the contrary, if the KGM content is higher than 10 wt.%, although the gel strength will increase, the simulated shrimp will become too tight and the taste will be hard, losing the delicate and tender texture of real shrimp. When eating, consumers will feel that it is difficult to bite, and may even be difficult to chew, which greatly reduces the eating experience. As shown in the embodiment of the present invention, when the total content of KGM is 8wt.%, the cross-linking effect of this content and yeast protein reaches the best state, which can make the simulated shrimp present an ideal taste and texture characteristics.

[0017] KGM is a natural high molecular weight polysaccharide extracted from konjac tubers, and its molecular structure contains a large number of hydrophilic groups such as hydroxyl groups (-OH). These hydrophilic groups have a strong affinity for water molecules, making KGM highly water-absorbent. The purpose of the above process is that, since KGM has strong water absorption, when KGM is added to the system, due to its strong attraction to water molecules, the hydrophilic groups on the surface of KGM particles will quickly combine with water molecules in the surrounding environment, and it is easy to quickly absorb water and agglomerate when added, which will affect the product quality. Therefore, when adding KGM, it is necessary to adopt a gradient from less to more to add slowly. When KGM is first added, there are already an appropriate amount of other raw materials and a certain amount of water in the system, and the KGM is fully mixed with the system under the above mixing conditions. As the first added KGM is fully combined with the water, the water content in the system is reduced, but it still maintains good fluidity. Next, KGM is added for the second time under the adjusted mixing parameters to make the newly added KGM evenly dispersed in the system. At this time, the water content in the system is further reduced and the fluidity is reduced. When adding for the third time, the speed of addition can be increased appropriately, but the principle of slow addition should still be maintained. After the first three additions, more than half of the KGM has been added to the system. When adding for the fourth time, add the remaining KGM in two times to make it completely and evenly integrated into the system.

[0018] If all KGM is added at once, a large number of KGM particles will quickly absorb a large amount of water in a short period of time. With the rapid absorption of water, the surface of the KGM particles will become moist and the viscosity will increase, and the particles will easily stick to each other and aggregate together, forming agglomerations, resulting in uneven distribution in the system. In the subsequent process of forming simulated shrimp, the agglomerated KGM cannot fully interact with yeast protein F75 and other raw materials to build a uniform and ordered microstructure. This will greatly reduce the taste of the final simulated shrimp, with obvious lack of elasticity and toughness, and cannot correspond to the chewy taste of real shrimp. At the same time, in terms of physical and chemical properties, water retention and gel strength will also be negatively affected. Problems such as water loss and morphological collapse are prone to occur during cooking, seriously affecting the quality of the product.

[0019] Preferably, in step (3), the edible pigments include red pigment, yellow pigment and white pigment, and their usage accounts for 0.75 wt.%-1.5 wt.% of the total amount of each raw material.

[0020] Further preferably, the mass ratio of the red pigment, the yellow pigment and the white pigment is 5:3:2.

[0021] Under the above preferred pigment ratio, the color of the product is close to that of real shrimp, achieving the best simulation effect.

[0022] Preferably, in step (3), based on the total amount of each raw material being 500 g, the amount of citric acid added is 0.9-1.1 g.

[0023] Preferably, in step (4), the dough product is placed into a mold to be formed into a shrimp shape, then demoulded and sealed, and steamed and cooked to obtain the anti-saccharification yeast protein plant-based shrimp.

[0024] In a second aspect of the present invention, there is provided an anti-saccharification yeast protein plant-based shrimp with rich nutrients and high sensory value, which is prepared by the preparation method of the first aspect of the present invention.

[0025] Based on the above technical solutions, the design concept and principle of the present invention are as follows: Yeast protein is a high-quality complete protein found in natural yeast cells. It can provide the eight essential amino acids, proteins, B vitamins, minerals, dietary fiber and other nutrients required by the human body. Essential amino acids account for 47% of the total amino acids, which is close to the 46% of animal whey protein and higher than the 35% to 40% of plant protein. In addition, the digestibility of yeast protein is higher, exceeding 96%, while the digestibility of plant protein is 80% and that of animal protein is 90%. This process uses yeast protein, which is rich in nutrients such as protein, trace minerals and B vitamins, and is an important source of alternatives to traditional plant and meat proteins.

