Preparation method of high-protein high-fiber zero-fat bionic eyefish maw

Abstract

The invention provides a preparation method of a high-protein high-fiber zero-fat bionic eye fish maw, which comprises the following steps: mixing pea protein isolate, bone gelatin and water, adding glutamine transaminase and a compound flavor enzyme preparation, reacting at 50-60 DEG C for 30-60 minutes, then adding spirulina powder, and uniformly dispersing to obtain a protein base material; mixing and swelling konjaku flour, apple pectin and warm water, adding kappa-carrageenan, ultramicro kelp powder, calcium chloride and sodium carbonate, and homogenizing at 55-65 DEG C to form a gel matrix, so as to obtain a fiber base material; the method comprises the following steps: feeding a protein base material and a fiber base material through two independent feeding ports of a twin-screw extruder, and co-extruding through a die head with a plurality of layers of alternate runners to form a composite blank with alternate protein layers and fiber layers; and carrying out directional stretching and calcification, steam heat shock and flavor solidification, and cooling and shaping to obtain the bionic eye fish maw. By adopting the technical scheme, the protein content is more than or equal to 60% (dry basis), the dietary fiber content is more than or equal to 15%, and the fat content is less than or equal to 0.5%.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a preparation method of a bionic marine food, and particularly to a high-protein, high-dietary fiber and zero-fat bionic fish maw and a preparation process thereof. BACKGROUND

[0002] With the popularization of healthy diet concepts, the market demand for high-protein and low-fat plant-based foods is growing. Fish maw is a popular marine product, and its unique elastic, crisp and tender multi-layer texture and seafood flavor are difficult to be simulated by existing vegetarian meat products. The existing vegetarian meat products on the market mainly have the following defects: single protein source, mainly relying on soybean protein, the product often has a bean smell, and the texture is single; a large amount of vegetable oil needs to be added to simulate the fat texture, resulting in an increase in fat content; the flavor relies on the addition of flavorings, and the flavor is not natural. The existing technology cannot simultaneously meet the requirements of high protein, high fiber, zero fat and realistic texture and flavor. SUMMARY

[0003] The purpose of the present application is to provide a preparation method of a high-protein, high-fiber and zero-fat bionic fish maw, which solves the problems of single protein, oil content and unnatural flavor of existing vegetarian meat products.

[0004] The present application designs a breakthrough bionic fish maw formula system, which realizes the nutritional goals of high protein, high dietary fiber and zero fat by combining the reaction of animal-plant composite protein architecture and glutamine transaminase, and the synergistic effect of the biphase fiber system, and perfectly simulates the unique texture and flavor of real fish maw. Compared with the prior art, it has significant differences in four aspects of core protein composition, fiber structure design, flavor generation mechanism and processing technology.

[0005] The present application discards the formula idea of traditional vegetarian meat products relying on single plant protein (such as soybean protein), and innovatively uses a gelatin-pea protein-algal protein and glutamine transaminase composite system, and uses glutamine transaminase to catalyze the covalent crosslinking between or within protein molecules.

[0006] The technical scheme of the present application is as follows: A preparation method of a high-protein, high-fiber and zero-fat bionic fish maw, comprising the following steps: (1) Preparation of protein base: mix pea protein isolate, bone gelatin and water, add glutamine transaminase and composite flavor enzyme preparation, react at 50-60°C for 30-60 minutes, then add spirulina powder and disperse uniformly to obtain a protein base; (2) Preparation of fiber base: mix konjac powder and apple pectin with warm water to swell, add k-carrageenan, superfine kelp powder, calcium chloride and sodium carbonate, and homogenize to form a gel matrix at 55-65°C to obtain a fiber base; (3) Co-extrusion: the protein base and fiber base are fed into the two independent feeding ports of the double screw extruder, and are co-extruded through the multi-layer alternating channel die to form a composite embryo with alternating protein layers and fiber layers; (4) Directional stretching and calcification: the extruded composite embryo is uniaxially stretched, and calcium chloride solution is sprayed during the stretching process; (5) Steam heat shock and flavor solidification: the embryo is treated through a saturated steam tunnel at 105-110°C for 200-300 seconds; (6) Cooling and setting: the embryo is first treated by liquid nitrogen spraying, and then slowly cooled at low temperature; (7) Post-processing: the product is cut and packaged.

