Emulsion gel and application thereof in preparation of low-fat meat balls

Abstract

The invention discloses emulsion gel and application thereof in preparation of low-fat meat balls, flavor microspheres with thermal stability and enzyme responsiveness are formed by embedding thiamine, and the flavor microspheres are loaded on a high internal phase emulsion interface prepared from phospholipid and compound vegetable oil, so that the low-fat meat balls are prepared. An adipose-like cell membrane structure is constructed, the emulsion stability is enhanced, and the gel fluidity is improved; and the emulsion and sodium caseinate-arabinoxylan embedded with the agaric component are covalently compounded and mixed to prepare gel, so that the hardness of the gel is reduced, and the water binding capacity is improved. Through structure bionic, flavor precise regulation and control and texture collaborative optimization, the taste and texture of the product are close to those of animal fat, the problem of flavor deficiency of low-fat food is solved, meanwhile, the lipid lowering function of dietary fibers can be provided, the hardness of the cooked product is improved, and the taste acceptability and nutritional value of the low-fat hot-processed food are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to an emulsion gel and application thereof in preparing low-fat meatballs. Background Art

[0002] Excessive meat consumption can lead to obesity and contribute to an increasing incidence of chronic diseases such as hyperlipidemia and cardiovascular disease. In recent years, as people pursue healthier eating habits, their nutritional content and health benefits have drawn increasing attention, leading to a greater preference for high-protein, low-fat, and low-cholesterol foods. When it comes to fats and oils, people prefer those rich in unsaturated fatty acids, as animal fats are overloaded with saturated fatty acids. Against this backdrop, developing nutritious and healthy foods that appeal to the public has high social value and significant market potential.

[0003] China is the world's largest meat producer and consumer. In 2022, national meat production reached approximately 25.64 million tons, with per capita meat consumption reaching 70 kilograms. In my country, ground meat products are a common meat product, with meat patties and meatballs becoming an indispensable part of people's daily diets. However, traditional meatballs are typically prepared using pork backfat and lean meat, resulting in a high fat content. This not only increases calorie intake but can also cause health problems. Over the past 30 years, the prevalence of hyperlipidemia in my country, caused by a high-fat diet, has increased significantly. The overall prevalence of hyperlipidemia among residents aged 18 and over is as high as 35.6%, resulting in a significant disease burden. Therefore, finding fat substitutes to reduce the fat content of ground meat products while maintaining their flavor and quality has become a focus of food scientists.

[0004] Emulsion gels, as a potential fat substitute, have attracted widespread interest and research in the food industry. Due to their excellent gelling properties, emulsion gels can provide lubricity and mouthfeel similar to traditional fats. Furthermore, the emulsifier and oil phase of emulsion gels possess a rich array of active functionalities, enhancing the nutritional value of foods. Emulsifiers are crucial in the preparation and stabilization of emulsion gels. Many proteins exhibit excellent interfacial activity and are often used as emulsifiers to stabilize emulsion gels. However, emulsion gels composed solely of proteins are prone to aggregation, emulsification, and phase separation when exposed to harsh environments such as heat treatment, high ion concentrations, and pH fluctuations. Consequently, increasing research has focused on conjugating proteins with polysaccharides through the Maillard reaction, combining the strong interfacial activity of proteins with the strong steric stability of polysaccharides to enhance the functional properties and stability of emulsion gels. However, while recent progress in mimicking the morphology and sensory properties of authentic pig back fat has been significant, challenges remain in terms of stability, texture, and flavor. Summary of the Invention

[0005] Technical problems to be solved: Fat substitutes have obvious deficiencies in simulating the taste, texture and flavor of natural fats, and it is difficult to fully reproduce the taste and rich texture characteristics of natural fatty alcohols. In addition, many fat substitutes are also deficient in flavor retention and release, resulting in a decline in consumer acceptance of low-fat foods. The present invention simulates the structure of animal fat by wrapping compound vegetable oil with phospholipids and loading polysaccharide flavor microspheres on the surface, and further improves the texture and taste by reducing the hardness of the emulsion gel by adding chopped wood ear mushrooms. The flavor microspheres can regulate the release of flavor substances, enhance the fluidity and elasticity of the gel, and can significantly improve the texture, taste and flavor of low-fat foods.

