Edible algal vegetarian sausage and preparation method thereof

Abstract

The invention provides an edible algal vegetarian sausage and a preparation method thereof. Based on soybean protein isolate, the edible algal sausage comprises the following raw materials in percentage by mass: 5-15% of edible algae, 15-40% of vital gluten, 48-78% of composite gum, 250-500% of water, 40% of starch, 8-13% of a flavoring agent, 8% of grease substances and 5-8% of a flavoring agent, and the composite gum is composed of xanthan gum, konjac gum and carrageenan. By optimizing a formula and a stuffing preparation process, the gel strength and sensory quality of the edible algal sausage are improved, and meanwhile, the nutritional value of the product is increased.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to an edible algae vegetarian sausage and a preparation method thereof. Background Art

[0002] With the improvement of people's health awareness and the pursuit of sustainable diet, plant protein meat products have received more and more attention. Vegetarian sausage, as a type of plant meat product, has broad market prospects. Traditional plant meat is mostly based on soy and wheat protein, and has problems such as single nutrition and low texture simulation. Edible algae are rich in various nutrients, such as polysaccharides, dietary fiber, protein and natural pigments. Introducing them into the development of vegetarian sausages can enhance the nutritional value of the product. However, the addition of edible algae will affect the gel strength and sensory quality of vegetarian sausages. Therefore, it is necessary to optimize the formula and preparation process of vegetarian sausages to obtain edible algae vegetarian sausages that are rich in nutrition and have a good taste. Summary of the Invention

[0003] In order to solve the problems mentioned in the background technology, the present application provides an edible algae vegetarian sausage and a preparation method thereof.

[0004] In a first aspect of the present invention, an edible algae vegetarian sausage is proposed. Based on soy protein isolate, the raw materials of the edible algae vegetarian sausage, measured by mass percentage, include: 5-15% edible algae, 15-40% gluten, 48-78% composite gum, 250-500% water, 40% starch, 8-13% seasoning, 8% oil and fat substances, and 5-8% flavor enhancer, wherein the composite gum is composed of xanthan gum, konjac gum and carrageenan.

[0005] In this technical solution, the formula design achieves a synergistic effect by precisely controlling the proportions of various raw materials. The edible algae provides unique nutrients and flavor; gluten and soy protein isolate form a stable network structure, enhancing gelling properties; the compound gum improves texture and water retention; starch provides bulk and thickening; and the seasonings, oils, and flavor enhancers enhance the product's taste and flavor. Together, they create a nutritious, palatable, and gel-strong edible algae vegetarian sausage.

[0006] Furthermore, the mass ratio of xanthan gum, konjac gum and carrageenan in the composite gum is 1:1:1.

[0007] Furthermore, the edible algae is red hair algae powder.

[0008] Furthermore, based on soy protein isolate, the raw materials of the edible algae vegetarian sausage include, by mass percentage, 5% edible algae, 33-37% gluten, 52-57% compound gum, 300-420% water, 40% starch, 8-13% seasoning, 8% oil and fat, and 8% flavor enhancer.

[0009] Furthermore, based on soy protein isolate and measured by mass percentage, the raw materials of edible algae vegetarian sausage include: 5% red hair algae, 35% gluten, 54-56% compound gum, 350% water, 40% corn starch, 13% white sugar, 8% table salt, 13% white sugar, 8% soybean oil, 8% deodorizing powder, and 8% disodium ribonucleotide.

[0010] A second aspect of the present invention provides a method for preparing edible algae vegetarian sausage, the method comprising a filling preparation step, the filling preparation step comprising:

[0011] S1, placing soy protein isolate, gluten, compound glue, starch and first ice water into a chopping machine, and continuing chopping for 30-40 minutes to form an initial mixture, wherein the amount of the first ice water added is 50% of the total amount of ice water;

[0012] S2, adding edible algae, seasoning, flavor enhancer and remaining ice water to the initial mixture in sequence, and continuing to chop and blend for 30-60 minutes to form an intermediate mixture;

[0013] S3, adding oily substances to the intermediate mixture, chopping and stirring for 30-35 minutes to prepare the filling.

[0014] In the above technical solution, ice water is added step by step to control the temperature of the chopping process, effectively avoiding protein denaturation and inactivation due to excessive temperature or the formation of an over-cross-linked rigid structure, thereby improving the elasticity and delicate texture of the product.

[0015] Furthermore, the composite gum is xanthan gum, konjac gum and carrageenan; and the starch is corn starch.

[0016] Furthermore, in step S2, red hair algae powder, white sugar, edible salt, deodorizing powder and disodium ribonucleotide are added in sequence, and the mixture is chopped and blended for 30-60 minutes to form an intermediate mixture.

[0017] Furthermore, in step S3, the oily substance is soybean oil, which provides essential fatty acids to the product and increases the nutritional value of the product.

