Condensate gum citrus fiber compound and application thereof in plant-based sausages

Abstract

The invention relates to the technical field of food processing, and provides a condensate gum citrus fiber compound and application thereof in plant-based sausages. The preparation method of the condensate gum citrus fiber compound comprises the following steps: S1, crushing and centrifuging citrus peels to obtain solid and liquid, and adding water into the solid to obtain citrus fiber slurry; s2, adjusting the pH value of the citrus fiber slurry to 8-9, and performing homogenization treatment to obtain pretreated citrus fibers; s3, pea protein and gellan gum are added into the pretreated citrus fiber for mixing, the temperature is reduced to 15 DEG C or below, and the condensate gum citrus fiber compound is obtained through homogenization treatment. Through the technical scheme, the problems of poor taste, poor texture, poor nutrition balance and poor processing stability of plant-based sausages in related technologies are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically, to a condensate gel citrus fiber complex and its application in plant-based sausages. Background Art

[0002] With the improvement of people's health awareness and the pursuit of sustainable diets, the plant-based food market has shown a rapid development trend. As a substitute for traditional meat sausages, plant-based sausages are favored by a large number of consumers, especially vegetarians, health-conscious eaters, and environmentalists, due to their low fat, low cholesterol, rich in dietary fiber and plant protein. From the perspective of market demand, the market scale of plant-based sausages is constantly expanding, and consumers' requirements for their quality and taste are also increasing day by day.

[0003] However, the existing plant-based sausages have the following problems: ① Poor taste and texture: There is a significant gap between the taste and texture of existing plant-based sausages and traditional meat sausages. The unique chewing feeling and elastic texture of meat sausages originate from the muscle fiber structure and the distribution of fat, while plant-based sausages usually have difficulty imitating this structure, often having a texture that is too loose or too firm, lacking a real meaty taste and unable to meet consumers' expectations for the taste of sausages.

[0004] ② Poor nutritional balance: Although plant-based sausages are rich in nutrients such as plant protein, some products have problems in nutritional balance. For example, some plant-based foods are rich in protein but may lack certain essential amino acids, may also lack dietary fiber, an important nutrient for human health, or may contain too much oil, salt, and additives during the processing to improve taste and flavor, thus affecting the overall health properties of the product and deviating from consumers' demand for healthy foods.

[0005] ③ Poor processing stability: During the production and processing process, the formula and process of existing plant-based sausages have problems with insufficient stability. Products from different batches may show significant differences in quality, taste, and shelf life, which not only increases production costs but also poses challenges to the quality control of enterprises, and is not conducive to the large-scale industrial production and market promotion of products. Summary of the Invention

[0006] The present invention provides a condensate gel citrus fiber complex and its application in plant-based sausages, which solves the problems of poor taste and texture, poor nutritional balance, and poor processing stability of plant-based sausages in the related art.

[0007] The technical solution of the present invention is as follows: The present invention provides a preparation method of a condensate gel citrus fiber complex, comprising the following steps: S1. Crush the citrus peel and centrifuge to obtain a solid and a liquid. Add water to the solid to obtain a citrus fiber slurry. S2. Adjust the pH of the citrus fiber slurry to 8 - 9 and subject it to homogenization treatment to obtain pretreated citrus fiber. S3. Add pea protein and gellan gum to the pretreated citrus fiber for mixing. Cool the mixture to below 15°C and subject it to homogenization treatment to obtain a cold - gel citrus fiber composite.

[0008] The present invention innovatively triggers the cold cross - linking reaction of citrus fiber / pea protein / gellan gum under low - temperature conditions below 15°C through high - pressure homogenization. Compared with the traditional thermal gel process, the energy consumption is reduced by 40% (no need to maintain high - temperature heating), and at the same time, the thermal denaturation of pea protein is avoided (the measured denaturation rate ≤ 5%, while the traditional process > 35%).

[0009] As a further technical solution, step S1 is specifically: Wash and soak the citrus peel, crush and centrifuge to obtain a solid and a liquid. Add water to the solid to obtain a citrus fiber slurry.

[0010] As a further technical solution, the mass concentration of the citrus fiber slurry is 4%.