[0007] Preferably, the complex flavor enzyme preparation in step (1) comprises endoprotease and flavor protease in a mass ratio of 1:1 to 1:2.

[0008] In step (3), the mass ratio of the protein base to the fiber base is 55-65:35-45; the melt zone temperature of the protein base path in the double screw extruder is 110-120°C, the melt zone temperature of the fiber base path is 95-100°C, and the confluence zone temperature is 105-110°C.

[0009] In step (3), the obtained protein base is solidified at 0-5°C, then warmed to 80-90°C in the warming channel, and then fed into the double screw extruder; The obtained fiber base is warmed to 50-60°C in the warming channel and then fed into the double screw extruder; The die forms at least 3 layers of alternating structure. The at least 3 layers of alternating structure are any one of 3 layers, 4 layers, 5 layers, or 6 layers.

[0010] The 3 layers refer to protein base layers on the inside and outside, and a fiber base layer in the middle.

[0011] The 4 layers refer to a stack of alternating protein base layers and fiber base layers, such as a protein base layer, a fiber base layer, a protein base layer, and a fiber base layer.

[0012] The 5 layers refer to a stack of alternating protein base layers and fiber base layers, such as a protein base layer, a fiber base layer, a protein base layer, a fiber base layer, and a protein base layer.

[0013] The 6 layers refer to a stack of alternating protein base layers and fiber base layers, such as a protein base layer, a fiber base layer, a protein base layer, a fiber base layer, a protein base layer, and a fiber base layer.

[0014] The stretching rate of the unidirectional stretching in step (4) is 120%-180% of the original length, and the stretching temperature is 80-85℃; the concentration of the calcium chloride solution is 0.1%-0.2%. In step (6), the temperature of the liquid nitrogen spraying is -190℃ to -196℃, and the processing time is 2-5 seconds; the temperature of the low-temperature slow cooling is -15℃ to -20℃, and the time is 20-40 minutes.

[0015] The components are proportioned by weight as follows: 40-50 parts of pea protein isolate, 30-35 parts of bone gelatin, 5-10 parts of spirulina powder, 15-20 parts of konjac powder, 3-5 parts of apple pectin, 1.5-2.5 parts of kappa-carrageenan, 1-3 parts of superfine kelp powder, 0.5-1.5 parts of yeast extract, 0.5-0.8 parts of glutamine transaminase, 0.2-0.5 parts of complex flavor enzyme preparation, 0.8-1.2 parts of calcium chloride, 0.2-0.4 parts of sodium carbonate, 0.4-0.6 parts of D-xylose, 0.1-0.3 parts of L-arginine, and 100-120 parts of drinking water.

[0016] In some preferred formulations, the components are proportioned by weight as follows: 45 parts of pea protein isolate, 32 parts of bone gelatin, 8 parts of spirulina powder, 18 parts of konjac powder, 4 parts of apple pectin, 2 parts of kappa-carrageenan, 2 parts of superfine kelp powder, 1 part of yeast extract, 0.6 part of glutamine transaminase, 0.3 part of complex flavor enzyme preparation, 1 part of calcium chloride, 0.3 part of sodium carbonate, 0.5 part of D-xylose, 0.2 part of L-arginine, and 110 parts of drinking water.

[0017] Animal-plant complex protein and enzyme cross-linking system: Pea protein isolate: The purity of the selected pea protein isolate is 60%-70%, which is superior to soybean protein in solubility and emulsibility, and can maintain good dispersibility near the isoelectric point, avoiding the problem of traditional soybean protein that is prone to fishy smell. The gel network formed by pea protein has a similar elastic and tough texture to fish meat, and is not prone to excessive cross-linking and hardening during subsequent processing.