[0006] Technical solution: A method for preparing an emulsion gel, comprising the following steps: S1. Compound vegetable oil: Mix the following components by weight: 30-40 parts linseed oil, 10-20 parts rapeseed oil, 10-20 parts sunflower oil, 10-15 parts soybean oil, 5-10 parts coconut oil, 5-10 parts palm oil, 5-10 parts corn oil; S2. Preparation of thiolated fructose-chitosan: Chitosan was dissolved in acetic acid solution, fructose was added, and the mixture was stirred. Vitamin C was then added for reduction reaction. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. A cysteine ​​solution was mixed with the fructose-chitosan solution for reaction. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavor microspheres: Thiamine was dissolved in a thiolated fructose - chitosan solution, and under stirring, a tripolyphosphate solution was added dropwise to the thiolated fructose - chitosan solution, and spray-dried to obtain flavor microspheres; S4. Preparation of high internal phase emulsion: lecithin was dissolved in water as the aqueous phase, and the aqueous phase was mixed with the compound vegetable oil in a water bath and homogenized at high speed to obtain a high internal phase emulsion; S5. Emulsion preparation: The flavor microsphere aqueous solution was mixed with the high internal phase emulsion, and then homogenized at high speed and then at high pressure to obtain an emulsion; S6. Preparation of a sodium caseinate and arabinoxylan covalent complex: A sodium caseinate aqueous solution was stirred overnight, arabinoxylan was dissolved in the sodium caseinate solution, the pH was adjusted, and an ultrasonic-assisted water bath reaction was performed followed by cooling with ice water. After complete cooling, the sodium caseinate and arabinoxylan covalent complex was freeze-dried. S7. Preparation of gel: Add chopped wood ear mushrooms to the sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate, add sodium benzoate, and then slowly add the emulsion. After high-speed homogenization, high-pressure homogenization is performed, and the mixture is allowed to stand after homogenization to obtain an emulsion gel.

[0007] Furthermore, in step S2, the reduction reaction time is 24-36 hours, the concentration of the acetic acid solution is 1% w / v-2% w / v, the mass ratio of chitosan, fructose and acetic acid is (8-9):(4-5):1, the concentration of the cysteine ​​solution is 0.5% w / v-1% w / v, the mass ratio of cysteine ​​to fructose-chitosan is 1:(4-5), and the reaction time is 24-36 hours.

[0008] Furthermore, in step S3, the concentration of the thiolated fructose-chitosan solution is 0.5% w / v-2% w / v, the mass ratio of thiamine to thiolated fructose-chitosan is 1:(3-5), the volume ratio of the thiolated fructose-chitosan solution to the tripolyphosphate solution is (1-3):1, and the concentration of tripolyphosphate is 0.5% w / v-1% w / v; and the stirring conditions are a temperature of 30-40°C and a rotation speed of 500-700 rpm.

[0009] Furthermore, in step S4, the concentration of lecithin in the aqueous phase is 1% w / v-3% w / v, the temperature of the water bath is 30-40°C, the volume ratio of the aqueous phase to the compound vegetable oil is 1:(3-4), the speed of the high-speed homogenization is 10000-20000 rpm, and the time of high-speed homogenization is 1-3 min.

[0010] Furthermore, in step S5, the content of flavor microspheres in the flavor microsphere aqueous solution is 0.5% w / v-2% w / v, the volume ratio of the flavor microsphere aqueous solution to the high internal phase emulsion is 1:(4-9), the speed of the high-speed homogenization is 10,000-20,000 rpm, the high-speed homogenization time is 1-3 minutes, the high-pressure homogenization equipment is a microfluidizer, and the high-pressure homogenization pressure is 5-10 MPa.

[0011] Furthermore, in step S6, the concentration of the sodium caseinate aqueous solution is 1% w / v-5% w / v, the mass ratio of sodium caseinate to arabinoxylan is 1:(1-4), the pH is adjusted to 8-9, the ultrasonic power is 100-200 W, the water bath reaction time is 90-150 min, and the water bath reaction temperature is 85-95°C.

[0012] Furthermore, in step S7, the concentration of the sodium caseinate and arabinoxylan covalent complex solution is 4% w / v-8% w / v, the mass ratio of the wood ear powder to the sodium caseinate and arabinoxylan covalent complex is 1:(2-4), stirring and hydrating for 4-8 hours, the concentration of sodium benzoate is 0.01% w / v-0.03% w / v, and the volume ratio of the sodium caseinate and arabinoxylan covalent complex solution to the emulsion is 3:(3-7).

[0013] Furthermore, in step S7, the particle size of the wood ear powder is 2-4 mm, the rotation speed of the high-speed homogenizer is 17000-18000 rpm, the time of high-speed homogenization is 1-3 min, the pressure of the high-pressure homogenizer is 20-40 MPa, and the standing time is 24-36 h.

[0014] An emulsion gel is obtained by the above preparation method.

[0015] The application of the emulsion gel described above in the preparation of low-fat meatballs. Beneficial effects

[0016] Vegetable oils rich in polyunsaturated fatty acids play an important role in a healthy diet. They mainly include ω-3 and ω-6 fatty acids, which have multiple physiological functions in the human body. The present invention adjusts the ratio of ω-6 / ω-3 and the ratio of polyunsaturated fatty acids / monounsaturated fatty acids by compounding vegetable oils, avoiding the health risks caused by excessive intake of a single fatty acid. By rationally combining different types of vegetable oils, a comprehensive and balanced nutrition is achieved to meet the nutritional needs of human health.

