High-fiber protein meat composition, high-fiber protein meat as well as preparation method and application of high-fiber protein meat

Abstract

The invention discloses a high-fiber protein meat composition, high-fiber protein meat as well as a preparation method and application of the high-fiber protein meat, and belongs to the technical field of food processing. The technical problems to be solved are that the preparation cost is reduced, the process time consumption is reduced, the freezing storage stability is improved, the shelf life is prolonged, the soybean meal component utilization rate is increased, and the dietary fiber content is increased. The key points of the technical scheme are as follows: the high-fiber protein meat comprises SPI, modified anti-freezing fiber polysaccharide and bean dregs; the preparation method of the modified anti-freezing fiber polysaccharide comprises the step of modifying soluble anti-freezing fiber polysaccharide by using ascorbic acid, gallic acid and an oxidizing agent to obtain the modified anti-freezing fiber polysaccharide.

Description

TECHNICAL FIELD

[0001] The application provides a high-fiber protein meat composition, a high-fiber protein meat and a preparation method and application thereof, and belongs to the technical field of food processing. BACKGROUND

[0002] For understanding the technical content of the application: Soybean protein-based plant meat products have become a research hotspot in the field of plant protein meat due to their high protein content, low fat content, rich nutrition, and sustainable resources. However, traditional soybean protein meat mainly uses commercial soybean protein isolate (SPI) or textured soybean protein as the main raw material, which has a high cost. At the same time, the utilization rate of by-products is low, which causes resource waste and environmental pollution. Low-temperature preservation can reduce the addition of preservatives in soybean protein meat products and prolong their shelf life. However, frozen and conditioned protein meat products generally have poor frozen stability, are prone to water loss, and have deteriorated texture, which reduces consumer acceptance and eating experience.

[0003] Retrieved relevant patent documents: A plant-based artificial meat patty and a preparation process thereof are disclosed in CN112841398A, which was published on May 28, 2021. The plant-based artificial meat patty is prepared by using soybean protein strands and soybean protein isolate as the main raw materials, through the processes of rehydrating, dehydrating, and unwinding the soybean protein strands, blending and stirring, pressing and forming, enzyme cross-linking, steaming and cooking, and quick freezing. The plant-based artificial meat patty is then vacuum frozen at -18℃ to reduce the generation of ice crystals and protect the texture of the meat patty from being damaged. However, this patent has a complex process and the texture of the product decreases significantly during long-term storage.

[0004] CN115715562A, published on February 28, 2023, discloses a soybean protein chicken nugget and a preparation method thereof. The soybean protein chicken nugget is prepared by treating soybean protein strands with chitosan-embedded soybean protein isolate powder, which can inhibit harmful bacteria and promote the growth of beneficial bacteria in the intestine. However, this patent uses commercial soybean protein as the raw material, which has a high cost. Moreover, the product is directly stored after being frozen at -18℃ without any measures to protect the frozen quality, which leads to poor frozen stability and a short shelf life of the produced soybean protein chicken nugget.

[0005] Retrieved relevant non-patent documents: Journal name or book name Food Industry, document name Improvement of soybean protein isolate on the anti-freezing performance of quick-frozen dumpling meat stuffing, volume No. 39, Issue 1, published in 2018, the document discloses that after frozen storage for 90 days, the water holding capacity of the control group meat stuffing decreases significantly, the thawing loss increases from 0.6% to 1.6%, and the cooking loss increases from 24% to 33%. Soybean protein isolate can effectively improve the anti-freezing performance of quick-frozen dumpling meat stuffing. The thawing loss of the dumpling meat stuffing with 6% soybean protein isolate is 0.98% after frozen storage for 90 days, and the cooking loss is 17%. The addition of a composite formula (6% soybean protein isolate, 0.4% carrageenan, 0.03% VC and 0.05% tea polyphenol) can further improve the water holding capacity of the dumpling meat stuffing. Soybean protein isolate can also effectively delay the fat oxidation of the dumpling meat stuffing during frozen storage, improve the texture characteristics of the meat stuffing, and inhibit the migration of water and the growth of ice crystals. However, the use of soybean protein isolate alone cannot improve the poor frozen storage stability and short shelf life of the protein meat.