[0018] Furthermore, the preparation method further comprises the steps of filling, steaming and cooling, wherein:

[0019] The filling step is to fill the filling into the plastic casing using a sausage stuffer to obtain a stuffed sausage body, wherein the length of the stuffed sausage body is 5-7 cm;

[0020] In the cooking step, the filled sausage body is kept at 45° C. for 20 minutes, and then boiled at 93-97° C. for 1-1.5 hours to obtain the steamed sausage body;

[0021] In the cooling step, the cooked sausage body is placed in ice water, cooled to room temperature, and refrigerated for 24 hours to obtain the finished edible algae vegetarian sausage.

[0022] In the above technical solution, the filling step ensures the uniformity of the shape and specifications of the product; the 45°C insulation pretreatment helps the initial denaturation of the protein and gel formation, and the 93-97°C boiling allows the protein to be fully denatured and cross-linked, enhancing the strength of the gel while killing harmful microorganisms and ensuring food safety; the cooling and refrigeration process allows the product to set in shape, further improves the taste, extends the shelf life of the product, and ensures that the product has good quality and safety when consumed.

[0023] Furthermore, the preparation method includes a punching step between the filling and steaming steps, in which a U-shaped punching machine is used to punch the ends of the filled sausage body. The punching step seals the filled sausage body tightly, preventing leakage of the filling and ensuring the integrity and sealing of the product.

[0024] Compared with the prior art, the present invention has the following advantages:

[0025] (1) The present invention thoroughly investigated the effects of different red algae contents, gluten contents, and composite gum contents on the gel strength and sensory quality of vegetarian sausages, and accurately determined the optimal formula process of 5% red algae, 56% composite gum, and 37% gluten. This formula greatly improved product quality. The significant effects of gluten and composite gum contents on gel strength, and the significant effect of gluten on the overall sensory quality, effectively improved the problems of insufficient gel strength and poor sensory quality of vegetarian sausages, and provided consumers with a better eating experience.

[0026] (2) The present invention combines the results of multiple studies on protein conformation, texture properties, microstructure and rheological properties, and clearly reveals the intrinsic mechanism by which gluten and composite glue improve the strength of vegetarian sausage gel. The increase of gluten promotes the cross-linking of disulfide bonds between molecules and the exposure of hydrophobic groups, building a dense gel network structure and enhancing gel performance; the composite glue forms a uniform gel network with the help of the physical filling effect of hydrogen bonds and ionic bonds, and it is found that the gel performance of 54% and 56% composite glue is similar. This achievement enables the subsequent research and development of vegetarian sausage products to be accurately optimized based on scientific principles, avoiding blind experiments and improving research and development efficiency.

[0027] (3) The invention has opened up a new path for the development of high-quality plant protein-based vegetarian sausages. By revealing the mechanism by which the synergistic effect of gluten and composite gum enhances the gel properties of vegetarian sausages, it provides valuable theoretical guidance for related food companies and researchers.

[0028] (4) The process of the present invention is very simple and easy to operate, and its promotion and application can greatly improve production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The accompanying drawings provide a further understanding of the embodiments and are incorporated into and constitute a part of this specification. The accompanying drawings illustrate the embodiments and, together with the description, serve to explain the principles of the invention. Other embodiments and many of the intended advantages of the embodiments will be readily apparent as they become better understood by reference to the following detailed description. The elements of the drawings are not necessarily to scale with respect to each other. Like reference numerals designate corresponding similar parts.

[0030] Figure 1 This is a filling making flow chart of a method for preparing edible algae vegetarian sausage according to one embodiment of the present invention;

[0031] Figure 2 The effect of different addition ratios of red hair algae on the gel strength of vegetarian intestines according to the present invention;

[0032] Figure 3 The effect of different addition ratios of the composite glue according to the present invention on the gel strength of vegetarian intestines;

[0033] Figure 4 The effect of different addition ratios of gluten according to the present invention on the gel strength of vegetarian intestines;

[0034] Figure 5 The effect of different water addition ratios on the strength of vegetarian intestinal gel according to the present invention;

[0035] Figure 6 The present invention is based on the scanning electron microscope (SEM) images of the microstructure of vegetarian intestines with different addition ratios of gluten and composite gum;

[0036] Figure 7a The present invention is based on the effects of different addition ratios of gluten on the ultraviolet absorption characteristics of vegetarian intestines;

[0037] Figure 7b The present invention is based on the influence of different addition ratios of the composite glue on the ultraviolet absorption characteristics of vegetarian intestines.

[0038] Figure 8a 1. The elastic modulus and loss modulus change curves of vegetarian sausages with different gluten contents according to the present invention;

[0039] Figure 8b 3 is a curve showing the change of elastic modulus and loss modulus of vegetarian sausages with different contents of composite gelatin according to the present invention. DETAILED DESCRIPTION

[0040] The following will be combined with the accompanying drawings of the present invention to clearly and completely describe the technical solutions in the embodiments. Similar component numbers in the drawings represent similar components. Obviously, the embodiments described below are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0041] It will be understood that when used in this specification and the appended claims, the terms “comprises” and “comprising” indicate the presence of described features, integers, steps, operations, elements and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or groups thereof.

[0042] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the present invention. As used in the specification and appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms unless the context clearly indicates otherwise.