[0017] Lecithin not only has good emulsifying properties and promotes the absorption of fat-soluble nutrients, but also has a certain antioxidant capacity and can delay the oxidation process of vegetable oil. In addition, phospholipids, as an important component of cell membranes, can maintain and stimulate cell vitality, and have nutritional functions such as anti-inflammatory and promoting intestinal health. The present invention better simulates the structure of fat cells by wrapping vegetable oil with phospholipids, thereby improving the taste of the emulsion gel.

[0018] Thiamine (vitamin B1) in the present invention serves as a cysteine ​​replacement precursor. When heated, it generates meaty flavor substances, which are then encapsulated by thiolated fructose-chitosan and sodium tripolyphosphate to prepare responsive microspheres. Both thiolated fructose-chitosan and TPP are resistant to high temperatures and will not be destroyed during processing such as steaming, resulting in premature release of flavor substances. After entering the mouth, the thiolated fructose-chitosan releases the encapsulated flavor substances under the action of lysozyme, thereby improving the flavor of the replaced fat. In addition, thiolated fructose-chitosan also has the potential to generate sulfur-containing flavor substances (meaty flavor).

[0019] The present invention forms a conjugate of casein and arabinoxylan through the Maillard reaction, combines the strong interfacial activity of protein with the strong steric stability of polysaccharide, improves the functional properties and stability of the emulsion gel, and the Maillard reaction can produce flavor substances and substances with antioxidant properties. Ultrasonic treatment can accelerate the process of the Maillard reaction.

[0020] The present invention adds wood ear mushrooms to the gel. The wood ear mushrooms can provide a fiber structure, improve the chewing feeling and water adsorption capacity, simulate the granularity and water retention of fat, and provide a smooth and juicy taste similar to fat, improve the texture, and significantly reduce the total fat content and calories. In addition, the wood ear mushrooms can reduce fat absorption and have a significant lipid-lowering effect.

[0021] The present invention simulates animal fat through a multi-layer structure. First, the oil is wrapped with a phospholipid layer, and then flavor microspheres are loaded on the surface of the phospholipid layer to simulate fat cells. The flavor microspheres can enhance the fluidity and lubricity of the gel by reducing the interfacial tension of the emulsion and improving the stability of the emulsion, and can further adjust the hardness and elasticity of the gel. The gel network formed by adding wood ear to the covalent complex of sodium caseinate and arabinoxylan, and the implementation of wood ear fibers enable these structures to better replace the collagen network structure of animal fat, simulate the connective tissue of fat, and finally form a gel that is closer to the texture characteristics of animal fat.

[0022] The emulsion gel prepared by the present invention has a low cooking loss rate and enhanced water retention. After being applied to meatballs, the water loss and large holes of the meatballs during the steaming process are reduced, the stability of the meatballs is enhanced, the juiciness of the meatballs is increased, the hardness, elasticity, chewiness and cohesion of the meatballs are improved to varying degrees, the texture of the meatballs is adjusted, and the edible taste of the meatballs is effectively improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The texture analysis results of the emulsion gels prepared in Examples 1-3 and Comparative Examples 2-4 are shown in Figure A, which shows the hardness analysis of the emulsion gels and Figure B shows the elasticity analysis of the emulsion gels. Figure 2 Scanning electron micrographs of the emulsion gels prepared in Example 3 and Comparative Example 1; Figure 3 Analytical chart of water retention results of the emulsion gels prepared in Examples 3-5 and Comparative Examples 2 and 5; Figure 4 Analytical results of TBARS values ​​of the emulsion gels prepared in Examples 3-5 and Comparative Examples 2 and 6; Figure 5 This is a cooking stability analysis chart of meatballs prepared in Examples 6-7 and Comparative Examples 7-9; Figure 6 Freeze-thaw stability analysis chart of meatballs prepared in Examples 6-7 and Comparative Examples 7-9; Figure 7 The texture analysis results of ordinary meatballs, meatballs prepared in Example 7 and comparative examples 7-9 are shown in Figure A, which shows the hardness analysis of meatballs, Figure B shows the elasticity analysis of meatballs, and Figure C shows the chewiness analysis of meatballs. Figure 8It is a radar chart of sensory evaluation of ordinary meatballs, Example 7 and Comparative Examples 7-9. DETAILED DESCRIPTION

[0024] The present invention will be further described below with reference to the accompanying drawings and embodiments. The following embodiments are intended to explain the present invention, but the present invention is not limited to the following embodiments: Example 1

[0025] A method for preparing an emulsion gel comprises the following steps: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 1 g of ground fungus to 50 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.01 g of sodium benzoate, take 50 mL and then slowly add 50 mL of emulsion, homogenize at 17,000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Example 2

[0026] A method for preparing an emulsion gel comprises the following steps: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 1 g of ground fungus to 50 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.01 g of sodium benzoate, take 40 mL and then slowly add 60 mL of emulsion, homogenize at 17,000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Example 3

[0027] A method for preparing an emulsion gel comprises the following steps: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 1 g of ground fungus to 50 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.01 g of sodium benzoate, take 30 mL and then slowly add 70 mL of emulsion, homogenize at 17000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Example 4