[0006] The prior art represented by the foregoing document at least has the following unsolved technical problems or defects: The soybean protein meat of the prior art has high production cost, and also has the problems of long process time, poor frozen storage stability, short shelf life, and the like. Relevant evidence is that the traditional soybean protein meat lacks anti-freezing component protection, the ice crystal control process is not optimized, and the water content is high, so that ice recrystallization easily occurs during frozen storage, thereby causing internal structure damage and quality deterioration. SUMMARY

[0007] The purpose of the present application is to provide: A high-fiber protein meat composition and related technologies to solve the technical problems or combinations thereof of reducing production cost, process time, improving frozen storage stability, shelf life, utilization rate of soybean meal components, dietary fiber content, and the like.

[0008] Term explanation: Unless otherwise defined, all technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the subject matter of the claims belongs. Unless otherwise indicated, all patents, patent applications, publications, and other documents cited herein are incorporated by reference in their entirety. If there is a plurality of definitions for a term herein, the definition in this section prevails.

[0009] It should be understood that the above brief summary and the following detailed description are exemplary and explanatory only and are not restrictive of the subject matter of the present application. In the present application, the use of singular includes plural unless specifically stated otherwise. It should also be noted that the use of “or” or “and” means “and / or” unless otherwise indicated. In addition, the use of the term “include” and other forms, such as “including,” “includes,” and “contain,” are not limiting.

[0010] Definitions for standard chemical terms can be found in the reference "Food Chemistry", Fourth Edition, by S. Fan, CRC Press, 2020 April, First Edition.

[0011] Unless otherwise indicated, conventional methods within the skill of the art are employed, such as methods for determination of soybean meal component utilization, determination of dietary fiber content, determination of thawing juice loss rate, determination of texture properties, determination of frozen storage shelf life, and the like.

[0012] Unless a particular definition is provided, the use of each type of commercially available product used herein is in accordance with standard techniques. For example, the use of a kit can be in accordance with the manufacturer's instructions, or in accordance with well-known methods in the art or the instructions of the present application. In general, the above techniques and methods can be performed in accordance with conventional methods well-known in the art, in light of the description in the various general and more specific references cited and discussed herein.

[0013] The term "soybean meal" as used herein refers to a by-product of soybean after the extraction of oil (such as soybean oil) by pressing, which is in the form of flaky or powdery, with a light yellowish brown to dark brown color, and has a certain beany odor, and is a high-protein, low-cost plant protein raw material.

[0014] The term "shelf life" as used herein refers to the period of time during which a food, drug, cosmetic, or the like product can maintain its predetermined quality, safety, and sensory properties (such as flavor, color, texture, etc.) under specified storage conditions, and is suitable for sale and use.

[0015] The term "flavoring" as used herein refers to: a food additive compounded by natural or synthetic flavoring agents, solvents, carriers and other adjuvants, with specific flavors (such as floral, meaty, fruity, etc.) or aromas. Its role is to supplement, enhance or impart aroma and taste to food, improve the sensory quality of food, and is commonly used in the production and processing of various foods such as beverages, pastries, candies, condiments, etc. Including but not limited to: orange flavor, lemon flavor, orange flavor, grapefruit flavor, grapefruit flavor, peach flavor, plum flavor, apricot flavor, cherry flavor, mango flavor, strawberry flavor, blueberry flavor, raspberry flavor, blackberry flavor, cranberry flavor, banana flavor, pineapple flavor, lychee flavor, longan flavor, papaya flavor, coconut flavor, passion fruit flavor, apple flavor, pear flavor, grape flavor, watermelon flavor, cantaloupe flavor, kiwi flavor, rose flavor, jasmine flavor, osmanthus flavor, lavender flavor, gardenia flower flavor, orchid flavor, lily flavor, chamomile flavor, almond flavor, walnut flavor, peanut flavor, sesame flavor, melon seed flavor, hazelnut flavor, cashew flavor, pistachio flavor, cereal and bean flavor, wheat flavor, corn flavor, rice flavor, oat flavor, red bean flavor, green bean flavor, black bean flavor, soybean flavor, milk flavor, butter flavor, butter flavor, cheese flavor, yogurt flavor, condensed milk flavor, pork flavor, beef flavor, mutton flavor, chicken flavor, duck flavor, fish flavor (such as salmon, cod), shrimp flavor, crab flavor, shellfish flavor, soy sauce flavor, vinegar flavor, cooking wine flavor, MSG flavor, chicken essence flavor, oyster sauce flavor, bean paste sauce flavor, fermented bean curd flavor, chocolate flavor, cocoa flavor, vanilla flavor, caramel flavor, toffee flavor, cookie flavor, cake flavor, bread flavor, pudding flavor, ice cream flavor, cola flavor, sprite flavor, fanta flavor (orange flavor), fruit juice beverage flavor (such as orange juice, apple juice), tea beverage flavor (green tea, black tea, oolong tea), coffee flavor, cocoa beverage flavor, lactic acid bacteria beverage flavor, mint flavor, ginger flavor, garlic flavor, onion flavor, citronella flavor, vanillin (broad-spectrum flavoring agent), ethyl maltol (flavor enhancer, commonly used in meat) and the like.