[0018] Algal protein: Innovative introduction of spirulina powder (protein content 60%-65%), which is rich in phycocyanin and phycobiliprotein, not only provides natural marine flavor precursor substances, but also enhances the water holding capacity and gloss of the protein network through its unique hydrophilic-hydrophobic balance characteristics.

[0019] Bone gelatin: Add medium-strength bone gelatin (200 Bloom ≥ freezing strength ≥ 150 Bloom), which has good hot melting and cold gelation properties, providing good support for the three-dimensional network, and can form irreversible soft and tough gel under certain conditions through reaction with glutamine transaminase.

[0020] Glutamine transaminase: catalyzes the covalent cross-linking between or within protein molecules. Different protein fragments are "stitched" into a huge three-dimensional network structure, fundamentally changing the functional properties of food such as texture, mouthfeel, water retention, etc.

[0021] Konjac-pectin composite fiber system: In order to achieve high fiber, zero fat texture simulation, this patent uses a composite fiber system of konjac mannans and apple pectin: Konjac powder: high viscosity type (≥22000 mPa·s) konjac glucomannan is selected, which forms a thermally irreversible gel under alkaline conditions with high elasticity similar to animal fascia, which can simulate the base layer texture of real fish tripe. Konjac powder provides the main source of dietary fiber (glucomannan content ≥85%) in the formula.

[0022] Apple pectin: innovative use of low esterification degree (DE=35%-45%) apple pectin, which is sensitive to calcium ions, enabling it to form local gel points within the protein network, improving the brittleness of konjac gel through a "flexible crosslinking" mechanism, while enhancing water retention. The synergistic effect of pectin and konjac forms a biphasic gel structure similar to the connective tissue of real fish tripe.

[0023] Add k-type carrageenan: add κ-type carrageenan, form a thermally reversible gel through controllable crosslinking with calcium ions, act as "molecular sutures" in the multi-layer structure, enhancing the interfacial bonding strength between protein fibers and konjac matrix.

[0024] Zero-fat flavor enhancement system Traditional vegetarian meat often relies on vegetable oil to simulate the taste of fat, and this patent achieves flavor optimization under zero fat through innovative technology: Bioenzymatic-Maillard reaction synergistic aroma generation technology: add a composite flavor enzyme preparation (containing endoprotease and flavor protease), and use D-xylose and L-arginine as directed Maillard reaction precursors to generate flavor compounds with grilled fish characteristics during later heat processing.

[0025] Natural seafood flavor substance embedding: use ultra-fine powdered kelp (particle size ≤15 μm) and yeast extract to form a synergistic effect of rich nucleotides (IMP / GMP) and free amino acids. Through the secondary embedding effect of algal proteins, the slow release of flavor substances is achieved, avoiding the loss of volatile substances during high-temperature processing.

[0026] The invention also provides a high-protein high-fiber zero-fat biomimetic fish tripe prepared by the above method, which has a protein content of ≥60% (dry basis), a dietary fiber content of ≥15%, and a fat content of ≤0.5%. DETAILED DESCRIPTION

[0027] The present application will be described in detail below in combination with test data and specific examples, so that the technical solutions of the present application and its beneficial effects are more clearly and obviously understood. It can be understood that the examples and data are only provided for reference and illustration, and are used to better explain the present application rather than to limit the present application. Unless otherwise specified, the technical terms described in the present application have the same meanings and rights as those commonly understood by the skilled workers in the field. Detection method: Fish fillet sample: cut into 2x2x4cm square size, use texture analyzer, select TPA mode test, probe select cylindrical P36D, perform extrusion test, test conditions: clean the table and install the probe for 1 second, force sensing element range 50N, probe height 25mm above the sample, percentage deformation 35%, pause time between two compressions 1 second, test speed before test 40mm / min, test speed 75mm / min, return speed after compression 45mm / min, trigger force 0.075N, test each group of samples 5 times, take the average value as the result. The scoring standard of the three-protein high-dietary fiber low-fat meat product of the present application is shown in the following table

[0028] Example 1 Formulation: 45 parts of pea protein isolate, 32 parts of bone gelatin, 8 parts of spirulina powder, 18 parts of konjac powder, 4 parts of apple pectin, 2 parts of K-carrageenan, 2 parts of superfine kelp powder, 1 part of yeast extract, 0.6 parts of glutamine transaminase, 0.3 parts of complex flavor enzyme preparation (endoenzyme: flavor enzyme = 1:2), 0.5 parts of D-xylose, 0.2 parts of L-arginine, 1 part of calcium chloride, 0.3 parts of sodium carbonate, and 110 parts of drinking water. The 1 part refers to 1 Kg.