[0028] A method for preparing an emulsion gel comprises the following steps: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of the compound vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 1 g of ground fungus to 50 mL of 4% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.01 g of sodium benzoate, take 30 mL and then slowly add 70 mL of emulsion, homogenize at 17000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Example 5

[0029] A method for preparing an emulsion gel comprises the following steps: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 1 g of ground fungus to 50 mL of 6% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.01 g of sodium benzoate, take 30 mL and then slowly add 70 mL of emulsion, homogenize at 17,000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Comparative Example 1

[0030] The difference between this reference example and Example 3 is that lecithin is not added, specifically as follows: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 60mL of compound vegetable oil, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S5. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The mixture was then cooled with ice water and lyophilized after complete cooling to obtain a sodium caseinate-arabinoxylan covalent complex. Preparation of S6 gel: 1 g of ground fungus was added to 50 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stirred and hydrated for 6 h, 0.01 g of sodium benzoate was added, 30 mL was taken and then slowly added to 70 mL of emulsion, high-speed homogenization was performed at 17000 rpm for 3 min, and then homogenized by microfluidizer at 20 MPa. After homogenization, it was allowed to stand for 24 h to obtain emulsion gel. Comparative Example 2

[0031] The difference between this comparative example and Example 3 is that no fungus is added, as follows: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: 50 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution was stirred and hydrated for 6 h, 0.01 g of sodium benzoate was added, 30 mL was taken and then slowly added to 70 mL of the emulsion, and high-speed homogenization was performed at 17,000 rpm for 3 min. Then, the solution was homogenized with a microfluidizer at 20 MPa and allowed to stand for 24 h to obtain an emulsion gel. Comparative Example 3

[0032] The difference between this comparative example and Example 3 is that the volume ratio of the sodium caseinate and arabinoxylan covalent complex solution to the emulsion is 7:3, as follows: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 2 g of ground fungus to 100 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.02 g of sodium benzoate, take 70 mL and then slowly add 30 mL of emulsion, homogenize at 17000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Comparative Example 4

[0033] The difference between this comparative example and Example 3 is that the volume ratio of the sodium caseinate and arabinoxylan covalent complex solution to the emulsion is 3:2, as follows: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The reaction was then cooled with ice water and the mixture was completely cooled and lyophilized to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 2 g of ground fungus to 100 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.02 g of sodium benzoate, take 60 mL and then slowly add 40 mL of emulsion, homogenize at 17000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Comparative Example 5

[0034] The difference between this comparative example and Example 3 is that the concentration of the sodium caseinate and arabinoxylan covalent complex solution is 10% w / v, specifically as follows: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavored microspheres: 2 g of thiolated fructose-chitosan was weighed and dissolved, and the volume was adjusted to 200 mL. 0.4 g of thiamine was dissolved in the thiolated fructose-chitosan solution, and the volume was adjusted to 200 mL. The mixture was stirred at 40°C and 700 rpm. A 0.5% w / v sodium tripolyphosphate solution was added dropwise to the thiolated fructose-chitosan solution. The volume ratio of the thiolated fructose-chitosan solution to the sodium tripolyphosphate solution was 3:1. The solution was spray-dried to obtain flavored microspheres. S4. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S5 emulsion preparation: 20mL of a 1% w / v aqueous solution of flavor microspheres was mixed with 80mL of a high internal phase emulsion, homogenized at 10000rpm for 3min, and then homogenized by a microfluidizer 10MP to obtain an emulsion; S6. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 10% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The mixture was then cooled with ice water and lyophilized after complete cooling to obtain a sodium caseinate-arabinoxylan covalent complex. S7. Preparation of gel: Add 1 g of ground fungus to 50 mL of 2% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 h, add 0.01 g of sodium benzoate, take 30 mL and then slowly add 70 mL of emulsion, homogenize at 17000 rpm for 3 min, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 h to obtain an emulsion gel. Comparative Example 6

[0035] The difference between this comparative example and Example 3 is that no flavor microspheres are added, as follows: S1. Vegetable oil preparation: Combine the following ingredients in a 40°C water bath: 35g linseed oil, 10g rapeseed oil, 20g sunflower oil, 15g soybean oil, 5g coconut oil, 10g palm oil, and 5g corn oil. S2. Preparation of thiolated fructose-chitosan: 4 g of chitosan was dissolved in 100 mL of 1% w / v acetic acid solution, 8 g of fructose was added, and the mixture was stirred. Vitamin C was then added and reduced for 36 h. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. 100 mL of 0.5% w / v cysteine ​​solution was mixed with 2 g of fructose-chitosan to react for 36 h. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of a high internal phase emulsion: Dissolve 1 g of lecithin in a 40°C water bath and dilute to 50 mL to obtain an aqueous phase. Mix 25 mL of the aqueous phase with 75 mL of a blended vegetable oil and homogenize at 20,000 rpm for 1 min. S4. Preparation of a sodium caseinate-arabinoxylan covalent complex: 100 mL of a 2% w / v sodium caseinate aqueous solution was stirred overnight. 4 g of arabinoxylan was weighed and dissolved in the sodium caseinate solution. The pH was adjusted to 9. The reaction was performed in a 95°C water bath with ultrasound at 175 W for 150 min. The mixture was then cooled with ice water and lyophilized after complete cooling to obtain a sodium caseinate-arabinoxylan covalent complex. S5. Preparation of gel: Add 1 g of ground fungus to 50 mL of 8% w / v sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate for 6 hours, add 0.01 g of sodium benzoate, take 30 mL and then slowly add 70 mL of high internal phase emulsion, homogenize at 17000 rpm for 3 minutes, and then homogenize with a microfluidizer at 20 MPa. After homogenization, let it stand for 24 hours to obtain an emulsion gel.

