Preparation method of blocky emulsion gel simulated animal fat

Abstract

The invention belongs to the technical field of plant raw material processing, and particularly relates to a preparation method of blocky emulsion gel simulated animal fat, which is formed on the basis of soybean protein and sodium alginate composite matrix, and comprises the following steps: (1) mixing purified water, soybean protein and sodium alginate, shearing at a high speed, and dispersing into perilla oil for emulsification; (2) adding glucolactone, stirring and uniformly mixing, and then immediately adding calcium carbonate while stirring to form a first gel network; and (3) uniformly stirring, pouring into a mold for shaping, and gelatinizing in a refrigerator at 4 DEG C to form a second protein network, thereby obtaining the simulated fat product with high stability. By constructing a protein-polysaccharide composite gel system, simulated fat with a complex dual-network structure is formed under the action of the two inducers, so that the stability and oily feeling of the gel are improved, and the cooking adaptability of the gel applied to the simulated fat is expanded.

Description

Technical Field

[0001] The invention belongs to the technical field of plant raw material processing, and relates to a method for preparing a block emulsion gel simulating animal fat, and more specifically to a method for preparing a soy protein and sodium alginate composite-based block emulsion gel simulating fat. Background Art

[0002] As people around the world pursue a higher quality of life, the concept of healthy eating is accepted by more and more people. Therefore, the demand for high-protein and low-fat foods is increasing day by day, providing a new direction for research progress in the food field. In order to meet the demand for protein and respond to the call for sustainable development, it is urgent to develop plant-based alternative meat simulants. Emulsion gel uses an emulsifier to first form a stable emulsion, and then uses a gelling agent to gel in various ways, locking the emulsified dispersion inside the gel matrix, so that the emulsion is converted into a soft solid with good gel properties. It not only has the good water and oil holding properties of emulsions, but also has the texture properties and sensory characteristics similar to solid gels. Soy protein, as the most abundant type of protein from plant sources, has high nutritional value and has great potential in the field of preparing fat simulants. By improving the properties of protein gels, such as enzyme induction, adding prebiotics or constructing a double emulsion system, it can be made closer to the properties of animal fat.

[0003] At present, there have been extensive studies on the relevant patents on the development and application of fat simulants, such as mixed matrix gel, emulsion gel, or double emulsion gel and other simulants. These patents use different raw materials, processing methods or preparation methods to prepare simulated fats that can simulate real fats well in appearance, but the preparation process is complicated and the mechanical properties of the products are poor, and further improvement is still needed. Patent CN117179283A uses curdlan as a raw material, preheats it, and then heats and cools it to form a block of simulated fat. The process is simple but the ingredients are relatively single, and it cannot provide the oily feeling of real fat in the mouth. Another patent CN112042930A uses starch as a raw material to complicate the preparation method. The starch is modified by high-pressure assisted enzymatic method to improve the aging phenomenon of starch, and it is mixed with the homogenized water-in-oil emulsion, and microwave heating treatment is carried out to cool it to form a certain lubricating taste for the simulated fat. The researchers used a composite base to prepare a simulated fat patented as CN114747653A, and developed a gel-like emulsion gel with good stability based on plant protein and citrus fiber, which provided new ideas for the subsequent development of simulated fat. Recently, a patent CN118020919A invented a plant-based high internal phase Pickering emulsion gel with bacterial cellulose and carrageenan as the filling connecting phase. Through the potassium ion induction system, the gel formation was obtained to obtain a simulated fat with a taste closer to animal fat and excellent gel performance. The internal oil phase accounts for up to 74%, and it has the characteristics of high temperature denaturation and aggregation. Therefore, the high internal phase Pickering emulsion gel cannot further imitate the melting behavior of animal fat.

[0004] The main focus of simulating animal fat is to simulate its appearance, taste, gel stability and cooking adaptability. Gels prepared from single components (starch, konjac flour) have a bad taste, high internal phase emulsions have poor thermal stability, and composite emulsion gels have weak lubricity to oil during chewing. And because most simulated fats are gelled and then connected to tissue proteins, adhesives are needed to splice the components into well-defined layers of pork belly, or to crush block gels into sausages or hamburger embryos, so the cooking adaptability is narrow, resulting in the inability to fully utilize existing technologies to solve current problems.