[0043] In a first aspect, an embodiment of the present invention provides a method for preparing an edible algae vegetarian sausage, the method comprising a filling step, a filling step, a punching step, a steaming step, and a cooling step. Figure 1 As shown, the filling making step in the preparation method of the edible algae vegetarian sausage includes:

[0044] S100, placing soy protein isolate, compound glue, gluten, starch and first ice water into a chopping machine, and continuing chopping for 30-40 minutes to form an initial mixture, wherein the amount of the first ice water added is 50% of the total amount of ice water.

[0045] In some specific embodiments, based on soy protein isolate, 15-40% gluten, 48-78% composite glue, 250-500% water, and 40% starch are placed in a chopper and continuously chopping for 30-40 minutes until a uniform and stable initial mixture is formed. The amount of ice water added initially is 50% of the total amount of ice water, and the temperature of the initial ice water is controlled to achieve a low temperature environment to promote initial hydration and network formation between the soy protein isolate and gluten.

[0046] S200, sequentially adding edible algae, seasoning, flavor enhancer, and remaining ice water to the initial mixture, and continuing to chop and blend for 30-60 minutes to form an intermediate mixture;

[0047] In some specific embodiments, after completing the preparation of the initial mixture involved in step S100, soy protein isolate is used as a measurement basis, and each raw material is accurately weighed according to mass percentage, which includes 5-15% edible algae, 13% white sugar, 8% edible salt, 8% deodorizing powder and 5-8% disodium nucleotide and the remaining ice water. The edible algae, white sugar, edible salt, deodorizing powder, disodium nucleotide and the remaining ice water are evenly mixed and added to the chopper. During the entire addition process, close attention must be paid to ensure that each material can be fully dispersed and evenly integrated into the system, and the chopping is continued for 30-60 minutes until an intermediate mixture with a uniform texture is formed. The secondary temperature control of the remaining ice water at this stage ensures that the seasoning ingredients are evenly dispersed while maintaining the moderate fluidity of the protein molecules, providing an ideal matrix for subsequent oil emulsification.

[0048] S300, adding oil and fat to the intermediate mixture, chopping and blending for 30-35 minutes to prepare the filling;

[0049] In some specific embodiments, after obtaining a uniform intermediate mixture from step S200, 6-8% of a fat is accurately weighed and added to the mixture. Chopping and blending is continued for 30-35 minutes to further evenly distribute the components of the material, ultimately producing a filling that meets the process requirements. This dual temperature control combined with the step-by-step chopping process results in a more uniform and elastic protein gel network in the final filling, effectively preventing fat seepage and water loss, and improving the product's shelf stability.

[0050] In some specific embodiments, the preparation method further comprises the steps of filling, punching, steaming and cooling, wherein:

[0051] Filling Steps: Use a suitable sausage stuffer to uniformly and steadily fill the prepared filling into the plastic casing to form the filled sausage. During the filling process, the speed and pressure must be strictly controlled to ensure uniform filling. Effective measures must be taken to prevent small bubbles from entering the filling. The length of the filled sausage should be precisely controlled within a range of 5-7 cm.

[0052] Punching steps: Use a U-shaped punching machine to punch both ends of the stuffed sausage to seal the casing tightly, prevent stuffing leakage, and ensure the integrity of the product.

[0053] Steaming: Place the punched, filled sausage bodies in a 45°C environment for 20 minutes, then transfer them to hot water at 93-97°C and boil for 1-1.5 hours to obtain the steamed sausage bodies. During the steaming process, the temperature and time must be closely monitored to ensure the stability of the cooking conditions.

[0054] Cooling step: The cooked sausages are quickly placed in ice water to cool to room temperature. After cooling to room temperature, the sausages are placed in a refrigerator at 0-4°C for 24 hours. This cooling and refrigeration process results in the finished edible algae sausage.

[0055] In a second aspect, an embodiment of the present invention provides an edible algae vegetarian sausage, which is prepared by the preparation method described in the first aspect.

[0056] In some specific embodiments, the edible algae vegetarian sausage is made of soy protein isolate and measured by mass percentage. The raw materials include: 5-15% edible algae, 15-40% gluten, 48-78% compound glue, 250-500% water, 40% starch, 8-13% seasoning, 8% oil and fat, and 5-8% flavor enhancer. The compound glue is composed of xanthan gum, konjac gum and carrageenan in a mass ratio of 1:1:1, and the edible algae is red hair algae.

[0057] In some specific embodiments, based on soy protein isolate, the raw materials of the edible algae vegetarian sausage include, by mass percentage, 5% edible algae, 33-37% gluten, 52-57% composite gum, 300-420% water, 40% starch, 8-13% seasoning, 8% oil and fat, and 8% flavor enhancer.

[0058] In some specific embodiments, based on soy protein isolate, the raw materials of the edible algae vegetarian sausage include, by mass percentage, 5% red hair algae, 35% gluten, 54-56% composite gum, 350% water, 40% corn starch, 13% white sugar, 8% edible salt, 8% soybean oil, 8% deodorizing powder, and 8% disodium ribonucleotide.