[0036] Texture characteristics The hardness (g) and elasticity of emulsion gels with different oil phase concentrations were analyzed using a TA-XT plus physical property tester and a p / 36 probe. The test speed was 1.0 mm / s, the trigger force was 5.0 g, and the samples were axially compressed twice to 40% of the original height in two consecutive cycles.

[0037] The results are as follows Figure 1 As shown, the hardness of the emulsion gels increased from 20.706±1.907 g to 1014.66±34.90 g with increasing emulsion ratio (Control Examples 3-4, Examples 1-3). This indicates that increasing the vegetable oil content in the emulsion gels enhances the interfacial interaction between the oil droplets and the aqueous phase, which, to a certain extent, contributes to the gel's strength and hardness, allowing the gel to form a stable solid. However, since Control Example 2 lacked the addition of wood ear mushrooms, the gel network prepared was dense and had a higher hardness. The elasticity and hardness of the emulsion gels follow the same pattern, but while Control Example 2 had the highest hardness, its elasticity was lower than that of Example 3. Overall, the Examples, while in a plastic state, exhibited lower hardness and better elasticity, making them more apt to simulate animal fat.

[0038] Scanning electron microscopy The emulsion gel was stored at -80°C for 24 hours and then freeze-dried to remove moisture. The sample was then immersed in petroleum ether for 24 hours, repeated three times, to remove the oil phase. The defatted sample was then dried at 50°C to remove residual petroleum ether. The micromorphology of the sample was observed using a Quanta 200 scanning electron microscope at an accelerating voltage of 10.0 kV, with magnifications set to 10 and 100, respectively.

[0039] Figure 2 The scanning electron microscope image reflects the microstructure of the emulsion gel. In Control Example 1, due to the lack of emulsification of lecithin, the gel pore size and distribution are uneven. In Example 3, a large number of evenly distributed pores are formed, which ensures its macroscopic stability.

[0040] Water retention A 5.0 g sample of the emulsion gel was placed in a centrifuge tube and centrifuged at 3000 rpm for 5 minutes. The tube was then placed in a water bath at 100°C for 40 minutes and immediately cooled to 4°C in a cold water bath. The liquid drained from the centrifuge tube was poured into a pre-weighed, dry, empty bottle. The sample was dried in a 105°C oven for 24 hours, cooled in a desiccator, and weighed to determine the fat and water exudation. The result was expressed as a percentage of the sample weight. Calculation was performed using the following formula:

[0041] Among them, m 前 is the mass of the emulsion gel before heating, m 后 It is the mass of the emulsion gel after heating.

[0042] like Figure 3As shown, as the concentration of the sodium caseinate and arabinoxylan covalent complex solution increases (Examples 4, 5, and 3), the water retention of the emulsion gel gradually increases. However, when the concentration reaches 10% (Control Example 5), the water retention decreases by 1.651±1.126% compared to 8% (Example 3). This indicates that excessive concentration may lead to excessive viscosity or local structural inhomogeneity in the system, which in turn limits the performance improvement of the emulsion gel. The water retention of Control Example 2 is significantly lower than that of the Examples, which may be because the fungus provides a fibrous structure, improving water adsorption capacity and water retention.

[0043] Thiobarbituric acid reactive substances (TBARS) value determination Prepare 7.5% trichloroacetic acid (TCA), 0.1% PG and 0.1% EDTA and mix them as the extraction solution. Weigh 10 g of the emulsion gel sample and heat it in a water bath in 50 mL of the extraction solution for 30 minutes. Filter using double-layer filter paper, take 2 mL of the filtered supernatant and mix it with 2 mL of 0.02 mol / L TBA solution. Heat the mixture in a 90°C water bath for 40 minutes. After cooling to room temperature, centrifuge at 5000 rpm for 10 minutes to separate the supernatant. Add 2 mL of chloroform to the supernatant, vortex to mix evenly, and let it stand to separate the layers. Measure the absorbance of the supernatant at wavelengths of 532 nm and 600 nm. A mixture of 2 mL of TCA, 2 mL of TBA and 2 mL of chloroform was used as the control group. The TBARS value is expressed as the content of malondialdehyde per kilogram of lipid, in milligrams per kilogram. The calculation formula is as follows:

[0044] Among them A 532 and A 600 Represent the absorbance values ​​of the sample at wavelengths of 532 nm and 600 nm, respectively; 155 is the absorption coefficient; 72.06 is the molar mass of malondialdehyde, g / mol; m represents the sample mass, g.