[0026] Yeast protein has the characteristic of being easy to change. Under conventional processing conditions, its structure is easy to change, which affects the quality of the final product. The present invention effectively solves this problem by matching KGM and F75 in a specific ratio. The polysaccharide KGM can interact with the hydrophilic groups on the surface of the aggregated protein particles to construct the basic framework of the gel product, and can significantly improve the intramolecular and intermolecular hydrogen bonds of the protein, promote a more ordered and compact nanostructure, and thus obtain a vegetarian food with excellent taste. Under the ratio of raw materials such as KGM and F75 selected by the present invention, the prepared simulated shrimp is significantly different from other ratios in structure and physical and chemical properties. Structurally, a microstructure similar to the muscle fibers of real shrimp is formed, which gives the simulated shrimp good elasticity and toughness, which echoes the elastic taste of real shrimp. In terms of physical and chemical properties, its water holding capacity, gel strength and other indicators are closer to real shrimp, so that the simulated shrimp can better maintain its shape during the cooking process, and the taste will not be affected by water loss or structural damage, corresponding to the characteristics of real shrimp that can still maintain a good taste and flavor after cooking. As shown in the examples, under the optimal effect, this product uses yeast protein F75 to replace about 65 wt.% KGM (yeast protein F75:KGM=7:4) to prepare plant-based shrimp with high protein content, and greatly improves its elasticity and chewiness.

[0027] Natural polyphenols have extremely wide biological activities and pharmacological effects, among which the most prominent ones are their strong antioxidant and anti-glycation activities. In terms of antioxidant, it shows a strong scavenging ability for ABTS+ free radicals and DPPH free radicals. The scavenging of free radicals can not only enhance human metabolism and delay the aging of the body, but also reduce the oxidative damage of proteins and other biological molecules, thereby reducing the possibility of their participation in non-enzymatic glycosylation reactions and enhancing their anti-glycation effects. Taking proanthocyanidins as an example, the anti-glycation effect it exhibits in the body far exceeds that of vitamin E and vitamin C. The design concept of the present invention also focuses on selecting polyphenols with antioxidant and anti-glycation properties as core raw materials, and adding lotus seed proanthocyanidins on this basis can reduce the generation of AGEs during cooking, reduce various types of damage to cells caused by oxidative stress reactions, and inhibit the generation of advanced glycation end products; at the same time, the covalent bonds and non-covalent interactions such as hydrogen bonds and hydrophobic interactions of polyphenols in lotus seed proanthocyanidins are used to cross-link polysaccharides and proteins to form a gel grid structure.

[0028] Compared with the prior art, the present invention has the following advantages and beneficial effects: The present invention provides a method for preparing anti-saccharification yeast protein plant-based shrimp, which takes yeast protein F75 and KGM as main raw materials, and adds lotus pod proanthocyanidins, thereby solving the problems of insufficient protein in pure KGM-based shrimp and excessively high AGEs content during cooking, and has the advantages of simple process and low production cost.

[0029] The present invention provides an anti-saccharification yeast protein plant-based shrimp, which has the advantages of high protein content, multiple types of amino acids, and easy digestion and absorption by the human body, which not only improves the sensory value of the product, but also satisfies consumers' pursuit of nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Design concept diagram for anti-saccharification yeast protein plant-based shrimp; Figure 2 This is the process flow chart of the anti-saccharification yeast protein plant-based shrimp; Figure 3 The electronic tongue radar charts of pure KGM, F75 / 6% KGM, F75 / 8% KGM, F75 / 8% KGM-YE and fresh shrimp; Figure 4 This is a diagram of the molecular assembly mechanism of yeast protein F75 / KGM; Figure 5 The protein content (A) and moisture content (B) of pure KGM, KGM added at 6% and 8% respectively, and fresh shrimp. Different letters in the same figure indicate significant differences at the 0.05 level. Figure 6The test results of AGEs inhibition rate of anti-saccharification yeast protein plant-based shrimp; Figure 7 This is a real photo of the anti-saccharification yeast protein plant-based shrimp. DETAILED DESCRIPTION

[0031] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0032] In the following embodiments: like Figure 1 As shown, KGM and F75 were paired, and YE, which enhanced the umami taste, was added to prepare the anti-saccharification yeast protein plant-based shrimp; The yeast protein used was yeast protein F75 (model F75) produced by Angel Yeast Co., Ltd., and the konjac glucomannan used was konjac glucomannan (model KGM-03) produced by Hubei Qiangsen Konjac Technology Co., Ltd.