[0016] The term "SPI" as used herein refers to: a high-purity soy protein product obtained by defatting, removing soluble carbohydrates, non-protein nitrogen and other impurities from soybeans. The protein content is usually more than 90% (dry basis). Extracted from soybean meal by modern food processing technology (such as alkali dissolution and acid precipitation method, ultrafiltration method, etc.), it has good solubility, emulsifying property, gelation property and other functional properties, and is rich in high-quality plant protein. It is an important protein source and functional additive in the food industry.

[0017] The term "alkali extraction and acid precipitation" used herein refers to: the crushed soybean meal is added with water, the pH is adjusted to 8.0-9.0 by alkali, stirring, solid-liquid separation, taking the filtrate, adding acid to the filtrate until the pH is 4.0-5.0, solid-liquid separation, collecting the precipitate, and washing and drying the obtained precipitate to prepare SPI; the cellulase mass concentration in the enzymatic hydrolysis in step S2 is 0.2-0.5%, and the xylanase mass concentration is 0.1-0.3%; the enzymatic hydrolysis temperature is 48-52℃, and the time is 1-3 h.

[0018] The term "alcohol precipitation" used herein refers to: a classical method for realizing separation and purification of target components by using the solubility difference of different substances in ethanol (or other alcohols), which is widely used in the extraction and purification of polysaccharides, proteins, glycosides and other bioactive substances. The core principle is that the addition of ethanol will reduce the dielectric constant of the aqueous solution, destroy the hydrogen bond interaction between the target molecules and water molecules, and make the target substances precipitate due to the decrease in solubility, while small molecular impurities (such as inorganic salts, monosaccharides, etc.) are still dissolved in the alcohol solution, thereby realizing separation.

[0019] In the present application, 4-8 times the volume of anhydrous ethanol is added to the supernatant, centrifuged, and the precipitate is taken.

[0020] The term "enzyme inactivation" used herein refers to: inactivation of enzymes at a temperature of 80℃-90℃ for 15-30 min.

[0021] In a first aspect, the present application provides: a high-fiber protein meat composition comprising SPI, modified anti-freezing fibrous polysaccharide and bean dregs; the preparation method of the modified anti-freezing fibrous polysaccharide is: modifying the soluble anti-freezing fibrous polysaccharide by ascorbic acid, gallic acid and oxidizing agent to obtain the modified anti-freezing fibrous polysaccharide.

[0022] Among them, the mass ratio of the technical features SPI, modified anti-freezing fibrous polysaccharide and bean dregs is selected from (50-60):(1-4):(5-10).

[0023] Among them, the mass ratio of the technical features SPI, modified anti-freezing fibrous polysaccharide and bean dregs is preferably (55-60):(3-4):(8-10).

[0024] Among them, the mass ratio of the technical features soluble anti-freezing fibrous polysaccharide, ascorbic acid, gallic acid and oxidizing agent is selected from (1-2):(0.3-0.5):(0.2-0.5):(0.5-1).

[0025] Among them, the high-fiber protein meat further comprises: vital wheat gluten, salt and food flavoring.

[0026] The high-fiber protein meat is prepared by mixing SPI, modified anti-freezing fiber polysaccharide, and soybean dregs powder.

[0027] In a second aspect, the present application provides a preparation method of the high-fiber protein meat composition, comprising the following steps: S1. After the soybean meal is crushed, SPI is extracted by an alkali extraction and acid precipitation method, and the remaining soybean meal A is obtained; S2. The soybean meal A is subjected to enzymatic hydrolysis by cellulase and xylanase, and then subjected to ethanol precipitation to obtain fiber polysaccharide, and the remaining soybean meal B is obtained; S3. The soluble anti-freezing fiber polysaccharide is separated from the fiber polysaccharide by an ice affinity adsorption method, and the soluble anti-freezing fiber polysaccharide is modified by ascorbic acid, gallic acid, and an oxidizing agent to obtain the modified anti-freezing fiber polysaccharide; S4. The soybean meal B is dried and crushed to obtain soybean dregs; S5. The SPI, the modified anti-freezing fiber polysaccharide, and the soybean dregs are mixed.

