Method for preparing plant meat by using plant protein composite collagen peptide

Abstract

The invention relates to a method for preparing plant meat by using plant protein composite collagen peptide, aiming at solving the problem that the quality of the existing meat analogue is poor. The method for preparing the plant meat comprises the following steps: 1, putting fish skin into hot water to extract collagen, adding endopeptidase to carry out hydrolysis reaction, centrifuging and filtering a hydrolysate to obtain a collagen solution, and freeze-drying to obtain collagen peptide; 2, performing ultrasonic extraction on the dried lonicera caerulea fruit powder by taking an ethanol solution as an extraction solvent, centrifuging an extracting solution, taking supernate, and performing freeze drying to obtain an anthocyanin extract; 3, uniformly mixing the soybean protein concentrate, the wheat protein, the pea protein, the peanut protein and the pine meal to obtain a protein mixture, adding the collagen peptide and the anthocyanin extract, and uniformly mixing to obtain a mixed material; and 4, performing high-humidity extrusion on the materials. The prepared plant meat is compact in taste and rich in nutrition, and the collagen peptide is added, so that the fiber structure is more compact, and the plant meat is rich in chewiness.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a production method for preparing plant-based meat by using a plant protein composite collagen peptide. Background Art

[0002] Traditional animal husbandry cannot meet the rapidly growing protein demand of humans due to production capacity and environmental protection issues, and plant protein is the main supplement. Plant-based meat is a product made from plant protein as the main raw material through an extrusion process, and has similar fibrous characteristics to animal meat. The high-moisture extrusion process uses a twin-screw to mix, hydrate, heat, extrude, shear, and melt the material, and then cool it to form. During this process, the original chemical bonds are broken, the molecules are reoriented and arranged, and an anisotropic fibrous structure is formed after cooling.

[0003] The commonly used raw materials for high-moisture extrusion plant-based meat are soy protein, wheat protein, and pea protein. Soy protein has good gelation properties, is easier to extrude and form texture, and has layer or coarse fiber characteristics in the extrusion direction; wheat protein is connected into larger molecules through intermolecular disulfide bonds, forms a network-like fiber in the system, and acts as an adhesive to maintain structural stability; pea protein contains all essential amino acids for the human body, belongs to a complete protein, is inexpensive, and can replace soy protein in the process. High-moisture extrusion analog meat has better production efficiency advantages than textured vegetable protein and pulled protein, but still needs to further improve the similarity to the quality of natural muscle to meet the requirements of consumers for the sensory quality of products, including the similarity to the fiber structure of muscle tissue and texture characteristics. Summary of the Invention

[0004] The present invention is to solve the problem of poor texture quality of existing plant-based meat products. By controlling the ratio of various plant proteins and collagen peptides, a method for preparing plant-based meat by using a plant protein-collagen peptide mixture is provided, and anthocyanin is used to provide a color characteristic similar to hemoglobin. Collagen peptide effectively improves the texture characteristics of plant-based meat, and the product has a higher similarity to natural meat. The processed product provides a better choice for plant-based meat consumption.

[0005] The method for preparing plant-based meat by using a plant protein composite collagen peptide according to the present invention is realized according to the following steps:

[0006] Step 1: Extract and hydrolyze collagen from fish skin

[0007] a. Remove non-collagen and pigments from the fish skin. After washing, put the fish skin into hot water to extract collagen, filter to remove the oil layer, add endopeptidase with an E / S of 1.0% - 5.0% for a hydrolysis reaction for 3.5 - 4.5 hours, boil to inactivate the enzyme, and then cool to room temperature to obtain a hydrolysis product;

[0008] b. Centrifuge the hydrolysis product at 2 - 5 °C, collect the supernatant, filter it through a filter membrane to obtain a collagen solution with a molecular weight of 2 - 30 kDa;

[0009] c. Freeze - dry the collagen solution to obtain collagen peptides;