[0033] Example 1 The preparation method of anti-saccharification yeast protein plant-based shrimp, such as Figure 2 As shown, the steps are as follows: (1) Add 35 g of yeast protein F75 and 150 g of water into a mixer and continue stirring to evenly disperse the yeast protein F75 to form a dispersion; (2) Add ingredients and water to the dispersion and mix to form a mixed solution; wherein the ingredients include 17.5 g edible oil, 15 g lotus seed proanthocyanidins, 7.5 g salt, 2.5 g sucrose, 2.5 g edible alkali, 5 g compound seasoning (including capsicum red), 2.5 g edible flavoring and spices, and 1.5 g umami-enhancing YE; when adding edible alkali, fill the remaining water with ice water to make up the total amount of raw materials to 500 g; (3) 40 g of konjac glucomannan was added to the mixture in batches in an increasing gradient. For the first time, 5 g of konjac glucomannan was added to the mixture in a broadcasting manner and mixed at a stirring rate of 120 rpm for 8 min. For the second time, 8 g of konjac glucomannan was added and mixed at a stirring rate of 160 rpm for 10 min. For the third time, 10 g of konjac glucomannan was added and mixed at a stirring rate of 180 rpm for 12 min. For the fourth time, the remaining konjac glucomannan was added in two equal amounts. After each addition, the stirring speed was controlled at 200 rpm and mixed for 15 min. After mixing, 5 g of red, yellow and white edible pigments (red, yellow, white = 5:3:2) were added to make the color of the raw material close to that of shrimp. 1 g citric acid to extend the shelf life of the product; during the mixing process, hydrogen bond interaction is used to promote the molecular assembly of yeast protein F75 and KGM. Under the action of the mixer, yeast protein F75, KGM and other auxiliary materials are fully mixed into a mass to form a mass product; (4) The dough product was molded into a shrimp shape, then demolded and stored in a sealed bag. After being steamed in a steamer, the saccharification-resistant yeast protein plant-based shrimp was obtained, which was recorded as F75 / 8% KGM-YE.

[0034] Example 2 This example is basically the same as Example 1, except that no umami-enhancing YE is added in step (2), the total amount of KMG in step (3) is 30 g, the first addition amount is 3.75 g, the second addition amount is 6 g, the third addition amount is 7.5 g, and the remaining KMG is added in equal amounts twice in the fourth addition. The prepared anti-saccharification yeast protein plant-based shrimp is recorded as F75 / 6% KGM.

[0035] Example 3 This example is basically the same as Example 1, except that no umami-enhancing YE is added in step (2), and the prepared anti-saccharification yeast protein plant-based shrimp is recorded as F75 / 8% KGM.

[0036] Example 2 In this example, the texture (hardness, elasticity, cohesiveness, chewiness) of the anti-saccharification yeast protein plant-based shrimps was analyzed by adding different amounts of KGM. Among them, the comparison group 1 adopted the method of Example 1, except that yeast protein F75 was not added in step (2), and the prepared shrimps were recorded as pure KGM; the comparison group 2 was fresh shrimps. The test results are shown in Table 1.

[0037] Table 1: Texture parameters of pure KGM, KGM with 6 wt.% and 8 wt.% addition and fresh shrimp

[0038] As can be seen from Table 1, when yeast protein F75 was mixed with KGM, the amount of KGM added had a significant effect on the texture characteristics of plant-based shrimp. At a lower KGM addition, the product showed a soft texture with low hardness and gel strength due to the loose gel network caused by weak hydrogen bonds and interactions. With the increase in the amount of KGM added (at 6 wt.% and 8 wt.%), a more compact three-dimensional network structure was formed between yeast protein F75 and KGM molecules, which could form a better shrimp shape. At the same time, the plant-based shrimp with a KGM addition of 8 wt.% far exceeded the pure KGM-based product in terms of hardness and chewiness. It is worth noting that the plant-based shrimp with a KGM addition of 8 wt.% is also better than the real shrimp in terms of elasticity, which shows that adding an appropriate amount of KGM can significantly improve the elasticity of plant-based shrimp, making it closer to the taste of real shrimp.