[0028] The step S5 further comprises adding vital wheat gluten, salt, and edible essence.

[0029] The alkali extraction and acid precipitation method comprises the following steps: the crushed soybean meal is dispersed in water, the pH is adjusted to 8.0-9.0 by NaOH, the mixture is stirred for 2 h, the solid-liquid separation is performed to obtain the filtrate, HCl is added to the filtrate until the pH is 4.0-5.0, the solid-liquid separation is performed, the precipitate is collected, the obtained precipitate is washed to neutral and dried to obtain the SPI.

[0030] The mass concentration of the cellulase and the xylanase is selected from 0.2-0.5wt% of the cellulase and 0.1-0.3wt% of the xylanase.

[0031] The mass concentration of the cellulase and the xylanase is preferably 0.2-0.3wt% of the cellulase and 0.1-0.2wt% of the xylanase.

[0032] The mass concentration of the cellulase and the xylanase is more preferably 0.2wt%, 0.25wt%, or 0.3wt% of the cellulase and 0.1wt%, 0.15wt%, or 0.2wt% of the xylanase.

[0033] The temperature and the time of the enzymatic hydrolysis are selected from the following: the temperature is 48-52℃, and the time is 1-3 h.

[0034] In the process, the technical feature of the ice affinity adsorption method is that a fibrous polysaccharide solution with a mass concentration of 0.5-0.1% is placed in a flask and cooled to make it slowly freeze at 0-10°C, and the ice crystals selectively adsorb fibrous polysaccharides with ice affinity during the formation process; after the ice crystals are formed, the un-frozen liquid phase is removed, and the ice crystals are retained; then the ice crystals are melted at 4°C, and the obtained melting liquid is an enriched anti-freezing fibrous polysaccharide solution, which is concentrated and dried to obtain the anti-freezing fibrous polysaccharide.

[0035] In the process, the technical feature of the oxidizing agent is that the oxidizing agent is selected from hydrogen peroxide, peroxyacetic acid.

[0036] In the process, the technical feature of the concentrations of the modified anti-freezing fibrous polysaccharide, ascorbic acid, hydrogen peroxide and gallic acid is that the concentrations of the modified anti-freezing fibrous polysaccharide, ascorbic acid, hydrogen peroxide and gallic acid are preferably 1-2 wt% of the modified anti-freezing fibrous polysaccharide, 0.3-0.5 wt% of the ascorbic acid, 0.5-1.0 wt% of the hydrogen peroxide and 0.2-0.5 wt% of the gallic acid.

[0037] In the process, the technical feature of the concentrations of the modified anti-freezing fibrous polysaccharide, ascorbic acid, hydrogen peroxide and gallic acid is that the concentrations of the modified anti-freezing fibrous polysaccharide, ascorbic acid, hydrogen peroxide and gallic acid are further preferably 1-1.5 wt% of the modified anti-freezing fibrous polysaccharide, 0.3-0.4 wt% of the ascorbic acid, 0.5-0.6 wt% of the hydrogen peroxide and 0.2-0.4 wt% of the gallic acid.

[0038] In the process, the technical feature of the concentrations of the modified anti-freezing fibrous polysaccharide, ascorbic acid, hydrogen peroxide and gallic acid is that the concentrations of the modified anti-freezing fibrous polysaccharide, ascorbic acid, hydrogen peroxide and gallic acid are further preferably 1-1.5 wt% of the modified anti-freezing fibrous polysaccharide, 0.3-0.4 wt% of the ascorbic acid, 0.5-0.6 wt% of the hydrogen peroxide and 0.2-0.4 wt% of the gallic acid.

[0039] In the process, the technical feature of the temperature and time of drying is that the temperature is 55-65°C and the time is 2-4 h.

[0040] In the process, the technical feature of the particle size after crushing is that the particle size is 50-150 µm.

[0041] In a third aspect, the present application provides a high-fiber protein meat, which comprises the high-fiber protein meat composition.

[0042] In a fourth aspect, the present application provides a preparation method of the high-fiber protein meat, which comprises the following steps: extruding the high-fiber protein meat composition to form a fibrous protein tissue; and pressing the fibrous protein tissue, flash freezing and low-temperature deep freezing to obtain the high-fiber protein meat.

[0043] In the process, the technical feature of the flash freezing is that the flash freezing is performed in liquid nitrogen for 60-90 s.

[0044] Among them, the technical feature of deep freezing is selected from the group consisting of: -30~-40℃ deep freezing for 1-3 hours.