[0005] Sodium alginate is a natural anionic polysaccharide with good hydrophilicity and modifiability. It forms a stable gel with thermal irreversibility with calcium ions under the action of different crosslinking agents, which can obtain a tighter gel structure and superior gel strength. By adjusting the amount of each phase added in the gel system, the degree of phase separation can be changed, thereby affecting the stability of the composite system. It is a novel development idea to prepare simulated fat by constructing a composite emulsion gel with a "double network" structure.

[0006] Therefore, the present invention proposes to use a protein and polysaccharide composite base as raw materials, and to form an interpenetrating double network structure with a tough protein network and a rigid polysaccharide network. The complex double network gel structure formed is used to firmly lock the oil, so as to prepare a block emulsion gel with higher stability and oiliness, and stronger adjustability and cooking adaptability for application in the development of simulated fat. Summary of the invention

[0007] In view of the practical problems existing in the production of simulated fat prepared by the prior art, the present invention aims to provide a method for preparing a composite emulsion gel with soy protein and sodium alginate as a matrix and a complex double network structure, so as to solve the current technical problems of poor fat simulation effect in terms of taste and texture.

[0008] The technical concept of the present invention is as follows:

[0009] Firstly, acid induction and ion induction are used to induce the protein network and polysaccharide network respectively, promoting the formation of complex double network structure, firmly wrapping the internal water and fat, forming thermal irreversible gel and improving the gel properties of simulated fat.

[0010] Secondly, the double network structure formed inside the emulsion gel is composed of a soybean protein network and a sodium alginate network. Gluconolactone (GDL) is slowly released in the emulsion to change the pH in the system to acidic, promoting protein denaturation and cross-linking to form a protein network; a calcium salt with low solubility is added to the solution to react with GDL, slowly releasing calcium ions, which combine with the carboxylic acid groups carried by sodium alginate to form a polysaccharide network with an "egg box" structure. The two network formation processes proceed simultaneously, forming an interpenetrating complex double network structure, which improves the water holding capacity of the emulsion gel and enhances the stability of the emulsion gel.

[0011] Again, it takes a certain amount of gelling time for the homogenized emulsion to form a solid gel under the action of two inducers. The amount of polysaccharide and calcium ion added can adjust the gel formation process and affect the final network formation, so that the prepared simulated fat has a certain degree of controllability.

[0012] The method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat of the present invention comprises the following steps:

[0013] (1) Purified water, soy protein, and sodium alginate are mixed in a certain proportion, the mixture is sheared at a high speed and dispersed into vegetable oil for emulsification to form a stable composite emulsion;

[0014] (2) adding a certain proportion of gluconolactone in step (1) and stirring and mixing to improve the acid-base environment inside the emulsion system, and then immediately adding calcium salt while stirring, so that calcium ions are released under the action of gluconolactone to promote the cross-linking between sodium alginate polysaccharides to form a first gel network;

[0015] (3) After being stirred evenly, the mixture is poured into a mold and shaped, and placed in a refrigerator at 4°C for gelation. As gluconolactone is slowly released, a second protein network is formed inside the gel under an acidic environment, resulting in a double network with a more complex internal structure, thereby forming a stable simulated fat product.

[0016] The amount of soybean protein added in step (1) is 4-8%, and the amount of sodium alginate added is 0.2%-2%; the vegetable oil in step (1) is one of rapeseed oil, peanut oil, soybean oil and perilla oil, and the amount of added is 5-30%, the shear speed is 5000-15000rpm, and the shear time is 5-20min.

[0017] Preferably, the amount of sodium alginate added in step (1) is 0.6%-1%; the vegetable oil in step (1) is perilla oil, the amount of which is 10-15%, the shear speed is 9000-10000 rpm, and the shear time is 5-10 min.

[0018] The amount of gluconolactone added in step (2) is 0.02-0.06M, preferably, the amount of gluconolactone added is 0.04-0.05M.