[0011] As a further technical solution, in step S2, the reagent for adjusting pH is a 5% sodium citrate aqueous solution by mass concentration.

[0012] As a further technical solution, in step S2, the pressure of the homogenization treatment is 10 - 15 MPa.

[0013] As a further technical solution, in step S2, after the homogenization treatment, it needs to be left standing.

[0014] As a further technical solution, the time for standing is 30 min.

[0015] As a further technical solution, in step S3, the pressure of the homogenization treatment is 20 - 25 MPa; the mass ratio of citrus fiber, pea protein, and gellan gum in the citrus fiber slurry is 3 - 6:20 - 30:1.

[0016] As a further technical solution, the pea protein is a 20% pea protein aqueous solution by mass concentration, and the gellan gum is a 1% gellan gum aqueous solution by mass concentration.

[0017] As a further technical solution, in step S3, the temperature of the mixing is 40 - 45°C.

[0018] The present invention also provides a cold - gel citrus fiber composite prepared by the described preparation method.

[0019] The present invention also provides a plant-based sausage, which comprises raw materials in the following parts by weight: 40-55 parts of water, 8-10 parts of vegetable oil, 8-12 parts of gelling citrus fiber complex, 20-25 parts of pea protein isolate, 1-5 parts of natural flavor, 1.5-2.3 parts of table salt, 2-5 parts of granulated sugar, and 0.05-1 part of pigment; the gelling citrus fiber complex is the gelling citrus fiber complex prepared by the described preparation method.

[0020] In the present invention, by adding the gelling citrus fiber complex to the plant-based sausage, the plant-based sausage has a longitudinal fiber texture of real meat, and can completely replace synthetic colloid ingredients such as methyl cellulose and carrageenan in the plant-based sausage, reducing additives and lowering the raw material cost.

[0021] As a further technical solution, the vegetable oil includes one or more of olive oil, rapeseed oil, sunflower oil, corn oil, and soybean oil.

[0022] As a further technical solution, the natural flavor includes one or more of parsley powder, basil powder, clove, nutmeg, pepper powder, garlic powder, ginger powder, chili powder, rosemary, and thyme.

[0023] As a further technical solution, the pigment includes one or more of anthocyanin, carotene, and beet juice powder.

[0024] The present invention also provides a preparation method of a plant-based sausage for preparing the described plant-based sausage, which comprises the following steps: A1. Soak the pea protein isolate in water to obtain a pea protein isolate mixture; A2. Mix the gelling citrus fiber complex and the vegetable oil to obtain a mixture; A3. Add the mixture to the pea protein isolate mixture for mixing, and then add the remaining raw materials for mixing to obtain a meat paste; A4. Fill, pre-gel set, and sterilize the meat paste to obtain the plant-based sausage.

[0025] As a further technical solution, the soaking time is 30 min.

[0026] In the present invention, the pea protein isolate is hydrated and soaked in the formulated amount of water for 30 min to make it soft and elastic.

[0027] As a further technical solution, step A3 is carried out in a chopper. When adding the mixture for mixing, the chopping speed is 3000-4500 r / min and the time is 3-5 min. When adding the remaining raw materials for mixing, the chopping speed is 3000-4500 r / min and the time is 5-10 min.

[0028] In the present invention, the hydrated pea tissue protein in step A1 is put into a chopper, and the mixture obtained in step A2 is added at a low speed, and mixed for 3 - 5 min. Then the remaining raw materials are added, and chopped at a high speed for 5 - 10 min until the mixture forms a uniform and delicate semi-solid meat paste, and it is filled into a nylon casing.

[0029] As a further technical solution, the temperature of the pre-gel is 65 - 75 °C, the time is 15 - 20 min, and the relative humidity is 65%.

[0030] In the present invention, the plant-based sausage is placed at a temperature of 65 - 75 °C, with a relative humidity of 65% and dried for 15 - 20 min to trigger the pre-gel of the pea protein in the cold-set gel complex, improving the water retention capacity of the sausage during the cooking stage and reducing the water output during cooking.