[0059] Example 1

[0060] In the edible algae vegetarian sausage formula system constructed based on soy protein isolate, the composition of each ingredient, calculated by mass percentage, is as follows: 5% red hair algae, 30% gluten, 66% compound gum, 360% water, 40% corn starch, 13% white sugar, 8% table salt, 8% soybean oil, 8% deodorizing powder, and 8% disodium flavor nucleotides.

[0061] The preparation method is as follows:

[0062] The filling preparation steps are as follows: the soy protein isolate, compound glue, gluten, corn starch and the first ice water (accounting for 50% of the total amount of ice water) in the formula are put into a chopper and chop for 30 minutes. The chopping is continued, and the red hair algae, white sugar, edible salt, deodorizing powder, disodium ribonucleotide and the remaining ice water (accounting for 50% of the total amount of ice water) in the formula are added in sequence for 40 minutes. The soybean oil is added and the chopping is continued for 30 minutes to prepare the filling.

[0063] Filling steps: Use a sausage stuffer to fill the mixed filling into the plastic casing, with a length of 5-7cm. When filling, pay attention to filling evenly and avoid the generation of small bubbles.

[0064] Punching steps: Use a manual U-shaped punching machine to punch both ends of the filled sausage.

[0065] Cooking steps: keep the filled sausage at 45℃ for 20 minutes and boil at (95±2)℃ for 1 hour.

[0066] Cooling step: Quickly cool the cooked intestines to room temperature in ice water and refrigerate at 0-4℃ for 12 hours.

[0067] Example 2

[0068] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, red hair algae accounts for 7.5%, and the other steps are consistent with Example 1.

[0069] Example 3

[0070] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, red hair algae accounts for 10%, and the other steps are consistent with Example 1.

[0071] Example 4

[0072] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, red hair algae accounts for 12.5%, and the other steps are consistent with Example 1.

[0073] Example 5

[0074] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, red hair algae accounts for 15%, and the other steps are consistent with Example 1.

[0075] Example 6

[0076] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 48%, and the other steps are consistent with Example 1.

[0077] Example 7

[0078] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 52%, and the other steps are consistent with Example 1.

[0079] Example 8

[0080] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 54%, and the other steps are consistent with Example 1.

[0081] Example 9

[0082] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 56%, and the other steps are consistent with Example 1.

[0083] Example 10

[0084] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gel accounts for 60%, and the other steps are consistent with Example 1.

[0085] Example 11

[0086] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gel accounts for 66%, and the remaining steps are consistent with Example 1.

[0087] Example 12

[0088] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 72%, and the other steps are consistent with Example 1.

[0089] Example 13

[0090] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 78%, and the other steps are consistent with Example 1.

[0091] Example 14

[0092] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, the composite gum accounts for 54% and the gluten accounts for 15%. The other steps are consistent with Example 1.

[0093] Example 15

[0094] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 20%, and the other steps are consistent with Example 14.

[0095] Example 16

[0096] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 25%, and the remaining steps are consistent with Example 14.

[0097] Example 17

[0098] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 30%, and the remaining steps are consistent with Example 14.

[0099] Example 18

[0100] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 33%, and the remaining steps are consistent with Example 14.

[0101] Example 19

[0102] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 35%, and the remaining steps are consistent with Example 14.

[0103] Example 20

[0104] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 37%, and the remaining steps are consistent with Example 14.

[0105] Example 21

[0106] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, gluten accounts for 40%, and the remaining steps are consistent with Example 14.

[0107] Example 22

[0108] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, water accounts for 250%, and the remaining steps remain consistent with Example 14.

[0109] Example 23

[0110] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, water accounts for 300%, and the remaining steps remain consistent with Example 14.

[0111] Example 24

[0112] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, water accounts for 350%, and the remaining steps remain consistent with Example 14.

[0113] Example 25

[0114] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, water accounts for 400%, and the remaining steps remain consistent with Example 14.

[0115] Example 26

[0116] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, water accounts for 450%, and the remaining steps remain consistent with Example 14.

[0117] Example 27

[0118] The difference from Example 14 is that in the edible algae vegetarian sausage formula system, water accounts for 500%, and the remaining steps remain consistent with Example 14.

[0119] Example 28

[0120] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, disodium flavor nucleotide accounts for 5%, and the other steps are consistent with Example 1.

[0121] Example 29

[0122] The difference from Example 1 is that in the edible algae vegetarian sausage formula system, soybean oil accounts for 6%, and the other steps are consistent with Example 1.

[0123] For the edible algae vegetarian sausages prepared in Examples 1-27, single-factor experiments, orthogonal experiments, sensory evaluation, gel strength test, TPA determination, rheological property test, UV-visible spectroscopy analysis, scanning electron microscopy (SEM), free thiol detection, total thiol and disulfide bond detection, surface hydrophobicity detection, etc. were carried out.