[0010] Step Two: Prepare anthocyanin extract

[0011] Use an ethanol solution as the extraction solvent to perform ultrasonic extraction on the dried blueberry fruit powder. After centrifuging the extract, take the supernatant and freeze - dry it to obtain the anthocyanin extract;

[0012] Step Three: Stir and mix the raw materials

[0013] Mix soy protein concentrate, wheat protein, pea protein, peanut protein, and pine nut meal evenly according to the mass ratio of (3 - 4):(3 - 4):(2 - 3):(1 - 2):(1 - 2) to obtain a protein mixture. Add collagen peptides at 3 - 8 wt% of the protein mixture, and then add the anthocyanin extract and mix evenly to obtain a mixed material;

[0014] Step Four: High - moisture extrusion of the material

[0015] Put the mixed material into a twin - screw extruder for high - moisture extrusion to obtain plant - based meat.

[0016] The present invention selects fish skin as the raw material, hydrolyzes fish collagen peptides, hydrolyzes large - molecule peptides into small - molecule peptides that are easier to combine with other proteins, and the high - moisture extrudate forms a denser fiber structure. Mix soy protein concentrate, wheat protein, pea protein, peanut protein, and pine nut meal evenly to obtain a protein mixture. Pea protein has the advantages of low allergenicity and low price. Soy protein concentrate is easier to extrude and texture, forming layers or coarse fibers and having high gelation. Peanut protein is rich in a large amount of essential amino acids, vitamins, trace elements, and minerals, and is easy to digest and absorb by the human body. Pine nut meal is rich in protein, various trace elements, and a small amount of lipids. Blueberry fruits are rich in anthocyanin bioactive components, which can be used as natural pigments for food processing.

[0017] The plant - based meat prepared by the present invention has a firm texture and rich nutrition. Due to the addition of collagen peptides, the fiber structure is denser, rich in chewiness, the appearance is close to animal meat products, and it has a good flavor. Description of the Drawings

[0018] Figure 1 is a physical photo of the plant - based meat prepared in the example;

[0019] Figure 2 is a texture analysis diagram of the plant - based meat prepared in the example;

[0020] Figure 3 Elasticity analysis diagram of the plant-based meat prepared in the example;

[0021] Figure 4 Scanning electron microscope micrograph of the plant-based meat prepared in the example;

[0022] Figure 5 Flow chart of preparing plant-based meat by using plant protein and composite collagen peptide in the present invention. Detailed implementation manners

[0023] Detailed implementation manner 1: The method for preparing plant-based meat by using plant protein and composite collagen peptide in this implementation manner is implemented according to the following steps:

[0024] Step 1: Extract and hydrolyze collagen in fish skin

[0025] a. Remove non-collagen and pigments in the fish skin. After washing, put the fish skin into hot water to extract collagen, filter to remove the oil layer, add endopeptidase with E / S of 1.0% - 5.0% for hydrolysis reaction for 3.5 - 4.5 hours, boil to inactivate the enzyme, and then cool to room temperature to obtain a hydrolysis product;

[0026] b. Centrifuge the hydrolysis product at 2 - 5 °C, collect the supernatant, and filter through a filter membrane to obtain a collagen solution with a molecular weight of 2 - 30 kDa;

[0027] c. Freeze-dry the collagen solution to obtain collagen peptide;

[0028] Step 2: Prepare anthocyanin extract

[0029] Use ethanol solution as the extraction solvent to perform ultrasonic extraction on the dried powder of Vaccinium uliginosum fruits. After centrifuging the extract, take the supernatant and freeze-dry to obtain anthocyanin extract;

[0030] Step 3: Stir and mix raw materials

[0031] Mix soy protein concentrate, wheat protein, pea protein, peanut protein and pine seed meal evenly according to the mass ratio of (3 - 4):(3 - 4):(2 - 3):(1 - 2):(1 - 2) to obtain a protein mixture. Add collagen peptide according to 3 - 8 wt% of the protein mixture, and then add anthocyanin extract and mix evenly to obtain a mixed material;

[0032] Step 4: High-moisture extrusion of the material

[0033] Put the mixed material into a twin-screw extruder for high-moisture extrusion to obtain plant-based meat.