[0019] Wherein the calcium salt in step (2) is selected to include two of calcium carbonate, calcium sulfate, calcium hydrogen phosphate and calcium chloride, the calcium ion addition amount is 0.04-0.09M, the mixing stirring rate is 500-1200rpm, and the mixing stirring time is 10-60s. Preferably, the calcium salt is selected from calcium carbonate and calcium hydrogen carbonate, the addition amount is 0.05-0.07M, the mixing stirring rate is 800-1000rpm, and the mixing stirring time is 10-30s.

[0020] The gelation method in step (3) is refrigeration at 4° C., and the gelation time is between 6 and 24 hours. Preferably, the gelation time in step (3) is between 10 and 15 hours.

[0021] The internal characteristics of the completely gelled block-shaped simulated fat in step (3) are a complex structure with a double network and an obvious pore structure, and its water retention rate is 80-90%, and the oral lubrication coefficient is less than 0.1

[0022] Key points of the present invention

[0023] The present invention constructs a protein-polysaccharide composite gel system, and forms a simulated fat with a complex double network structure under the action of two inducers, thereby improving the stability and oiliness of the gel. Polysaccharides that can form a heat-irreversible gel are selected as raw materials, and the same stable network structure is formed under the induction of calcium ions, which interpenetrates with the protein network to form a complex double network, firmly binding water and grease inside, improving the thermal stability of the gel, and expanding its cooking adaptability for simulating fat.

[0024] like Figure 1 , as shown in the schematic diagram of the formation mechanism of the double network structure of the soy protein / sodium alginate composite emulsion gel, compared with the existing research technology, the present invention improves the current problems of simulated fat by adjusting the internal network structure of the emulsion gel from a new perspective. First, the perilla oil is filled into the mixed solution of protein and polysaccharide through emulsification and shearing to form a stable emulsion, and then the sodium alginate is induced by adding calcium ions to form a stable and tough polysaccharide network. GDL induces protein to promote the protein network to form a large gel framework. The two networks with different characteristics are intertwined with each other during the gelation process, and finally a stable double network structure is formed to firmly lock the oil evenly dispersed in the emulsion, so that the completely simulated fat of the gel has strong thermal stability and high water and oil retention.

[0025] Specifically, first of all, soy protein can disperse oil and water in an orderly manner inside during the emulsification shear process, and the sodium alginate solution has a certain viscosity, which further fixes the water and oil inside the emulsion. GDL is added to the emulsion first, and there is time to slowly release the acidity to prepare for the subsequent addition of calcium salts. With the addition of calcium salts, the insoluble calcium salts will react with GDL to release calcium ions and rapidly cross-link with the negative sodium alginate to form a tight polysaccharide network. In this process, the acidic environment will also promote protein cross-linking. The protein with a relatively large proportion will form a protein network as a framework, which will be intertwined with the polysaccharides to form a stable double network structure. When the emulsion gel is completely converted from a liquid to a solid state, it not only has good water and oil retention and texture properties that can be used to simulate fat, but the gel also has strong thermal stability and can be used to simulate the preparation of fat under various cooking methods.

[0026] In summary, the preparation process of the composite emulsion gel fat mimetic with a double network structure and the product thereof of the present invention have the following beneficial effects:

[0027] 1. The present invention uses soybean protein and sodium alginate as raw materials to form an emulsion gel with a double network structure under the action of two inducers. The solid emulsion gel after complete gelation has good elasticity and other mechanical properties, showing a more delicate, smooth, elastic, tough and refreshing state, which can better simulate the structure and texture of animal fat and maintain stable structural properties during the production and consumption process.

[0028] 2. The present invention starts from improving the internal network structure of the gel. By constructing an emulsion gel with a double network structure and applying it to the preparation of simulated fat, the liquid vegetable oil is firmly trapped inside the solid emulsion gel to prevent oil-water separation, thereby improving the water retention of the gel, which has a good effect on improving the oily feel and juiciness of the simulated fat during chewing.