[0124] refer to Figure 2 , Figure 2 The effect of different addition ratios of red algae on the strength of vegetarian intestinal gel according to the present invention is shown. Figure 2As shown, with increasing red algae mass fraction, the gel strength of the vegetarian sausage shows a trend of first decreasing and then increasing. This phenomenon is closely related to the rich polysaccharide content of red algae. As the red algae content increases, the polysaccharide concentration correspondingly increases. This leads to thermodynamic incompatibility, causing the polysaccharides contained in the red algae to separate from the protein in the vegetarian sausage, forming a polysaccharide phase and a protein phase. This phase separation reduces the gel breaking distance and, in turn, decreases the gel strength. However, when the red algae mass fraction reaches a certain threshold, the polysaccharides cross-link with the protein, strengthening hydrogen bonds between protein molecules, increasing solution viscosity, optimizing rheological properties, and enhancing the cohesion and resilience of the vegetarian sausage gel, ultimately increasing gel strength. When the red algae mass fraction was 5%, the vegetarian sausage gel strength was 325.49±18.90 g·cm; when the red algae mass fraction was 15%, the gel strength was 334.40±37.18 g·cm. Statistical analysis showed no significant difference between the two data sets (p>0.05). However, in actual observation, it was found that when the mass fraction of red hair algae was 15%, the color of the vegetarian sausage was significantly darker, which had a negative impact on the sensory quality of the product. Taking into account factors such as gel strength and sensory quality, 5% was determined to be the optimal mass fraction of red hair algae in vegetarian sausage.

[0125] Figure 3 The effects of different addition ratios of the composite glue according to the present invention on the gel strength of vegetarian sausages are shown. As shown in the figure, the investigation interval of the composite glue mass fraction is 48%-78%. Experimental data show that as the composite glue mass fraction gradually increases within this interval, the gel strength of the vegetarian sausage presents a trend of first rising and then falling. When the composite glue mass fraction reaches 54% and 60%, the gel strength of the vegetarian sausage reaches a peak value of 300.02±18.90g·cm and 297.35±25.71g·cm, respectively. There is no significant difference between these two groups of data (p>0.05). In contrast, when the composite glue mass fraction is at 48%, 66%, 72% and 78%, the corresponding vegetarian sausage gel strength is significantly lower than the gel strength at 54% and 60% mass fractions (p<0.05). A thorough analysis of its internal mechanism shows that the xanthan gum, konjac gum and carrageenan in the composite glue are all polysaccharide gel enhancers. When added in appropriate amounts, these polysaccharides can promote a tighter arrangement of molecules within the double helix structure of the gel, thereby strengthening the gel state of the vegetarian sausage and effectively improving the gel strength. However, when the composite gel is added in excess, due to its strong water-binding capacity, it will compete with soy protein isolate for water molecules, resulting in a decrease in the soy protein isolate's ability to bind water molecules. This change ultimately leads to a weakening of the vegetarian sausage gel strength and a decline in gel quality. Taking into account the gel strength data and the changes in gel quality, 54% was determined to be the optimal mass fraction of the composite gel in the vegetarian sausage formula.

[0126] refer to Figure 4 , Figure 4 The effect of different addition ratios of gluten according to the present invention on the gel strength of vegetarian intestines is shown. With the gradual increase of the mass fraction of gluten, the gel strength of the vegetarian intestine shows a trend of first increasing and then decreasing. When the mass fraction of gluten reaches 35%, the gel strength of the vegetarian intestine reaches 327.71±11.99g·cm, which is significantly higher than that of other experimental groups (p<0.05). Gluten, that is, gluten protein, its main components glutenin and gliadin have the property of binding with water, which can help build a strong gluten network structure. Soy protein isolate is rich in a large number of hydrophilic carboxyl groups. After forming a gel, it will fill the gluten protein network of gluten. The two together constitute a stable cross-linked network skeleton system, thereby enhancing the overall gel properties of the vegetarian intestine. Based on this, within a certain range, as the mass fraction of gluten increases, it has a positive effect on improving the gel strength of vegetarian intestines. However, when the proportion of gluten added exceeds a certain threshold, a competitive relationship arises between gluten and soy protein isolate, as each absorbs water to form its own network structure. Excessive addition of gluten significantly alters the distribution of water molecules in the system, leading to significant proton exchange between gluten and soy protein isolate. At this point, gluten interacts more with water molecules, limiting the formation of the skeleton system originally constructed by the two, thereby affecting the gel strength of the vegetarian sausage. Taking into account the changing trends in gel strength and the interactions between the various components within the system, 35% was determined to be the optimal mass fraction of gluten in the vegetarian sausage formula.

[0127] Continue to refer Figure 5 , Figure 5 The figure shows the effect of different water addition ratios on the gel strength of vegetarian sausage according to the present invention. As shown, as the mass fraction of added water gradually increases within the range of 250%-500%, the gel strength of the vegetarian sausage shows a trend of initially a sharp decline, followed by a gradual leveling off. Within a certain range of water addition, water interacts with soy protein isolate and gluten to form a stable gel-filling network structure, which imparts strong gel properties to the vegetarian sausage. However, when the water addition exceeds a certain limit, it dilutes the soy protein isolate, gluten, and composite glue in the system, leading to an imbalance in the proportions of the various components and a decrease in the product's gel strength. Furthermore, if the water content is too low, the raw materials cannot be fully mixed, affecting the overall product quality. Taking into account factors such as the change in gel strength and the uniformity of raw material mixing, 350% was ultimately determined to be the optimal water content in the vegetarian sausage formula.