[0034] In this embodiment, collagen peptides are added during the production of plant-based meat, and the ratio of animal-derived collagen peptides to plant proteins is optimized. The animal-derived collagen peptides play a regulatory role in the structuring process of plant proteins, resulting in plant-based meat with a delicate, tight texture and elasticity. Using plant proteins combined with collagen peptides as raw materials to prepare plant-based meat improves the texture of the product.

[0035] Specific Embodiment 2: The difference between this embodiment and Specific Embodiment 1 is that tilapia fish skin is selected in step a.

[0036] Specific Embodiment 3: The difference between this embodiment and Specific Embodiment 1 or 2 is that in step a, the fish skin is soaked in 0.05 mol / L NaOH at 25°C to remove non-collagen and pigments.

[0037] Specific Embodiment 4: The difference between this embodiment and any one of Specific Embodiments 1 to 3 is that in step a, the fish skin is put into hot pure water at 95°C to extract collagen for 1.5 - 3 hours.

[0038] Specific Embodiment 5: The difference between this embodiment and any one of Specific Embodiments 1 to 4 is that in step 2, during the ultrasonic extraction of dried blueberry fruit powder, the solid-liquid ratio is controlled at 1:25 (v / v), the ultrasonic temperature is 40°C, the ultrasonic power is 800 W, the ultrasonic time is 40 min, and the number of ultrasonic treatments is 3 times.

[0039] Specific Embodiment 6: The difference between this embodiment and Specific Embodiment 5 is that in step 2, the extract is centrifuged at 4000 r / min for 10 min.

[0040] Specific Embodiment 7: The difference between this embodiment and any one of Specific Embodiments 1 to 6 is that in step 3, soy protein concentrate, wheat protein, pea protein, peanut protein, and pine nut meal are mixed evenly according to a mass ratio of 3:3:2:1:1.

[0041] Specific Embodiment 8: The difference between this embodiment and any one of Specific Embodiments 1 to 7 is that in step 3, the addition amount of anthocyanin extract is 0.5 - 1.0 wt% of the protein mixture.

[0042] Specific Embodiment 9: The difference between this embodiment and any one of Specific Embodiments 1 to 8 is that in step 3, collagen peptides are added according to 3 - 5 wt% of the protein mixture.

[0043] Specific Embodiment 10: The difference between this embodiment and any one of Specific Embodiments 1 to 9 is that in step 3, during the extrusion process, the moisture content of the mixed material is controlled at 55% - 80%, the temperature during the extrusion process is 50°C - 150°C, and the screw speed is 150 rpm - 210 rpm.

[0044] Example 1: The method for preparing plant-based meat using plant protein and compound collagen peptide is implemented according to the following steps:

[0045] Step 1: Extract and hydrolyze collagen from fish skin

[0046] a. Soak tilapia fish skin in 0.05 mol / L NaOH at 25 °C for 1 hour to remove non-collagen and pigments in the fish skin. Wash it with clean water until the pH value is neutral. Then cut the fish skin into small pieces (about 2×2 cm), put it into hot pure water (ddH2O, 1:3.5; w / v) at 95 °C (that is, add 3.5 mL of hot pure water to 1 g of fish skin) to extract collagen for 2 hours. Filter to remove the oil layer with two layers of coarse cotton cloth (100 mesh). Then add endopeptidase with 4.0% E / S (enzyme / substrate) to carry out hydrolysis reaction for 4 hours. The enzyme hydrolysis temperature is 70.00 °C, pH = 7.63. Heat the hydrolysis product in boiling water for 10 minutes to inactivate the enzyme, and then cool it to room temperature to obtain the hydrolysis product;