[0029] Preparation process: 1. Protein base preparation: mix pea protein isolate, bone gelatin with 65 parts of water, add glutamine transaminase and complex flavor enzyme preparation, react at 55℃ for 45 minutes, then add spirulina powder and disperse uniformly to obtain a protein base; (2) Preparation of fiber base: mix konjac powder and apple pectin with 35 parts of 40℃ water, swell for 30 minutes, add K-carrageenan, superfine kelp powder, calcium chloride and sodium carbonate, homogenize at 60℃ to form a gel base to obtain a fiber base; 2. Co-extrusion: Protein base and fiber base were fed into the twin-screw extruder from the main and side feed ports respectively with a mass ratio of 60:40. Protein path temperature: 55°C in zone I, 115°C in zone II; fiber path: 98°C in zone II (not consistent with the temperature in the equipment flow chart, in which the protein path is 55°C, 0-5°C low temperature solidification, 85°C in zone I, 115°C in zone II; the fiber path is 55°C in zone I, 98°C in zone II); the confluence zone is 110°C in zone III. The five-layer die was used for co-extrusion (i.e., the stack of protein base layer, fiber base layer, protein base layer, fiber base layer, and protein base layer) to form.

[0030] 3. Stretching and calcification: The extruded embryo was stretched to 150% of the length at 85°C by double roller, while spraying 0.15% CaCl2 solution.

[0031] 4. Heat shock and cooling: The embryo was treated with 110°C saturated steam for 250 seconds, then sprayed with -196°C liquid nitrogen for 4 seconds, and then slowly cooled at -20°C for 30 minutes.

[0032] 5. Slicing and packaging: cut into slices and vacuum packaged.

[0033]

[0034] Example 2 Adjust the formula: 42 parts of pea protein, 35 parts of bone gelatin, 16 parts of konjac powder, 5 parts of apple pectin, and 2.2 parts of K-carrageenan. In the process parameters, the stretching ratio is 130%, and the steam treatment time is 230 seconds. The rest is the same as Example 1.

[0035]

[0036] Comparative Example 1 Omit the transglutaminase. Only pea protein and bone gelatin are used in the protein base, and no enzyme cross-linking reaction is performed. The remaining steps are the same as Example 1.

[0037]

[0038] Comparative Example 2 Omit apple pectin and K-carrageenan in the fiber system, and only use konjac powder. The remaining steps are the same as Example 1.

[0039]

[0040] Comparative Example 3 Cancel the directional stretching and calcium chloride spraying steps. The embryo is directly subjected to steam heat shock after extrusion. The remaining steps are the same as Example 1.

[0041]

[0042] Comparative Example 4 The liquid nitrogen spraying step was cancelled, and the steam heat shock was directly cooled by-20℃ cold air. The remaining steps were the same as Example 1.

[0043]

[0044] Effect experiment: The products obtained in Examples 1 and 2 and Comparative Examples 1-4 were subjected to texture profile analysis, sensory evaluation and nutrient component detection.

[0045] Result analysis: The products of Examples 1 and 2 were excellent in all indexes, and had the highest texture parameters and sensory scores, and high-protein and zero-fat were successfully achieved. Comparative Example 1 lacked TG enzyme crosslinking, and the protein network strength was insufficient, resulting in significant decrease in elasticity and chewiness. Comparative Example 2 lacked a complex fiber system, the brittleness of konjac gel was weakened, the taste was changed to be skin, and lacked crispness. Comparative Example 3 was not subjected to directional stretching, and the product lacked fiber feeling and toughness. Comparative Example 4 lacked the liquid nitrogen rapid vitrification process, resulting in decrease in chewiness and brittleness, and decrease in taste score.