[0128] On the basis of the single-factor experiment, red algae concentration (A), compound gel (C) and gluten (D) were selected as independent variables. The sensory index scoring standard of red algae vegetarian intestine (Table 1) was used to optimize the formula with gel strength and sensory score as evaluation indicators. The experimental results and variance analysis are shown in Table 2 and Table 3, respectively.

[0129] Table 1. Rating standard for sensory index of red algae vegetarian intestine

[0130]

[0131] Table 2L9(3 4 )Orthogonal experimental design and results

[0132]

[0133] Table 3 Results of variance analysis

[0134]

[0135] The range analysis in Table 2 shows that the influence of the three factors on gel strength ranked D > C > A, indicating that gluten had the most significant effect on the gel strength of the vegetarian sausage, followed by compound gum, and red hair algae had the least impact. Regarding the impact on sensory scores, the order of influence was D > A > C, indicating that gluten had the greatest impact on the sensory scores, followed by red hair algae, and compound gum had the least impact. Based on the range analysis results for gel strength and sensory scores, the optimal formula was determined to be ACD, corresponding to 5% red hair algae, 56% compound gum, and gluten 37%. The analysis of variance results in Table 3 show that both gluten and compound gum content had significant effects on the gel strength of the vegetarian sausage (p < 0.05). Based on the above analysis, it can be concluded that the addition amount of gluten has a significant effect on the gel strength and comprehensive sensory quality of vegetarian sausage (p<0.05); the addition amount of composite gum has a significant effect on the gel strength of vegetarian sausage (p<0.05); the addition amount of red hair algae has an effect on the comprehensive sensory quality of vegetarian sausage, but it did not reach a significant level (p>0.05).

[0136] The above results indicate that the amount of gluten and compound gum added to the red algae vegetarian sausage formula has a significant effect on the gel strength of the vegetarian sausage. Based on the amount of gluten and compound gum added, free thiol groups, total thiol groups, disulfide bonds and surface hydrophobicity were analyzed. The analysis results are shown in Tables 4 and 5.

[0137] Table 4 Effects of different gluten contents on free thiol groups, total thiol groups, disulfide bonds and surface hydrophobicity of vegetarian intestines

[0138]

[0139] Note: Different lowercase letters in the same column indicate significant differences between groups (p<0.05), the same below.

[0140] Table 5 Effects of different composite glue additions on free thiol groups, total thiol groups, disulfide bonds and surface hydrophobicity of vegetarian intestines

[0141]

[0142] As shown in Table 4, with increasing gluten content, the free thiol content showed a significant downward trend (p < 0.05), while the total thiol content and disulfide bond content increased significantly (p < 0.05). This indicates that increasing gluten content promotes the conversion of free thiol groups into disulfide bonds within the gel system. The underlying mechanism is that more protein molecules come into contact with water, increasing hydration. Water-soluble oxygen molecules then promote the oxidation of free thiol groups to form disulfide bonds. As gluten content increases, the surface hydrophobicity of the vegetarian intestines initially increases and then decreases. This is because the addition of gluten increases the number of hydrophobic groups on the sample surface. However, protein aggregation buries some of the existing proteins. Therefore, the surface hydrophobicity of the 37% gluten group is lower than that of the 35% gluten group. As shown in Table 5, with the increase in the content of the composite glue, the free thiol content first increased significantly and then decreased (p < 0.05). In contrast, the total thiol content and disulfide bond content first decreased significantly and then increased (p < 0.05), and the surface hydrophobicity increased significantly (p < 0.05). This may be because the increase in the content of the composite glue competes with the soy protein isolate for bound water, thereby reducing the water-holding capacity of the soy protein isolate. This weakens the hydration between the protein and the water-soluble oxygen molecules, which in turn leads to a decrease in the number of free thiol groups oxidized to disulfide bonds by the water-soluble oxygen molecules.

[0143] Furthermore, experiments were conducted on the gel strength and texture of vegetarian sausages with different contents of gluten and composite gum, and the data in Tables 6 and 7 were obtained.

[0144] Table 6 Effects of different gluten contents on the texture characteristics of vegetarian intestines

[0145]

[0146] Table 6 shows the gel strength and texture parameters of vegetarian sausages containing different gluten contents. Gel strength gradually increased with increasing gluten content. The 37% gluten group achieved the highest values ​​for elasticity, cohesiveness, resilience, and chewiness. This indicates that increasing gluten content increases textural properties to varying degrees, with the 37% gluten group showing a positive effect on improving the texture of the vegetarian sausage.