[0045] In a fifth aspect, the present application provides: a high-fiber protein meat food, comprising the high-fiber protein meat.

[0046] In a sixth aspect, the present application provides: a modified anti-freezing fibrous polysaccharide, the preparation method is: using ascorbic acid, gallic acid and oxidizing agent to modify the soluble anti-freezing fibrous polysaccharide, to obtain the modified anti-freezing fibrous polysaccharide.

[0047] In a seventh aspect, the present application provides: the application of the modified anti-freezing fibrous polysaccharide in improving the performance of the high-fiber protein meat and the high-fiber protein meat food; the performance includes at least one of the group consisting of: frozen storage stability, soybean meal component utilization rate and dietary fiber content.

[0048] Among them, the technical feature of frozen storage stability is selected from the group consisting of: juice loss rate after thawing, frozen storage shelf life and texture hardness after freeze-thaw cycle.

[0049] The beneficial effects of the present application are: The present application has at least the following beneficial effects: Compared with the prior art, the present application has better technical effects in improving frozen storage stability, shelf life, soybean meal component utilization rate, dietary fiber content, etc.

[0050] According to experimental tests, the present application reduces the frozen storage stability: thawing juice loss rate and texture hardness drop rate from 18.65% and 35.20% of the prior art to 9.36%, 17.62% or less, respectively.

[0051] According to experimental tests, the present application increases the shelf life from 4 months of the prior art to 6.5 months.

[0052] According to experimental tests, the present application increases the soybean meal component utilization rate from 65.32% of the prior art to 81.85%.

[0053] According to experimental tests, the present application increases the dietary fiber content from 2.87% of the prior art to 7.39%.

[0054] In addition, based on the case of the present application: 1. Based on the comparison between Example 1 and Comparative Example 1, the present application adopts technical means: the preparation method of modified anti-freezing fibrous polysaccharide and other combinations, and achieves new technical effects: improving frozen storage stability, shelf life, soybean meal component utilization rate, dietary fiber content. The technical effect after combination is more superior than the sum of the effect of each technical means.

[0055] 2、Based on the comparison between Example 1 and Comparative Example 2, the application uses technical means to modify soluble anti-freezing fibrous polysaccharide with a specific type of acid, and the obtained modified anti-freezing fibrous polysaccharide achieves new technical effects: improving the freeze storage stability, shelf life, soybean meal component utilization rate and dietary fiber content. The combined technical effects are more superior than the sum of the effects of each technical means. DETAILED DESCRIPTION

[0056] The following non-limiting examples can enable those skilled in the art to more fully understand the present application, but in no way limit the present application. The following content is only an exemplary description of the scope of the present application, and those skilled in the art can make various changes and modifications to the present application based on the disclosed content, which should also belong to the scope of the present application.

[0057] The present application is further described below in the form of specific examples. The various instruments, devices, equipment, reagents, products, etc. used in the examples of the present application are obtained through conventional commercial channels unless otherwise specified.

[0058] Defatted soybean meal source: The defatted soybean meal used in the present application is a conventional industrial raw material, which is a byproduct obtained by pressing or solvent extraction to remove oil from soybeans. It can be directly purchased from the market, and the sources include but are not limited to Shandong Yuyang Group and COFCO Group Co., Ltd.

[0059] Example 1 After the defatted soybean meal is crushed, it is dispersed in pure water at a mass-volume ratio of 1:10, and the pH of the system is adjusted to 8.5 with 2 M NaOH. After continuous stirring for 2 h, the supernatant is collected by centrifugation at 8000 rpm. 2 M HCl is added to the supernatant to adjust the pH of the system to 4.5, and the precipitate is collected by centrifugation twice. The obtained precipitate is washed with pure water until it is neutral and then freeze-dried to obtain SPI. The soybean dregs after extracting SPI are washed to neutral, and are dispersed in pure water at a mass-volume ratio of 1:20. Cellulase with a mass-volume concentration of 0.3% and xylanase with a mass-volume concentration of 0.2% are added, and the mixture is stirred and reacted at 50°C for 2 h. Then the enzyme is inactivated at 90°C for 15-30 min, and the supernatant is collected by centrifugation at 5000-6000 rpm. Four times the volume of anhydrous ethanol is added to the supernatant, and the precipitate is collected by centrifugation to obtain fibrous polysaccharide. The fibrous polysaccharide is dissolved in pure water and cooled to -3°C, and the mass concentration of the fibrous polysaccharide in the system is 1.5%. The soluble anti-freezing fibrous polysaccharide is selectively separated by ice affinity adsorption.