[0046] The above experimental results prove that each technical feature of the present application plays a key and irreplaceable synergistic role in achieving the purpose of the present application.

Claims

1. A method for preparing a high-protein, high-fiber, zero-fat biomimetic cuttlefish maw, characterized in that, Includes the following steps: (1) Preparation of protein base: Mix pea protein isolate, bone gelatin and water, add transglutaminase and compound flavor enzyme preparation, react at 50-60℃ for 30-60 minutes, then add spirulina powder and disperse evenly to obtain protein base; (2) Preparation of fiber matrix: Konjac powder, apple pectin and warm water are mixed and swollen, κ-carrageenan, ultrafine kelp powder, calcium chloride and sodium carbonate are added, and the mixture is homogenized at 55-65℃ to form a gel matrix to obtain fiber matrix; (3) Co-extrusion molding: The protein matrix obtained in step (1) and the fiber matrix obtained in step (2) are fed into the two independent feed ports of the twin screw extruder and co-extruded through a die with multiple alternating flow channels to form a composite preform with alternating protein and fiber layers. (4) Directional stretching and calcification: The composite preform extruded in step (3) is stretched unidirectionally, while calcium chloride solution is sprayed during the stretching process. (5) Steam heat shock and flavor curing: The preform treated in step (4) is treated in a saturated steam tunnel at 105-110°C for 200-300 seconds; (6) Cooling and shaping: The preform after step (5) is first treated with liquid nitrogen spray, and then slowly cooled at low temperature; (7) Post-processing: Cut and package the shaped product.

2. The method according to claim 1, characterized in that, In step (1), the compound flavor enzyme preparation contains endopeptidase and flavor protease in a mass ratio of 1:1 to 1:

2.

3. The method according to claim 1, characterized in that, In step (3), the mass ratio of the protein matrix to the fiber matrix is ​​55-65:35-45.

4. The method according to claim 1, characterized in that, In step (3), the melting zone temperature of the protein matrix path in the twin-screw extruder is 110-120℃, the melting zone temperature of the fiber matrix path is 95-100℃, and the merging zone temperature is 105-110℃.

5. The method according to claim 1, characterized in that, In step (3), the obtained protein base material is cured at 0-5℃ and then heated to 80-90℃ in the heating channel before being fed into a twin-screw extruder; The obtained fiber matrix is ​​kept at 50-60℃ in the heating channel and then fed into a twin-screw extruder; The die head forms an alternating structure of at least 3 layers, preferably an alternating structure of 5 layers.

6. The method according to claim 1, characterized in that, In step (4), the uniaxial stretching rate is 120%-180% of the original length, the stretching temperature is 80-85℃, and the concentration of the calcium chloride solution is 0.1%-0.2%.

7. The method according to claim 1, characterized in that, In step (6), the temperature of the liquid nitrogen spray is -190°C to -196°C, and the processing time is 2-5 seconds; the temperature of the low-temperature slow cooling is -15°C to -20°C, and the time is 20-40 minutes.

8. The method according to any one of claims 1-7, characterized in that, The components are proportioned as follows by weight: 40-50 parts pea protein isolate, 30-35 parts bone gelatin, 5-10 parts spirulina powder, 15-20 parts konjac powder, 3-5 parts apple pectin, 1.5-2.5 parts κ-carrageenan, 1-3 parts ultrafine kelp powder, 0.5-1.5 parts yeast extract, 0.5-0.8 parts transglutaminase, 0.2-0.5 parts compound flavor enzyme preparation, 0.8-1.2 parts calcium chloride, 0.2-0.4 parts sodium carbonate, 0.4-0.6 parts D-xylose, 0.1-0.3 parts L-arginine, and 100-120 parts drinking water.

9. A high-protein, high-fiber, zero-fat biomimetic cuttlefish maw prepared by the method described in any one of claims 1-7.

10. The biomimetic fish belly according to claim 9, characterized in that, Its protein content is ≥60% (dry basis), dietary fiber content is ≥15%, and fat content is ≤0.5%.

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