[0029] 3. In terms of raw material selection, the present invention selects sodium alginate, which can be made into heat irreversible alone, as one of the composite raw materials to prepare emulsion gel, so that the simulated fat has good thermal stability and can be used for heat processing; perilla oil rich in unsaturated fatty acids is also selected as the oil phase to fill the emulsion gel, which is more conducive to human health needs.

[0030] 4. Since the emulsion gel prepared by the present invention has a slow gelation process of converting from liquid to solid, and the gelation time can be adjusted according to the amount of raw materials or inducer added, the gel is injected into the interior of the tissue protein in a liquid state for the preparation of interstitial fat, thereby enriching the combination of simulated fat and tissue protein, such as the preparation of plant-based marbled beef or plant-based pork belly. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 : Schematic diagram of the formation mechanism of the double network structure of the soybean protein / sodium alginate composite emulsion gel of the present invention

[0032] Figure 2 : Macroscopic photos of double network structure emulsion gels prepared by the examples and comparative samples simulating animal fat tissue

[0033] Figure 3 : Microstructure observation diagram of double network structure emulsion gel simulated animal fat tissue prepared by the embodiment and comparative sample

[0034] Figure 4 : Texture characteristics analysis diagram of double network structure emulsion gel simulated animal fat tissue prepared by examples and comparative samples

[0035] Figure 5 : Rheological temperature scan of double network structure emulsion gel simulated animal fat tissue prepared by examples and comparative samples and oral tribological analysis diagram of some samples

[0036] Figure 6 : Analysis of water holding capacity of double network structure emulsion gels prepared by examples and comparative samples simulating animal fat tissue

[0037] Figure 7 : Thermal property analysis diagram of double network structure emulsion gel simulated animal fat tissue prepared by examples and comparative samples DETAILED DESCRIPTION

[0038] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0039] Example 1

[0040] Preparation of emulsion gel: 8% soy protein and 1% sodium alginate were mixed in a ratio of 2:3, so that the final concentration of the mixed solution was 4.8% soy protein and 0.6% sodium alginate, and 13 wt % perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0041] Formation of block solid gel: 0.043M GDL was gradually added to the homogenized emulsion gel and stirred at 500rpm for 1min. During this process, calcium carbonate containing 0.07M calcium ions was poured into 1ml of water and mixed evenly, and then immediately added to the emulsion gel and stirred at 800rpm for 1min using an electronic stirrer. Then, it was poured into a 100ml cylindrical mold and refrigerated at 4℃ for 12h to fully perform the cross-linking reaction, thereby preparing an emulsion gel with a complex network structure.

[0042] Example 2

[0043] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3, so that the final concentration of the mixed solution was 4.8% soy protein and 0.9% sodium alginate, and 13 wt % perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0044] Formation of block solid gel: 0.043M GDL was gradually added to the homogenized emulsion gel and stirred at 500rpm for 1min. During this process, calcium carbonate containing 0.05M calcium ions was poured into 1ml of water and mixed evenly, and then immediately added to the emulsion gel and stirred at 800rpm for 1min using an electronic stirrer. Then, it was poured into a 100ml cylindrical mold and refrigerated at 4℃ for 12h to fully perform the cross-linking reaction, thereby preparing an emulsion gel with a complex network structure.

[0045] Example 3

[0046] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3, so that the final concentration of the mixed solution was 4.8% soy protein and 0.9% sodium alginate, and 13 wt % perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0047] Formation of block solid gel: 0.043M GDL was gradually added to the homogenized emulsion gel and stirred at 500rpm for 1min. During this process, calcium carbonate containing 0.07M calcium ions was poured into 1ml of water and mixed evenly, and then immediately added to the emulsion gel and stirred at 800rpm for 1min using an electronic stirrer. Then, it was poured into a 100ml cylindrical mold and refrigerated at 4℃ for 12h to fully perform the cross-linking reaction, thereby preparing an emulsion gel with a complex network structure.