[0031] In the present invention, the cold-set gel citrus fiber complex exhibits the characteristics of "two-stage adaptive gel" during sausage processing. At 65 - 75 °C, gellan gum preferentially forms a primary network skeleton; during the shaping stage, citrus fiber and pea protein recombine through hydrogen bonds to strengthen the network, achieving a heat shrinkage rate of ≤3% compared with a heat shrinkage rate of ≥8% for traditional composite colloids, showing a significant performance improvement.

[0032] As a further technical solution, the temperature of sterilization is 115 °C, the time of sterilization is 15 - 20 min, and the relative humidity of sterilization is 100%.

[0033] In the present invention, the plant-based sausage added with the cold-set gel citrus fiber complex is sterilized at a high temperature of 115 °C, and the plant-based sausage can still maintain the integrity of its structure. The gellan gum in the cold-set gel citrus fiber complex further absorbs water and hydrates, improving the water retention capacity and the elasticity of the taste of the sausage. After high-temperature sterilization, it is cooled, and the sterilized sausage product is put into an ice-water mixture to rapidly cool down to form a dense structure and a delicate, crispy and elastic taste.

[0034] In the present invention, for the cold-set gel citrus fiber complex, the water absorption, water retention and rigid structure of citrus fiber during the cold-water hydration stage are the main functions for gel formation. The partial dissolution of plant protein strengthens the water retention and thickening ability of this cold-set gel complex. When applied in plant meat paste products, it can provide excellent water retention and shaping and enhance emulsification, enabling the plant meat paste to maintain a certain uprightness, be smoothly filled and keep the water in a uniformly stable dispersed state. During the shaping and sterilization stages of the plant meat paste, the plant protein and gel colloid in the cold-set gel citrus fiber complex further expand their structures and continuously absorb water, finally forming a plant-based meat paste product with good hardness, elasticity and juiciness.

[0035] The working principle and beneficial effects of the present invention are as follows: 1. In the present invention, citrus fiber is added with gelling vegetable protein and gelling colloid under low-temperature conditions. By adjusting the pH value, the structure of citrus fiber is promoted to unfold, the cold water solubility of pea protein is improved, and then through high-pressure homogenization treatment, when the complex unfolds in structure, due to high pressure and atomization effects, the physical remodeling of the citrus fiber network structure is achieved, and a cold gel citrus fiber complex with an interpenetrating three-dimensional network structure is obtained. In addition, the cold gel properties of the cold gel citrus fiber complex are greatly optimized compared with the untreated citrus fiber raw materials, vegetable proteins, gelling colloids, and physical mixtures of citrus fiber, vegetable protein, and gelling colloid in the same proportion. It has the characteristics of rapid cold water solubility and controllable gelation, can complete swelling in 10 minutes in room temperature water, and can form gels with different strengths according to temperature changes, and can be applied to corresponding fields such as food, medicine, and daily chemical beauty products.

[0036] 2. Through the innovation of the cold mechanics cross-linking mechanism and the intelligent response design of the multiphase gel network, the present invention first realizes the synchronous leap in three dimensions of texture simulation degree, processing friendliness, and ingredient cleanliness of plant-based sausages, providing a systematic solution with both technical feasibility and commercial economy for replacing animal meat products. Specific embodiments

[0037] The following will combine the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0038] In the following examples and comparative examples: Olive oil, manufacturer: Jinfengsheng, model: non-genetically modified edible vegetable blended oil; pea textured protein, manufacturer: Shuangta Food, model: pea textured protein 80%; pea protein, manufacturer: Dongfang Protein Technology, model: pea protein 80%; gellan gum, manufacturer: Zhejiang Shangfang, model: ND103; rapeseed oil, manufacturer: Jinlongyu, model: mellow rapeseed oil; corn oil, manufacturer: Jinlongyu, model: pure corn oil.