[0045] During the processing of meat products, oil oxidation is inevitable. Moderate lipid oxidation can enhance the flavor of the product. However, excessive oxidation will produce unpleasant odors, reduce the nutritional value of meat products, and even reduce safety. Due to the high content of unsaturated fatty acids in vegetable oils, there is a risk of increased lipid oxidation, which limits the application of vegetable oil fat substitutes in the food industry. This paper evaluates the degree of lipid oxidation in samples by measuring TBARS (thiobarbituric acid reactive substances). The results are as follows: Figure 4As shown. Increasing the concentration of the sodium caseinate and arabinoxylan covalent complex solution (Examples 4, 5, 3, and Control Example 5) effectively reduced the TBARS value (mg / kg) of the emulsion gel, demonstrating significant antioxidant activity. However, there was no significant difference between Control Example 5 and Example 3. This may be due to the formation of an overly dense interfacial film at high concentrations, which reduced oil droplet stability and increased lipid exposure. The TBARS values ​​(mg / kg) of Control Examples 2 and 6 were significantly higher than those of the Examples. This can be attributed to the lack of phospholipids or microsphere emulsions, which resulted in the lack of a dense membrane structure at the oil-water interface, effectively blocking the contact of lipids with oxygen and increasing the occurrence of lipid peroxidation. Example 6

[0046] A method for preparing emulsion gel low-fat meatballs comprises the following steps: Weigh 350 g of fat-removed lean pork and place it in a chopper. Chop at 1500 rpm for 60 seconds until it becomes a meat paste. Add 112.5 g of fat and 37.5 g of the emulsion gel prepared in Example 3 to the lean meat paste and continue chopping at 1500 rpm for another 60 seconds to obtain an emulsion gel meat paste. Stuff the meat paste into sausage casings, place the mixture in a pot, and steam in boiling water at 100°C for 15 minutes. Remove and cool to obtain emulsion gel low-fat meatballs. Example 7

[0047] A method for preparing emulsion gel low-fat meatballs comprises the following steps: Weigh 350 g of fat-removed lean pork and place it in a chopper. Chop at 1500 rpm for 60 seconds until it becomes a meat paste. Add 75 g of fat and 75 g of the emulsion gel prepared in Example 3 to the lean meat paste and continue chopping at 1500 rpm for another 60 seconds to obtain an emulsion gel meat paste. Stuff the meat paste into sausage casings, place the mixture in a pot, and steam in boiling water at 100°C for 15 minutes. Remove and cool to obtain emulsion gel low-fat meatballs. Comparative Example 7

[0048] The difference between this comparative example and Example 7 is that the emulsion gel does not contain fungus, as follows: Weigh 350 g of fat-removed lean pork and place it in a chopper. Chop at 1500 rpm for 60 seconds until it becomes a meat paste. Add 75 g of fat and 75 g of the emulsion gel prepared in Control Example 2 to the lean meat paste and continue chopping at 1500 rpm for another 60 seconds to obtain an emulsion gel meat paste. Stuff the meat paste into sausage casings, place the mixture in a pot, and steam in boiling water at 100°C for 15 minutes. Remove and cool to obtain emulsion gel low-fat meatballs. Comparative Example 8

[0049] The difference between this comparative example and Example 7 is that the emulsion gel does not contain lecithin, as follows: Weigh 350 g of fat-removed lean pork and place it in a chopper. Chop at 1500 rpm for 60 seconds until it becomes a meat paste. Add 75 g of fat and 75 g of the emulsion gel prepared in Control Example 1 to the lean meat paste and continue chopping at 1500 rpm for another 60 seconds to obtain an emulsion gel meat paste. Stuff the meat paste into sausage casings, place the mixture in a pot, and steam in boiling water at 100°C for 15 minutes. Remove and cool to obtain emulsion gel low-fat meatballs. Comparative Example 9

[0050] The difference between this comparative example and Example 7 is that the emulsion gel does not contain flavor microspheres, as follows: Weigh 350 g of fat-removed lean pork and place it in a chopper. Chop at 1500 rpm for 60 seconds until it becomes a meat paste. Add 75 g of fat and 75 g of the emulsion gel prepared in Control Example 6 to the lean meat paste and continue chopping at 1500 rpm for another 60 seconds to obtain an emulsion gel meat paste. Stuff the meat paste into sausage casings, place the mixture in a pot, and steam in boiling water at 100°C for 15 minutes. Remove and cool to obtain emulsion gel low-fat meatballs. Performance Testing

[0051] Cooking loss rate The meatballs were heated at 100°C for 10 min, 20 min, and 30 min, respectively, and allowed to stand at room temperature for 30 min. The surface moisture was then absorbed with filter paper and weighed. The cooking loss rate was expressed as the mass percentage of the meatballs before and after heating.