[0039] The electronic tongue was further used to test each sample and the F75 / 8% KGM after adding YE. The electronic tongue radar chart is shown in the figure below. Figure 3 As shown, it can be seen from the data that the group with YE added has significantly improved umami taste and reduced saltiness.

[0040] Example 3 This example studies the assembly mechanism of yeast protein F75 and KGM.

[0041] The hydrogen bonding interaction between yeast protein F75 and KGM is the fundamental factor in improving the texture characteristics of the product. The molecular assembly mechanism of the two is as follows: Figure 4 As shown. The amide bonds in yeast protein F75 form hydrogen bonds with a large number of hydroxyl groups in KGM, which promotes the establishment of an ordered structure, and this process is enhanced by the deacetylation of KGM. At the same time, the addition of KGM promotes the increase in the content of α-helix and β-fold, reduces the proportion of β-turn and random coil, and thus stabilizes the secondary structure of yeast protein F75. Therefore, the combination of KGM's hydroxyl groups with yeast protein F75 reduces the destruction of intermolecular hydrogen bonds and reduces the chance of yeast protein F75 denaturation, thereby further improving the texture characteristics of plant-based shrimp.

[0042] Example 4 In this example, different amounts of KGM were added for comparison, and the protein content and moisture content of the plant-based shrimps with resistant saccharification yeast protein were analyzed. The results are as follows: Figure 5 shown.

[0043] Depend on Figure 5Comparison of data shows that the replacement of yeast protein F75 and its combination with KGM significantly improved the texture and nutritional properties of plant-based shrimp by promoting the formation of hydrogen bonds and strengthening the protein network structure. When the addition of KGM was 8 wt.%, the protein content of plant-based shrimp was significantly increased, and its protein and moisture content were close to the level of real shrimp.

[0044] Example 5 In this example, ordinary plant-based shrimp prepared by the method of Example 1 without adding lotus pod anthocyanins was used as a comparison to analyze the AGEs inhibition rate of the anti-saccharification yeast protein plant-based shrimp of Example 1. The results are as follows: Figure 6 shown.

[0045] Determination of AGEs inhibition rate: accurately weigh 1.8016 g of α-lactose and 0.731 g of L-lysine (molar ratio of 1:1), dilute to 50 mL with distilled water, weigh 2 g of crushed shrimp, dilute to 10 mL with distilled water, centrifuge at 4500 rpm for 10 min, and take the supernatant. Take 4.5 mL of 0.1 mol / L α-lactose solution, 4.5 mL of 0.1 mol / L L-lysine solution, and 1 mL of crushed shrimp solution to make 10 mL of reaction solution. Set the reaction time at 90 °C to 0.5 h, 1 h, 1.5 h, and 2 h. According to the experimental results, select the time with the best inhibition effect. Set the control group without adding sample and heating, and the blank group without adding sample and not heating, and set three parallels for each group. Take 1 mL of reaction solution in a glass stopper test tube, place it in a water bath at the corresponding temperature for reaction, and then quickly place it in an ice water bath to prevent the reaction from continuing. Then add 9 mL of distilled water to dilute the reaction solution, and use a fluorescence spectrophotometer to detect the fluorescence value of the diluted reaction solution (EX=370 nm, EM=440 nm, the incident and exit slit widths are both 5 nm). The calculation formula for the inhibition rate is as follows: Inhibition rate = [(F 样品 -F 空白 ) / (F 对照 -F 空白 )]×100% Depend on Figure 6 It can be seen that the two groups of shrimps have an inhibitory effect on the formation of AGEs in the α-lactose / L-lysine simulation system. The experimental results show that the proanthocyanidins added to shrimps have certain activity and have a good effect in inhibiting the formation of AGEs.

[0046] The actual picture of the anti-saccharification yeast protein plant-based shrimp of the present invention is as follows Figure 7 Within the range of raw materials and preparation parameters defined in the present invention, the purpose of the invention can also be achieved and the corresponding anti-saccharification yeast protein plant-based shrimp can be prepared.