[0039] Example 1 The raw materials of the plant-based sausage include: 50 parts of drinking water, 10 parts of olive oil, 10 parts of cold gel citrus fiber complex, 20 parts of pea textured protein, 0.3 parts of ginger powder, 0.4 parts of garlic powder, 0.1 parts of chili powder, 2 parts of basil powder, 1 part of rosemary flakes, 2 parts of table salt, 4 parts of granulated sugar, 0.1 parts of anthocyanin, and 0.1 parts of carotene; A method for preparing a plant-based sausage includes the following steps: A1. Soak pea protein isolate in drinking water for 30 min to obtain a pea protein isolate mixture. A2. Mix the cold-set gel citrus fiber complex and olive oil and disperse them evenly to obtain a mixture. A3. Add the pea protein isolate mixture to a chopper, add the mixture at a speed of 4500 r / min and mix for 3 min. Then add the remaining raw materials and chop at a speed of 4500 r / min for 5 min to obtain a meat paste. A4. Fill the meat paste into nylon casings, place it at 65 °C and RH65% and dry for 20 min to obtain a pre-gel sausage. Place the pre-gel sausage in an autoclave, set the temperature to 115 °C and RH100%, sterilize for 15 min, and then put the sterilized sausage into ice water for cooling to obtain a plant-based sausage. Preparation method of the cold-set gel citrus fiber complex: S1. Wash, soak, crush and centrifuge citrus peel to obtain a solid and a liquid. Add water to the solid to obtain a 4% citrus fiber slurry by mass concentration. S2. Add a 0.5 wt% sodium citrate aqueous solution to the citrus fiber slurry to adjust the pH to 8, homogenize at a pressure of 10 MPa, and then let it stand for 30 min to obtain pretreated citrus fiber. S3. Take 10 g of pretreated citrus fiber, add a 20 wt% pea protein aqueous solution and a 1 wt% gellan gum aqueous solution, stir at 40 °C for 15 min, cool down to 10 °C, and homogenize at 20 MPa to obtain a cold-set gel citrus fiber complex; the mass ratio of citrus fiber, pea protein and gellan gum is 4:20:1.

[0040] Example 2 The raw materials of the plant-based sausage include: 40 parts of drinking water, 8 parts of rapeseed oil, 8 parts of cold-set gel citrus fiber complex, 22 parts of pea protein isolate, 0.1 part of ginger powder, 0.1 part of garlic powder, 0.2 part of chili powder, 0.3 part of basil powder, 0.3 part of thyme powder, 1.5 parts of salt, 2 parts of granulated sugar, 0.3 part of anthocyanin, 0.2 part of carotene. A method for preparing a plant-based sausage, comprising the following steps: A1. Soak pea protein isolate in drinking water for 30 min to obtain a pea protein isolate mixture. A2. Mix the cold-set gel citrus fiber complex and vegetable oil and disperse them evenly to obtain a mixture. A3. Add the pea protein isolate mixture to a chopper, add the mixture at a speed of 4500 r / min and mix for 3 min. Then add the remaining raw materials and chop at a speed of 4500 r / min for 8 min to obtain a meat paste. A4. Fill the minced meat into a nylon casing, place it at 70 °C and RH65%, dry for 18 min to obtain a pre-gel sausage. Place the pre-gel sausage in an autoclave, set the temperature to 115 °C and RH100%, sterilize for 15 min, and then put the sterilized sausage into ice water for cooling to obtain a plant-based sausage; Preparation method of the condensate gel citrus fiber complex: S1. Wash, soak, crush and centrifuge citrus peels to obtain solids and liquids. Add water to the solids to obtain a citrus fiber slurry with a mass concentration of 4%; S2. Add a 0.5 wt% sodium citrate aqueous solution to the citrus fiber slurry to adjust the pH to 8, homogenize at a pressure of 12 MPa, and then let it stand for 30 min to obtain pretreated citrus fiber; S3. Take 10 g of pretreated citrus fiber, add a 20 wt% pea protein aqueous solution and a 1 wt% gellan gum aqueous solution, stir at 42 °C for 13 min, cool down to 13 °C, and homogenize at 20 MPa to obtain the condensate gel citrus fiber complex; the mass ratio of citrus fiber, pea protein, and gellan gum is 3:25:1.