[0052]

[0053] Among them, m 前 is the mass of the emulsion gel before heating, m 后 It is the mass of the emulsion gel after heating.

[0054] like Figure 5 As shown, after replacing fat in meatballs with the emulsion gel, the cooking loss rate of the meatballs in the control example was significantly higher than that in the examples. Compared with the control example 7, which did not add wood ear mushrooms, Examples 6 and 7 reduced the cooking loss rate by 15.50% and 12.95%, respectively. This is attributed to the water-holding capacity of wood ear mushrooms. Similarly, the strong gel structure of the multilayered emulsion gel not only enhances its own water retention, but also improves the water retention of the meatballs.

[0055] Freeze-thaw stability The meatballs were frozen at -20°C for 19 h and then kept at 25°C for 5 h. The juice loss rate of the samples before freezing and thawing (samples kept directly at 25°C for 24 h) and after freezing and thawing was measured.

[0056]

[0057] Among them, m 前 is the mass of the emulsion gel before freezing and thawing, m 后 The mass of the emulsion gel after freeze-thaw.

[0058] The freeze-thaw stability of meatballs can be reflected by the juice loss rate. Figure 6 As shown, the Example group significantly reduced the juice loss rate of the meatballs after freeze-thawing compared to the Control. There was no significant difference in juice loss between Examples 6 and 7. This demonstrates that the addition of wood ear mushrooms, lecithin, and flavor microspheres can preserve the juiciness of the meatballs after quick freezing and alleviate the problem of juice loss during storage.

[0059] Full texture determination Texture profile analysis (TPA) was performed on the prepared emulsion gel low-fat meatballs and regular meatballs (reference group) using a TA.XT.plusC texture analyzer. Parameters: probe: P / 2; mode: TPA; pre-measurement speed: 5 mm / s; test speed: 2 mm / s; post-measurement speed: 10 mm / s; test time: 5 s; trigger force: 5 g. Each sample was measured five times in parallel, and the results were averaged. Hardness, springiness, and chewiness were selected as analytical indicators.

[0060] like Figure 7 As shown, compared to conventional meatballs without the emulsion gel replacing fat, the meatballs' hardness, elasticity, and chewiness were all enhanced to varying degrees. While the meatballs in Example 7 showed no significant difference in hardness compared to conventional meatballs, the hardness of Control Examples 8 and 9 increased by 765.26 g and 1338.10 g, respectively, compared to conventional meatballs. This is attributed to the rigid gel network replacing soft fat, which increased the protein crosslink density. Compared to Control Example 8, the wood ear mushroom in Example 7 became softer after heating. Therefore, although the gel was harder, its addition to the meatballs after heating did not increase their hardness. Conventional meatballs had lower elasticity compared to the control example. This may be because the gel retains its high elasticity after heating, while animal fat undergoes partial structural damage and loses its elasticity after heating, resulting in a more similar elasticity to conventional meatballs in Example 7. The chewiness of the control example was higher than that of conventional meatballs and the examples, which may affect the texture of the meatballs. This indicates that the emulsion gel low-fat meatballs prepared in the examples more closely resemble the textural properties of traditional meatballs.

[0061] Sensory evaluation This plan invites 10 university students to form a sensory evaluation panel. They evaluate the color, smell, mouthfeel, and flavor of the food, and calculate a comprehensive score based on a certain ratio. The sensory evaluation is scored according to the evaluation criteria, and the average is taken. The sensory evaluation criteria table is shown in Table 1.

[0062] Table 1 Sensory evaluation standard for meatballs

[0063] Figure 8 This is a radar chart of the sensory evaluation results for the meatballs. While Control Example 7 scored higher, close to Example 7, the Example's texture was smoother due to the lack of phospholipids. Control Example 8, lacking the addition of wood ear mushrooms, had a poorer texture than Example 7. And Control Example 9, lacking flavor microspheres, had a poorer odor and flavor than Example 7. The overall scores for the control examples were lower than those for the examples, indicating that the emulsion gel's partial fat replacement in the meatballs did not affect the texture and flavor of the meatballs to a certain extent.