[0047] The present invention uses yeast protein F75 as a raw material, and utilizes the molecular assembly between it and KGM to prepare yeast protein-based shrimp with excellent texture characteristics and high nutritional value, forming a microstructure similar to the muscle fibers of real shrimp, giving the simulated shrimp good elasticity and toughness, and echoing the springy taste of real shrimp. When the amount of KGM added is moderate, by enhancing the interaction between it and the hydrogen bonds of yeast protein F75, the key quality indicators of plant-based shrimp such as hardness, chewiness and elasticity are significantly improved, and its protein content is higher than that of pure KGM-based shrimp. In addition, the addition of yeast extract YE effectively enhances the umami taste of shrimp, achieving the product goal of "reducing salt without reducing taste". The addition of lotus pod proanthocyanidins greatly reduces the production of AGEs during high-temperature cooking, and utilizes the covalent bonds of polyphenols in lotus pod proanthocyanidins and non-covalent interactions such as hydrogen bonds and hydrophobic interactions to cross-link polysaccharides and proteins to form a gel grid structure. In terms of physical and chemical properties, its water holding capacity, gel strength and other indicators are closer to those of real shrimp, so that the simulated shrimp can better maintain its shape during cooking, and the taste will not be affected by water loss or structural damage, corresponding to the characteristics of real shrimp that can still maintain good taste and flavor after cooking. The preparation method of the present invention is simple in process and low in production cost; the prepared shrimp product has high protein content, low salt content, excellent taste, high comprehensive value of the product and broad production prospects.

[0048] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A method for preparing anti-saccharification yeast protein plant-based shrimp, characterized in that: The steps include: (1) Mix yeast protein F75 and water to form a dispersion; (2) adding ingredients and water to the dispersion and mixing them to form a mixed solution; wherein the ingredients include edible oil, lotus pod proanthocyanidins, salt, sucrose, edible alkali, compound seasoning, and edible flavors and fragrances; (3) adding konjac glucomannan to the mixed solution in batches in an increasing gradient, mixing and continuing to add edible pigments and citric acid to form a mass product; (4) The dough product is formed into a shrimp shape and ripened to obtain anti-saccharification yeast protein plant-based shrimp.

2. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (1), based on the total amount of each raw material being 500 g, the amount of water added is 150-200 g; the amount of yeast protein F75 added is 32-38 g; and the mixing time is 30-50 min.

3. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (2), based on the total amount of each raw material being 500 g, the added amount of each component in the ingredients is as follows: edible oil 15.5-19.5 g, lotus pod proanthocyanidins 13-17 g, salt 6.5-8.5 g, sucrose 2-3 g, edible alkali 2-3 g, compound seasoning 4-6 g, and edible flavors and spices 2-3 g.

4. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (2), the ingredients also include umami-enhancing YE; based on the total amount of all raw materials being 500 g, the amount of umami-enhancing YE added is 1.2-1.8 g.

5. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (2), based on the total amount of each raw material being 500 g, when adding edible alkali, the remaining water is supplemented with ice water.

6. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (3), based on the total amount of each raw material being 500 g, 30-50 g of konjac glucomannan is added, and the specific operation is as follows: 3.75-6.25 g of konjac glucomannan is added to the mixed solution in a broadcasting manner for the first time, and mixed at a stirring rate of 100-150 rpm for 5-8 min; 6-10 g of konjac glucomannan is added for the second time, and mixed at a stirring rate of 120-160 rpm for 6-10 min; 7.5-12.5 g of konjac glucomannan is added for the third time, and mixed at a stirring rate of 140-180 rpm for 8-12 min; when adding for the fourth time, the remaining amount of konjac glucomannan is added in two equal amounts, and the stirring speed is controlled at 160-200 rpm after each addition, and mixed for 10-15 min.

7. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (3), the edible pigments include red pigment, yellow pigment and white pigment, and their usage accounts for 0.75wt.%-1.5wt.% of the total amount of each raw material.

8. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 7, characterized in that: The mass ratio of the red pigment, the yellow pigment and the white pigment is 5:3:

2.

9. The method for preparing the anti-saccharification yeast protein plant-based shrimp according to claim 1, characterized in that: In the step (3), based on the total amount of each raw material being 500 g, the amount of citric acid added is 0.9-1.1 g. 10.Anti-saccharification yeast protein plant-based shrimp, characterized by: The method is prepared according to any one of claims 1 to 9.

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