[0041] Example 3 The raw materials of the plant-based sausage include: 55 parts of drinking water, 10 parts of corn oil, 12 parts of condensate gel citrus fiber complex, 25 parts of pea tissue protein, 0.3 parts of ginger powder, 0.3 parts of garlic powder, 0.4 parts of chili powder, 3 parts of basil powder, 1 part of thyme flakes, 2.3 parts of salt, 5 parts of granulated sugar, 0.6 parts of anthocyanin, and 0.4 parts of beet juice powder; A preparation method of a plant-based sausage, comprising the following steps: A1. Soak pea tissue protein in drinking water for 30 min to obtain a pea tissue protein mixture; A2. Mix the condensate gel citrus fiber complex and vegetable oil, and disperse evenly to obtain a mixture; A3. Add the pea tissue protein mixture to a chopper, add the mixture and mix for 3 min at a speed of 4500 r / min, then add the remaining raw materials, and chop for 10 min at a speed of 4500 r / min to obtain minced meat; A4. Fill the minced meat into a nylon casing, place it at 75 °C and RH65%, dry for 15 min to obtain a pre-gel sausage. Place the pre-gel sausage in an autoclave, set the temperature to 115 °C and RH100%, sterilize for 20 min, and then put the sterilized sausage into ice water for cooling to obtain a plant-based sausage; Preparation method of the condensate gel citrus fiber complex: S1. Wash, soak, crush and centrifuge citrus peels to obtain solids and liquids. Add water to the solids to obtain a citrus fiber slurry with a mass concentration of 4%; S2. Add an aqueous solution of 0.5 wt% sodium citrate to the citrus fiber slurry to adjust the pH to 9, homogenize it under a pressure of 15 MPa, and then let it stand for 30 min to obtain pretreated citrus fiber; S3. Take 10 g of pretreated citrus fiber, add an aqueous solution of 20 wt% pea protein and an aqueous solution of 1 wt% gellan gum, stir at 42 °C for 13 min, cool down to 15 °C, and homogenize it under 20 MPa to obtain a condensed gel citrus fiber complex; the mass ratio of citrus fiber, pea protein, and gellan gum is 6:30:1.

[0042] Comparative Example 1 Compared with Example 1, this comparative example is only different in that gellan gum is not added in the preparation method of the condensed gel citrus fiber complex.

[0043] Comparative Example 2 Compared with Example 1, this comparative example is only different in that pea protein is not added in the preparation method of the condensed gel citrus fiber complex.

[0044] Comparative Example 3 Compared with Example 1, this comparative example is only different in that the condensed gel citrus fiber complex is replaced with an equal amount of citrus fiber, pea protein, and gellan gum with a mass ratio of 4:20:1.

[0045] Comparative Example 4 Compared with Example 1, this comparative example is only different in that pea protein in the preparation method of the condensed gel citrus fiber complex is replaced with an equal amount of soy protein.

[0046] Comparative Example 5 Compared with Example 1, this comparative example is only different in that the mass ratio of citrus fiber, pea protein, and gellan gum is 2:32:1.

[0047] Comparative Example 6 Compared with Example 1, this comparative example is only different in that the mass ratio of citrus fiber, pea protein, and gellan gum is 8:15:1.

[0048] Experimental Example 1 Test the protein thermal denaturation rate, thermal shrinkage rate, gel strength, and swelling time of the condensed gel citrus fiber complexes prepared in Examples 1 to 3 and Comparative Examples 1 to 6 respectively.

[0049] Protein thermal denaturation rate: (1) Sample treatment: Weigh a certain amount of the test sample, prepare an aqueous solution of 5 wt% condensed gel citrus fiber complex, divide the solution into three parts, place them in a water bath at 75 °C and heat for 30 min, and then cool to room temperature; (2) Centrifugal separation: Centrifuge the protein solution after temperature treatment at 5000 r / min for 15 min to precipitate the denatured protein; (3) Measure the protein content in the supernatant: Use the Kjeldahl method to measure the protein content in the supernatant; record the protein content in the supernatant of the sample without temperature treatment as C0, and the protein content in the supernatant of the sample after temperature treatment as C1; Calculate the denaturation rate: Denaturation rate = (C0 - C1) / C0 × 100%.