[0047] b. Centrifuge the hydrolysis product at 8000 rpm for 10 minutes at 4 °C, collect the supernatant, filter the supernatant with qualitative filter paper. In a sterile environment, under an input pressure of 0.45 Mpa, pass the supernatant through large-pore diameter, small-pore diameter filter membranes and ultrafiltration membranes in sequence to remove impurities such as large particles, microorganisms, small molecular substances, and salts, and obtain a flocculent collagen solution with a molecular weight ≥2 kDa and <10 kDa;

[0048] c. Freeze-dry the flocculent collagen solution to obtain collagen peptide;

[0049] Step 2: Prepare anthocyanin extract

[0050] Use 90% v / v ethanol as the extraction solvent to perform ultrasonic extraction on dried blueberry fruit powder. The ultrasonic extraction process is: the solid-liquid ratio is 1:25, the ultrasonic temperature is 40 °C, the ultrasonic power is 800 W, the ultrasonic time is 40 min, and the ultrasonic extraction is carried out 3 times. After combining the extraction solutions, centrifuge at 4000 r / min for 10 min. After centrifugation, take the supernatant, concentrate it, freeze-dry it, and store it for later use to obtain the anthocyanin extract;

[0051] Step 3: Stir and mix raw materials

[0052] Mix 3 parts of soy protein concentrate, 3 parts of wheat protein, 2 parts of pea protein, 1 part of peanut protein, and 1 part of pine seed meal evenly by mass to obtain a protein mixture. Add collagen peptide according to 3 wt% of the protein mixture, and add anthocyanin extract according to 1 wt% of the protein mixture, and mix evenly to obtain a mixed material;

[0053] Step 4: High-moisture extrusion of the material

[0054] Put the mixed materials into a twin-screw extruder for high-moisture extrusion. The high-moisture extrusion conditions are as follows: the moisture content is 60%, the screw speed is 190 r / min, the heating temperature is 150 °C, the die head is a flat long die, and it is formed after passing through a cooling die to obtain plant-based meat.

[0055] Example 2: The difference between this example and Example 1 is that in Step 3, soy protein concentrate, wheat protein, pea protein, peanut protein, and pine meal are mixed evenly according to a mass ratio of 3:3:2:1:1 to obtain a protein mixture. Collagen peptide is added at 5 wt% of the protein mixture, and 1 wt% of freeze-dried anthocyanins is added, and they are mixed evenly to obtain the mixed materials.

[0056] Example 3: The difference between this example and Example 1 is that in Step 3, soy protein concentrate, wheat protein, pea protein, peanut protein, and pine meal are mixed evenly according to a mass ratio of 3:3:2:1:1 to obtain a protein mixture. Collagen peptide is added at 7 wt% of the protein mixture, and 1 wt% of freeze-dried anthocyanins is added, and they are mixed evenly to obtain the mixed materials.

[0057] Example 4: The difference between this example and Example 1 is that in Step 3, soy protein concentrate, wheat protein, pea protein, peanut protein, and pine meal are mixed evenly according to a mass ratio of 3:3:2:1:1 to obtain a protein mixture. Collagen peptide is added at 10 wt% of the protein mixture, and 1 wt% of freeze-dried anthocyanins is added, and they are mixed evenly to obtain the mixed materials.

[0058] The texture properties of plant-based meat are closely related to consumer acceptance. In this study, Example 4 is the best example.

[0059] The texture properties were measured using the TPA method. The hardness, elasticity, and chewiness of the plant-based meat were determined by using A / AMORS to compress it vertically and horizontally at 3 mm / s to 75% of the original height of the sample. As Figure 3 shown, as the content of collagen peptide increases, the elasticity of the plant-based meat shows an upward trend. When the collagen peptide content is 10%, the elasticity of the plant-based meat reaches the maximum value (2.899 ± 0.266). This finding indicates that after adding collagen peptide, the texture of the plant-based meat becomes more elastic. As Figure 2 shown, when the collagen peptide content ≥ 7%, the chewiness, adhesiveness, and hardness of the plant-based meat are significantly improved. Compared with the addition amount of 7% collagen peptide, the hardness (11927.426 ± 1020.824) and adhesiveness (3672.359 ± 910.604) of the plant-based meat with 10% collagen peptide addition amount are slightly lower, which may be due to the increase in fiber structure.