[0147] Table 7 Effects of different compound gum addition ratios on the texture characteristics of vegetarian sausage

[0148]

[0149] As shown in Table 7, when the composite gelatin content was 54%, the vegetarian sausage exhibited relatively high gel strength, elasticity, cohesiveness, and resilience, while exhibiting the lowest chewability. Statistical analysis revealed no significant difference in gel strength between the 54% and 56% composite gelatin groups (p>0.05). Furthermore, no significant differences in elasticity, cohesiveness, and resilience were observed within the 54% composite gelatin group (p>0.05). In protein-polysaccharide composite systems, gel strength may plateau after reaching a critical concentration due to phase separation or excessive cross-linking. In this experimental system, the interaction between the composite gelatin and the protein facilitates gel formation. However, when the composite gelatin content is excessive, this interaction may become saturated. Furthermore, the strong water-retention capacity of the polysaccharides in the composite gelatin softens the gel matrix, thereby reducing the energy required for chewing. This explains why the 54% composite gelatin group exhibited the lowest chewability.

[0150] Continue to refer Figure 6 , Figure 6 Scanning electron microscopy (SEM) images of the microstructure of vegetarian intestines, according to the present invention, are shown, showing the effects of varying addition ratios of gluten and composite glue. Samples A, B, and C correspond to samples with composite glue mass fractions of 52%, 54%, and 56%, respectively; samples D, E, and F correspond to samples with gluten mass fractions of 33%, 35%, and 37%, respectively. Among the groups containing different composite glue contents, the gel structure of the 52% composite glue group exhibited significant pores and an uneven network, exhibiting a partially dense and partially loose appearance. This is due to insufficient composite glue content, resulting in an uneven gel structure. This microstructure is detrimental to water retention, resulting in low water-holding capacity. In contrast, the surface gel structures of the 54% and 56% composite glue groups were uniform and dense, with no significant difference between the two groups. Their gel properties were excellent, which is consistent with the experimental results of gel strength. As the gluten content increased, the vegetarian intestine gel structure became increasingly compact, with finer pores. Gluten binds free water in the gel structure while also absorbing water and expanding, filling the gaps within the tissue structure. This effectively improves the gel structure and creates a continuous, compact form. When gluten is added at 37%, the pore structure of the vegetarian intestinal gel becomes uniform and dense, which contributes to improved water retention and enhanced gel strength, consistent with experimental results on gel strength.

[0151] Figure 7a and Figure 7b The effects of different addition ratios of gluten and composite gum on the ultraviolet absorption characteristics of vegetarian intestines are shown respectively. Figure 7aIt can be observed that the absorption intensity of vegetarian intestines with different gluten contents varies, but the shape, peak position and peak location of the spectrum are basically similar. Each group has absorption peaks at 290cm-1 and 330cm-1. The absorption peak of protein in the range of 250cm-1-290cm-1 is caused by the benzene ring structure of phenylalanine, tyrosine and tryptophan that constitute the protein. The absorption peak at 330cm-1 is speculated to be due to the presence of an oil phase in the vegetarian intestine. As the gluten content increases, the absorption peak intensity of the UV-visible spectrum shows a downward trend, indicating that the increase in gluten content causes the cross-linking of proteins in the sample, and some of the hydrophobic bonds of the aromatic heterocycles that produce absorption peaks are buried, resulting in a decrease in the absorption peak, reflecting the effect of changes in gluten content on the protein structure in vegetarian intestines and its interaction with small molecules. By Figure 7b It can be seen that as the content of the composite glue increases, the absorption peak intensity of the UV-visible spectrum shows a downward trend. This indicates that the increase in the composite glue content promotes cross-linking of proteins in the sample, embedding some of the aromatic heterocyclic hydrophobic bonds that generate the absorption peak, which in turn leads to a decrease in the absorption peak. Furthermore, as the composite glue content increases, the absorption peak intensity of the UV-visible spectrum shows a trend of first increasing and then decreasing. Because the increase in the composite glue affects the polar environment of the sample, at a certain stage the molecular chains unfold, exposing more aromatic heterocyclic hydrophobic groups, which increases the absorption peak intensity. However, as the composite glue content continues to increase, it may cause changes in the system, causing the absorption peak intensity to decrease again, reflecting the impact of the composite glue content on the protein structure and molecular environment in vegetarian sausage.

[0152] Figure 8a and Figure 8b The elastic modulus (G') and loss modulus (G") of the sausages with different contents of gluten and composite colloid according to the present invention are shown respectively. Figure 8a It can be seen that G' and G" of the groups with different gluten contents increase with increasing temperature, with G' significantly higher than G", with no overlap between the two. This indicates that vegetarian sausages with different gluten contents all exhibit distinct elastic characteristics, with the elastic modulus consistently dominating the system. During heating, the rate at which proteins form a gel structure accelerates, and protein polymer cross-linking increases, forming a network structure. The curve with 37% gluten has the largest slope, indicating the fastest gel reaction rate, the shortest time required for the curve to reach a steady state, and the resulting gel with the greatest strength. Figure 8bThe results of the different composite gum content groups shown in the figure show that G' and G" are both lower than those of the gluten group. As the temperature rises, G' and G" first decrease and then increase. G' is significantly higher than G" and there is no intersection, indicating that the vegetarian sausages with different composite gum contents are still mainly characterized by elasticity, but the degree of influence on elasticity is lower than that of gluten. This is because gluten has stronger intermolecular forces and can form a more stable gel network; while the intermolecular interactions of composite gum are relatively weak, and it binds more water, resulting in a looser network structure, which in turn leads to lower G' and G". As the temperature rises, the gel network structure is first destroyed, causing G' and G" to decrease, and then the gel network is reformed under high temperature conditions, and G' and G" begin to rise again.