[0050] Thermal shrinkage rate: Rehydrate the composite in a 3 cm × 3 cm square glass container. After forming a gel, let it stand for 30 min. Place the gel in a high-pressure container at 115 °C and heat for 20 min. After cooling for 30 min to room temperature, measure the upper surface area S1' and the lower surface area S2' of the gel, and calculate the thermal shrinkage rate according to the area size; Thermal shrinkage rate ; Gel strength: Test using a texture analyzer. Test parameters: pressure mode, P0.5 probe, press down 10 mm, pre-test speed 1 mm / s, in-test speed 1 mm / s, post-test speed 10 mm / s, and take the firmness value in g.

[0051] Swelling time: Put a certain amount of dried composite sample into a disposable corn fiber paper bag, place it in a container filled with deionized water to ensure that the composite is completely immersed, and place the container in an incubator at 25 °C to start the swelling process; Every 5 min, take out the composite sample, blot the excess water on the surface with filter paper, weigh it, record the weight of each measurement, and stop timing and record the time when the water absorption weight reaches 20 times the mass of the composite.

[0052] The test results are shown in Table 1.

[0053] Table 1 Performance test results of the cold-set gel citrus fiber composite

[0054] As can be seen from Table 1, the gelling ability of the gellan gum citrus fiber complex prepared in Comparative Example 1 is weak, and it is basically impossible to form a gel. The texture hardness decreases, and the swelling ability is limited. In Comparative Example 2, the gelling ability of the gellan gum citrus fiber complex prepared is too strong. The texture of the gel changes from soft and elastic to hard and tough, and it is easy to form pre-gelatinized uneven gel particles. In Comparative Example 4, the gelling ability of the gellan gum citrus fiber complex prepared decreases, the texture is rough, and there is an obvious soybean smell. The texture is loose, and the protein structure and protein types of soy protein do not have a good synergistic effect with the compounding of citrus fiber and gellan gum. In Comparative Example 5, the gelling ability of the gellan gum citrus fiber complex prepared decreases, the texture hardness decreases, the swelling is limited, and the thermal denaturation of protein and the thermal shrinkage rate of the complex gel both increase significantly. The proportion of citrus fiber and plant protein in the complex is unbalanced, lacking the support of the three-dimensional network rigid structure of citrus fiber. The texture of the gellan gum of the complex decreases, and the phenomenon of heat shrinkage and water separation occurs. The content of plant protein is too high, the texture of the gel is rough, the texture hardness of the gel is satisfied, but it lacks elasticity and is easy to break. The protein thermal denaturation rate, thermal shrinkage rate, and swelling time of the gellan gum citrus fiber complex prepared in Examples 1 to 3 are all lower than those in Comparative Examples 1 to 6, and the gel strength is moderate, indicating that the gellan gum citrus fiber complex prepared by the present invention has good performance and is suitable for use in plant-based sausages.

[0055] Experimental Example 2 The plant-based sausages prepared in Example 1 and Comparative Examples 1 to 6 were subjected to performance tests with commercially available plant-based sausages. Oil locking rate: centrifugation method. The raw materials of commercially available plant-based sausages include: drinking water, rapeseed oil, pea protein, broad bean protein, thickeners (sodium alginate, konjac powder, methyl cellulose), spice extract, starch, linseed meal, citrus fiber, bamboo fiber, natural spices. The test results are shown in Table 2.

[0056] Table 2 Performance test results of plant-based sausages

[0057] As can be seen from Table 2, the plant-based sausage prepared in Comparative Example 1 lacks elasticity and hardness in taste, the formability of the sausage is poor, and there are problems such as breaking and water leakage; the plant-based sausage prepared in Comparative Example 2 loses its meaty taste, and the plant meat paste has problems such as sticking to the knife and clogging the equipment, the process operability is poor, and the overall acceptability is poor; the plant-based sausage prepared in Comparative Example 4 has a hard, dry and floury taste, insufficient elasticity, a rough texture, a poor flavor, and the overall acceptability decreases; the plant-based sausage prepared in Comparative Example 5 has a decreased texture hardness, a rougher texture, a dry and floury taste and loses its meaty taste, and the volume shrinks and separates from the bag after sterilization, and the overall acceptability is poor. The plant-based sausage prepared in Example 1 has a hard and elastic taste, close to the real meaty taste, no peculiar smell, high oil locking rate, slice integrity, freeze-thaw stability, and low cooking loss rate, and has good performance.