[0060] Figure 4This is a scanning electron microscope image. It can be observed from the microscope that the structures of the extrudates and sample materials with different added amounts of collagen peptides are different. The fiber structure formed by the extrudate with a 1% collagen peptide addition amount is inferior compared to other contents. Shorter and more dispersed fiber structures are observed in the extrudates containing 5% and 7% collagen addition amounts. In contrast, the most abundant layered structure is observed in the extrudate with a 10% collagen addition amount. The addition of collagen peptides results in a more extensive fiber structure in the extrudates, which may be due to the fact that collagen peptides form a polymer network containing proteins in the aqueous phase, participate in gel formation, and provide cohesion and elasticity.

Claims

1. A method for preparing vegetable meat using vegetable protein composite collagen peptide, characterized in that The method for preparing plant meat is achieved by following the steps: Step 1: Extract collagen from fish skin and hydrolyze it A, remove non-collagen and pigment in the fish skin, after the cleaning, fish skin is put into hot water and extract collagen, filter and remove oil layer, add E / S1.0%~5.0% endopeptidase and carry out hydrolysis reaction 3.5~4.5 hours, boil and make enzyme inactivation, be cooled to room temperature then, obtain hydrolyzate; b. Centrifuge the hydrolyzate at 2-5°C, collect the supernatant, filter it through a filter membrane, and obtain a collagen solution with a molecular weight of 2-30 kDa; c. freeze-drying the collagen solution to obtain collagen peptides; Step 2: Preparation of anthocyanin extract The dried powder of blue loquat fruit was extracted by ultrasonic wave with ethanol solution as extraction solvent, the supernatant was collected after centrifugation, and anthocyanin extract was obtained after freeze-drying; Step 3: Mix the raw materials Mix soy protein concentrate, wheat protein, pea protein, peanut protein and pine dregs in the proportion of (3-4) by weight: (3-4) by weight: (2-3) by weight: (1-2) by weight: (1-2) to obtain a protein mixture, add collagen peptide in an amount of 3-8 wt % of the protein mixture, and then add anthocyanin extract, mix well to obtain a mixed material; Step 4: High-humidity extrusion of materials The mixed material is put into a twin-screw extruder for high-humidity extrusion to obtain plant meat.

2. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step a, use tilapia skin.

3. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step a, the fish skin is immersed in 0.05 mol / L NaOH at 25° C. to remove non-collagenous proteins and pigments.

4. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step a, the fish skin is placed in 95° C. hot pure water to extract collagen for 1.5 to 3 hours.

5. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step 2, during the ultrasonic extraction of blue indigo fruit dried powder, the solid-liquid ratio is controlled to be 1:25, the ultrasonic temperature is 40° C., the ultrasonic power is 800 W, the ultrasonic time is 40 min, and the ultrasonic times are 3 times.

6. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step 2, the extract was centrifuged at 4000 r / min for 10 min.

7. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step three, the soybean protein concentrate, wheat protein, pea protein, peanut protein and pine meal are evenly mixed in a mass ratio of 3:3:2:1:

1.

8. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step 3, the amount of anthocyanin extract added is 0.5-1.0 wt % of the protein mixture.

9. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step three, collagen peptides are added at 3-5 wt % of the protein mixture.

10. The method for preparing vegetable meat using vegetable protein composite collagen peptide according to claim 1, characterized in that In step 3, the moisture content of the mixed material is controlled to be 55% to 80% during the extrusion process, the temperature during the extrusion process is 50° C. to 150° C., and the screw speed is 150 rpm to 210 rpm.

Images