[0064] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Any person skilled in the art can, without departing from the spirit and technical solution of the present invention, use the methods and technical contents disclosed above to make many possible changes and modifications to the technical solution of the present invention, or modify it into an equivalent embodiment with equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention shall still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing an emulsion gel, characterized in that: The following steps are involved: S1. Compound vegetable oil: Mix the following components by weight: 30-40 parts linseed oil, 10-20 parts rapeseed oil, 10-20 parts sunflower oil, 10-15 parts soybean oil, 5-10 parts coconut oil, 5-10 parts palm oil, 5-10 parts corn oil; S2. Preparation of thiolated fructose-chitosan: Chitosan was dissolved in acetic acid solution, fructose was added, and the mixture was stirred. Vitamin C was then added for reduction reaction. The precipitated product was washed, filtered, and dried to obtain fructose-chitosan. A cysteine ​​solution was mixed with the fructose-chitosan solution for reaction. The reaction product was dialyzed, washed, filtered, and freeze-dried to obtain thiolated fructose-chitosan. S3. Preparation of flavor microspheres: Thiamine was dissolved in a thiolated fructose - chitosan solution, and under stirring, a tripolyphosphate solution was added dropwise to the thiolated fructose - chitosan solution, and spray-dried to obtain flavor microspheres; S4. Preparation of high internal phase emulsion: lecithin was dissolved in water as the aqueous phase, and the aqueous phase was mixed with the compound vegetable oil in a water bath and homogenized at high speed to obtain a high internal phase emulsion; S5. Emulsion preparation: The flavor microsphere aqueous solution was mixed with the high internal phase emulsion, and then homogenized at high speed and then at high pressure to obtain an emulsion; S6. Preparation of a sodium caseinate and arabinoxylan covalent complex: A sodium caseinate aqueous solution was stirred overnight, arabinoxylan was dissolved in the sodium caseinate solution, the pH was adjusted, and an ultrasonic-assisted water bath reaction was performed followed by cooling with ice water. After complete cooling, the sodium caseinate and arabinoxylan covalent complex was freeze-dried. S7. Preparation of gel: Add chopped wood ear mushrooms to the sodium caseinate and arabinoxylan covalent complex solution, stir and hydrate, add sodium benzoate, and then slowly add the emulsion. After high-speed homogenization, high-pressure homogenization is performed, and the mixture is allowed to stand after homogenization to obtain an emulsion gel.

2. The method for preparing an emulsion gel according to claim 1, wherein: The reduction reaction time in step S2 is 24-36 hours, the concentration of the acetic acid solution is 1% w / v-2% w / v, the mass ratio of chitosan, fructose and acetic acid is (8-9):(4-5):1, the concentration of the cysteine ​​solution is 0.5% w / v-1% w / v, the mass ratio of cysteine ​​to fructose-chitosan is 1:(4-5), and the reaction time is 24-36 hours.

3. The method for preparing an emulsion gel according to claim 1, wherein: In step S3, the concentration of the thiolated fructose-chitosan solution is 0.5% w / v-2% w / v, the mass ratio of thiamine to thiolated fructose-chitosan is 1:(3-5), the volume ratio of the thiolated fructose-chitosan solution to the tripolyphosphate solution is (1-3):1, and the concentration of tripolyphosphate is 0.5% w / v-1% w / v; and the stirring conditions are a temperature of 30-40°C and a rotation speed of 500-700 rpm.

4. The method for preparing an emulsion gel according to claim 1, wherein: In step S4, the concentration of lecithin in the aqueous phase is 1% w / v-3% w / v, the temperature of the water bath is 30-40°C, the volume ratio of the aqueous phase to the compound vegetable oil is 1:(3-4), the speed of the high-speed homogenization is 10000-20000 rpm, and the time of high-speed homogenization is 1-3 min.

5. The method for preparing an emulsion gel according to claim 1, wherein: In step S5, the content of flavor microspheres in the flavor microsphere aqueous solution is 0.5% w / v-2% w / v, the volume ratio of the flavor microsphere aqueous solution to the high internal phase emulsion is 1:(4-9), the speed of the high-speed homogenization is 10,000-20,000 rpm, the high-speed homogenization time is 1-3 minutes, the high-pressure homogenization equipment is a microfluidizer, and the high-pressure homogenization pressure is 5-10 MPa.

6. The method for preparing an emulsion gel according to claim 1, wherein: In step S6, the concentration of the sodium caseinate aqueous solution is 1% w / v-5% w / v, the mass ratio of sodium caseinate to arabinoxylan is 1:(1-4), the pH is adjusted to 8-9, the ultrasonic power is 100-200 W, the water bath reaction time is 90-150 min, and the water bath reaction temperature is 85-95°C.

7. The method for preparing an emulsion gel according to claim 1, wherein: In step S7, the concentration of the sodium caseinate and arabinoxylan covalent complex solution is 4% w / v-8% w / v, the mass ratio of the wood ear powder to the sodium caseinate and arabinoxylan covalent complex is 1:(2-4), and the mixture is stirred and hydrated for 4-8 hours. The concentration of sodium benzoate is 0.01% w / v-0.03% w / v, and the volume ratio of the sodium caseinate and arabinoxylan covalent complex solution to the emulsion is 3:(3-7).

8. The method for preparing an emulsion gel according to claim 1, wherein: In step S7, the particle size of the wood ear powder is 2-4 mm, the rotation speed of the high-speed homogenizer is 17000-18000 rpm, the time of high-speed homogenization is 1-3 min, the pressure of the high-pressure homogenizer is 20-40 MPa, and the standing time is 24-36 h.

9. An emulsion gel obtained according to the preparation method according to any one of claims 1 to 8.

10. Use of the emulsion gel according to claim 9 in preparing low-fat meatballs.

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