[0153] In the present invention, the optimal formulation is 5% red algae, 56% composite glue, 37% gluten, 40% corn starch, 13% white sugar, 8% edible salt, 8% deodorizing powder, 8% I+G, and 8% soybean oil. With increasing gluten content, the textural properties of the vegetarian sausage are enhanced, and the gel structure becomes denser, with 37% reaching optimal gel performance. 54% and 56% composite glue exhibit the best gel strength, forming a uniform gel network structure. This suggests that the addition of gluten and composite glue enhances the gel properties of the vegetarian sausage to a certain extent, but their mechanisms of action differ. Gluten primarily enhances gel performance through intermolecular disulfide crosslinking and the exposure of hydrophobic groups, while composite glue improves gel structure through physical filling.

[0154] Obviously, those skilled in the art can make various modifications and changes to the embodiments of the present invention without departing from the spirit and scope of the present invention. In this way, if these modifications and changes are within the scope of the claims of the present invention and their equivalents, the present invention is also intended to cover these modifications and changes. The word "comprising" does not exclude the presence of other elements or steps not listed in the claims. The simple fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage. Any reference signs in the claims should not be considered as limiting the scope.

Claims

1. An edible algae vegetarian sausage, characterized in that: The raw materials of the edible algae vegetarian sausage include, based on soy protein isolate and measured by mass percentage, 5-15% edible algae, 15-40% gluten, 48-78% compound gum, 250-500% water, 40% starch, 8-13% seasoning, 6-8% oil and fat substances, and 5-8% flavor enhancer, wherein the compound gum is composed of xanthan gum, konjac gum and carrageenan.

2. The edible algae vegetarian sausage according to claim 1, characterized in that: The mass ratio of the xanthan gum, the konjac gum and the carrageenan in the composite gum is 1:1:

1.

3. The edible algae vegetarian sausage according to claim 1, characterized in that: The edible algae is red hair algae powder.

4. The edible algae vegetarian sausage according to claim 1, characterized in that: Based on soy protein isolate, the raw materials of the edible algae vegetarian sausage include: 5% edible algae, 33-37% gluten, 52-57% compound glue, 300-420% water, 40% starch, 8-13% seasoning, 8% oil and fat, and 8% flavor enhancer.

5. The edible algae vegetarian sausage according to claim 4, characterized in that: The raw materials of the edible algae vegetarian sausage include, based on soy protein isolate and measured by mass percentage, 5% red hair algae, 35% gluten, 54-56% composite glue, 350% water, 40% corn starch, 13% white sugar, 8% edible salt, 8% soybean oil, 8% deodorizing powder, and 8% disodium ribonucleotide.

6. The method for preparing the edible algae vegetarian sausage according to any one of claims 1 to 5, characterized in that: The preparation method includes a filling preparation step, which includes: S1, placing soy protein isolate, gluten, compound glue, starch and ice water into a chopper, and continuing chopping for 30-40 minutes to form an initial mixture; S2, adding edible algae, seasoning, flavor enhancer and remaining ice water to the initial mixture in sequence, and continuing to chop and blend for 30-60 minutes to form an intermediate mixture; S3, adding oily substances to the intermediate mixture, chopping and blending for 30-35 minutes to prepare the filling.

7. The method for preparing edible algae vegetarian sausage according to claim 6, characterized in that: In the step S1, the composite glue is xanthan gum, konjac gum and carrageenan, the starch is corn starch, and the amount of ice water added for the first time is 50% of the total amount of ice water.

8. The method for preparing edible algae vegetarian sausage according to claim 6, characterized in that: In the step S2, red hair algae powder, white sugar, edible salt, fishy aftertaste removing powder and disodium ribonucleotide are added in sequence, and the mixture is chopped and blended for 30-60 minutes to form the intermediate mixture.

9. The method for preparing edible algae vegetarian sausage according to claim 6, characterized in that: The preparation method further comprises the steps of filling, steaming and cooling, wherein: a filling step, using a sausage stuffer to fill the filling into a plastic casing to obtain a filled sausage body, wherein the filled sausage body has a length of 5-7 cm; a steaming step of keeping the filled sausage at 45° C. for 20 minutes and boiling at 93-97° C. for 1-1.5 hours to obtain the steamed sausage; In the cooling step, the cooked sausage body is placed in ice water, cooled to room temperature, and refrigerated for 24 hours to obtain a finished edible algae vegetarian sausage.

10. The method for preparing edible algae vegetarian sausage according to claim 9, characterized in that: The preparation method further comprises a clipping step between the filling and the steaming steps, wherein a U-shaped clipping machine is used to clip the two ends of the filled sausage body.

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