[0058] Experimental Example 3 The plant-based sausages prepared in Example 1 and Comparative Examples 1-6 were subjected to TPA texture tests with commercially available plant-based sausages, and the test results are shown in Table 3.

[0059] Table 3 TPA texture test results of plant-based sausages

[0060] As can be seen from Table 3, the plant-based sausage prepared in Example 1 has good TPA texture, with precise regulation of the bionic texture. The cold-set gel citrus fiber complex imparts a longitudinal fiber sense of real meat to the plant-based sausage (transverse shear force of 25-28 N, matching the standard of 26-30 N for pork sausages), an elastic recovery rate of ≥85% (generally <70% for commercially available competitors), and an oil-locking ability (cooking loss ≤1.3%, a 40% decrease compared to the methylcellulose system), providing a solution with both technical feasibility and commercial economy for replacing animal meat products.

[0061] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A preparation method of a condensed gel citrus fiber complex, characterized in that, It includes the following steps: S1. Crush and centrifuge citrus peel to obtain solids and liquids, and add water to the solids to obtain citrus fiber slurry; S2. Adjust the pH of the citrus fiber slurry to 8 - 9, and obtain pretreated citrus fiber through homogenization treatment; S3. Add pea protein and gellan gum to the pretreated citrus fiber for mixing, cool down to below 15 °C, and obtain a cold gel citrus fiber complex through homogenization treatment.

2. The preparation method of a condensate gel citrus fiber complex according to claim 1, characterized in that, In step S2, the reagent for adjusting pH is an aqueous solution of sodium citrate with a mass concentration of 5%, and the pressure of the homogenization treatment is 10 - 15 MPa.

3. The preparation method of a cold gel citrus fiber complex according to claim 1, characterized in that In step S3, the pressure of the homogenization treatment is 20 - 25 MPa; The mass ratio of citrus fiber, pea protein, and gellan gum in the citrus fiber slurry is 3 - 6:20 - 30:

1.

4. A condensate gel citrus fiber complex, characterized in that, Prepared by the preparation method described in any one of claims 1 - 3.

5. A plant-based sausage, characterized in that, Raw materials including the following components by weight: 40 - 55 parts of water, 8 - 10 parts of vegetable oil, 8 - 12 parts of cold gel citrus fiber complex, 20 - 25 parts of pea textured protein, 1 - 5 parts of natural flavor, 1.5 - 2.3 parts of table salt, 2 - 5 parts of granulated sugar, 0.05 - 1 part of pigment; the cold gel citrus fiber complex is the cold gel citrus fiber complex prepared by the preparation method described in any one of claims 1 - 3 or the cold gel citrus fiber complex described in claim 4.

6. The plant-based sausage according to claim 5, characterized in that, The vegetable oil includes one or more of olive oil, rapeseed oil, sunflower oil, corn oil, and soybean oil.

7. A plant-based sausage according to claim 5, wherein, The natural flavor includes one or more of parsley powder, basil powder, clove, nutmeg, pepper powder, garlic powder, ginger powder, chili powder, rosemary, and thyme.

8. A plant-based sausage according to claim 5, characterized in that, The pigment includes one or more of anthocyanin, carotene, and beet juice powder.

9. A method for preparing a plant-based sausage, which is used to prepare a plant-based sausage as described in any one of claims 5 to 8, characterized in that, It includes the following steps: A1. Soak pea textured protein in water to obtain a pea textured protein mixture; A2. Mix the cold gel citrus fiber complex and vegetable oil to obtain a mixture; A3. Add the pea textured protein mixture to the mixture for mixing, and then add the remaining raw materials for mixing to obtain a minced meat product; A4. Fill, pre - gel shape, and sterilize the minced meat product to obtain a plant - based sausage.

10. The preparation method of a plant-based sausage according to claim 9, characterized in that, The temperature of the pre - gel shaping is 65 - 75 °C, the time is 15 - 20 min, and the relative humidity is 65%.

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