[0048] Example 4

[0049] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3, so that the final concentration of the mixed solution was 4.8% soy protein and 0.9% sodium alginate, and 13 wt % perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0050] Formation of block solid gel: 0.043M GDL was gradually added to the homogenized emulsion gel and stirred at 500rpm for 1min. During this process, 0.07M calcium ions of calcium hydrogen phosphate were poured into 1ml of water and mixed evenly, and then immediately added to the emulsion gel and stirred at 800rpm for 1min with an electronic stirrer. Then, it was poured into a 100ml cylindrical mold and refrigerated at 4℃ for 12h to fully carry out the cross-linking reaction, and an emulsion gel with a complex network structure was prepared.

[0051] Based on the analysis of the four examples prepared above, it is found that examples 1-4 can form stable solid gels with smooth and delicate surfaces after sufficient gelation. Figure 2 As shown. Through subsequent scanning electron microscopy and confocal microscopy observations of several examples, it was found that the microstructures of Examples 2 and 3 were more compact than that of Example 1, and Example 3 had more trepanation structures, such as Figure 3 The part circled in yellow indicates that as the addition amount of calcium ions and sodium alginate reaches the appropriate range, a complex gel network with an obvious double network structure will be formed, which has a good effect on improving the gel performance.

[0052] Furthermore, confocal observation revealed that the oil droplets can be evenly dispersed inside the network. Figure 3 d, with Figure 6 The results of water holding capacity analysis confirm each other, and the water holding rate can reach more than 85%. After the double network structure is formed in the gel, it will firmly hold water and oil. Figure 4 This indicates that as the double network becomes tighter, the hardness and elasticity of the gel will increase, improving the texture properties of the emulsion gel as a whole. Figure 5a Through the rheological temperature scanning analysis of the emulsion gel at 40-100°C, it is found that the storage modulus (G') of the several emulsion gels in the embodiment is greater than the loss modulus (G") during the heating process, showing an obvious solid state and good gel properties. During the heating process, G' and G" have no obvious weakening trend. Figure 7 The analysis of the thermal properties of the gel found that as the double network gradually formed (Examples 1-3), the melting point temperature of the gel also increased, indicating that the double network structure can improve the thermal stability of the emulsion gel.

[0053] observe Figure 5 b. The oral tribology of Examples 1-3 found that the friction coefficients of the prepared emulsion gels were all lower than 0.2, and had good lubricating properties. As the sliding speed increases, the gels that are firmly bound by the double network of oil and water are crushed to release oil and water, which improves the lubricity, and reduces the friction coefficient of the gel to below 0.1 at high speeds, indicating that the emulsion gels prepared in Examples 1-3 can maintain stable gel properties under normal conditions, and after consumption, chewing breaks the gel network to release water and oil, thereby improving the lubrication of the simulated fat during oral chewing and giving the simulated fat better juiciness.

[0054] Comparative Example 1

[0055] Preparation of emulsion gel: 8% soy protein and 2% sodium alginate were mixed in a ratio of 2:3, so that the final concentration of the mixed solution was 4.8% soy protein and 1.2% sodium alginate, and 13 wt % perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0056] Formation of block solid gel: 0.043M GDL was gradually added to the homogenized emulsion gel and stirred at 500rpm for 1min. During this process, calcium carbonate containing 0.05M calcium ions was poured into 1ml of water and mixed evenly, and then immediately added to the emulsion gel and stirred at 800rpm for 1min using an electronic stirrer. Then, it was poured into a 100ml cylindrical mold and refrigerated at 4℃ for 12h to fully perform the cross-linking reaction, thereby preparing an emulsion gel with a complex network structure.

[0057] Comparative Example 2

[0058] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3, so that the final concentration of the mixed solution was 4.8% soy protein and 0.9% sodium alginate, and 13 wt % perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0059] Formation of block solid gel: 0.043M GDL was gradually added to the homogenized emulsion gel and stirred at 500rpm for 1min. During this process, calcium sulfate containing 0.07M calcium ions was poured into 1ml of water and mixed evenly, and then immediately added to the emulsion gel and stirred at 800rpm for 1min using an electronic stirrer. Then, it was poured into a 100ml cylindrical mold and refrigerated at 4℃ for 12h to fully perform the cross-linking reaction, thereby preparing an emulsion gel with a complex network structure.

[0060] observe Figure 2 It was found that, unlike Examples 1-4, Comparative Example 2 showed obvious gel non-uniformity and shrinkage. Figure 6 The analysis results of water holding capacity also show that the gel is unstable, indicating that calcium sulfate has a higher solubility than calcium carbonate and calcium hydrogen phosphate, and can react with sodium alginate immediately after addition, resulting in uneven internal gel solids and uneven surface of the formed gel. Figure 4 Due to its appearance and weak texture properties, the gel cannot be well used in the production of simulated fat. Figure 3 e The gel network of comparative example 1 exhibits a double network structure different from that of example 3, and the overall structure is a large network interspersed with dense small networks. This is because the excess sodium alginate will first form gel micelles, resulting in the destruction of the final double network structure, and the obvious phase separation will result in poor properties of the finished gel product. Figure 4 The hardness of the comparative example 1 is relatively large. Figure 5 The thermal property analysis results of Comparative Example 1 show a lower melting temperature, and the thermal stability of the gel is poorer than that of Examples 1-3. It is concluded that the gel has poor gel stability and a harder texture due to its uneven internal structure, and cannot simulate animal fat well.

Claims

1. A method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat, characterized in that: The following steps are involved: (1) Purified water, soy protein, and sodium alginate are mixed in a certain proportion, the mixture is sheared at a high speed and dispersed into vegetable oil for emulsification to form a stable composite emulsion; (2) adding a certain proportion of gluconolactone in step (1) and stirring and mixing to improve the acid-base environment inside the emulsion system, and then immediately adding calcium salt while stirring, so that calcium ions are released under the action of gluconolactone to promote the cross-linking between sodium alginate polysaccharides to form a first gel network; (3) After being stirred evenly, the mixture is poured into a mold and shaped, and placed in a refrigerator at 4°C for gelation. As gluconolactone is slowly released, a second protein network is formed inside the gel under an acidic environment, resulting in a double network with a more complex internal structure, thereby forming a stable simulated fat product.

2. A method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat according to claim 1, wherein the amount of soy protein added in step (1) is 4-8%, and the amount of sodium alginate added is 0.2%-2%; the vegetable oil in step (1) is one of rapeseed oil, peanut oil, soybean oil and perilla oil, the amount of addition is 5-30%, the shear speed is 5000-15000rpm, and the shear time is 5-20min.

3. The method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat according to claim 2, wherein the amount of sodium alginate added in step (1) is 0.6%-1%; the vegetable oil in step (1) is perilla oil, the amount added is 10-15%, the shear speed is 9000-10000rpm, and the shear time is 5-10min.

4. The method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat according to claim 1, wherein the amount of gluconolactone added in step (2) is 0.02-0.06M.

5. The method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat according to claim 4, wherein the amount of gluconolactone added in step (2) is 0.04-0.05M.

6. The method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat according to claim 1, wherein the calcium salt selected in step (2) includes two of calcium carbonate, calcium sulfate, calcium hydrogen phosphate and calcium chloride, the amount of calcium ion added is 0.04-0.09M, the mixing and stirring speed is 500-1200rpm, and the mixing and stirring time is 10-60s.

7. The method for preparing a soy protein and sodium alginate composite block emulsion gel simulated fat according to claim 6, wherein in step (2), the calcium salt is selected from calcium carbonate and calcium bicarbonate, the addition amount is 0.05-0.07M, the mixing and stirring speed is 800-1000rpm, and the mixing and stirring time is 10-30s.

8. The method for preparing a soy protein and sodium alginate composite-based block emulsion gel simulating fat according to claim 1, wherein the gelation method in step (3) is refrigeration at 4°C, and the gelation time is between 6 and 24 hours.

9. The method for preparing a soy protein and sodium alginate composite-based block emulsion gel simulated fat according to claim 8, wherein the gel time in step (3) is between 10 and 15 hours.

10. The method for preparing a soy protein and sodium alginate composite-based block emulsion gel simulated fat according to claim 1, wherein the internal characteristics of the block simulated fat with complete gelation in step (3) are a complex structure with a double network and an obvious pore structure, its water retention rate is 80-90%, and the oral lubrication coefficient is less than 0.1.

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