[0060] In pure water, 1.5% by mass of soluble anti-freezing fibrous polysaccharide, 0.4% by mass of ascorbic acid and 0.6% by mass of hydrogen peroxide are added; after standing at 25°C for 2 h, 0.4% by mass of gallic acid is added, and stirred for 12 h; the solution is dialyzed, and freeze-dried to obtain modified anti-freezing fibrous polysaccharide; the above concentrations are the mass concentrations in the solution reaction system after the substances are added.

[0061] The bean dregs after polysaccharide separation are dried at 65°C for 4 h, and then subjected to superfine crushing treatment, with a crushing particle size of 100 µm; The SPI, gluten, modified anti-freezing fibrous polysaccharide, superfine treated bean dregs, salt and edible essence are mixed in proportions of 60%, 25%, 3.5%, 10%, 1.2% and 0.3% by mass fraction, respectively; 50% by mass fraction of pure water is added to the mixture, and stirred uniformly, and then subjected to rapid homogenization at 90 MPa for 45 min to obtain a high-fiber protein meat composition.

[0062] The high-fiber protein meat composition is extruded at a temperature gradient of 90°C-110°C-120°C, a screw rotation speed of 800 rpm / min and a feeding speed of 5 kg / h to obtain a fibrous protein tissue; The fibrous protein tissue is subjected to compression molding treatment to obtain a soybean meal-based frozen and conditioned high-fiber protein meat, which is then subjected to liquid nitrogen quick freezing for 70 s and deep freezing at -40°C for 2 h, and stored at -4°C.

[0063] Example 2 The defatted soybean meal is crushed and dispersed as in Example 1; the system pH is adjusted to 8.0 with 2 M NaOH, and after continuous stirring for 2 h, the supernatant is obtained by centrifugation at 8000 rpm; 2 M HCl is added to the supernatant to adjust the system pH to 4.0, and the centrifugation, washing and freeze-drying are performed as in Example 1; The bean dregs are washed and dispersed as in Example 1; 0.2% by mass of cellulase and 0.1% by mass of xylanase are added, and stirred at 48°C for 1 h for reaction, enzyme inactivation, centrifugation and ethanol precipitation as in Example 1; The fibrous polysaccharide is dissolved in pure water and cooled to -2°C, and the separation steps are as in Example 1; 1% by mass of soluble anti-freezing fibrous polysaccharide, 0.3% by mass of ascorbic acid and 0.5% by mass of hydrogen peroxide are added to pure water; after standing at 25°C for 2 h, 0.2% by mass of gallic acid is added, and the stirring, dialysis and freeze-drying steps are as in Example 1; The bean dregs after polysaccharide separation are dried at 55°C for 4 h, and then subjected to superfine crushing treatment, with a crushing particle size of 50 µm; The component recombination step is the same as in Example 1; 40% pure water by mass fraction is added to the mixture, and rapid homogenization is performed at 50 MPa for 45 min to obtain a high-fiber protein meat composition.

[0064] The high-fiber protein meat composition is extruded at 90°C at a screw rotation speed of 700 rpm / min and a feeding speed of 5 kg / h to obtain a fiberized protein tissue; The fiberized protein tissue is subjected to compression molding to obtain a frozen and conditioned high-fiber protein meat, which is then rapidly frozen in liquid nitrogen for 60 s and deep frozen at -40°C for 1 h to obtain a soybean meal-based frozen and conditioned high-fiber protein meat, which is stored at -4°C.

[0065] Example 3 The defatted soybean meal is crushed and dispersed in the same manner as in Example 1; the system pH is adjusted to 9.0 with 2 M NaOH, and after continuous stirring for 2 h, the supernatant is obtained by centrifugation at 8000 rpm; 2 M HCl is added to the supernatant to adjust the system pH to 5.0, and the centrifugation, washing, and freeze-drying are performed in the same manner as in Example 1; The okara is washed and dispersed in the same manner as in Example 1; 0.5% cellulase and 0.3% xylanase are added, and stirring is performed at 52°C for 3 h, enzyme inactivation, centrifugation, and ethanol precipitation are performed in the same manner as in Example 1; The fiber polysaccharide is dissolved in pure water and cooled to -4°C, and the separation step is the same as in Example 1; 2% soluble anti-freezing fiber polysaccharide, 0.5% ascorbic acid, and 1.0% hydrogen peroxide by mass fraction are added to the pure water; after standing at 25°C for 2 h, 0.5% gallic acid by mass fraction is added, and the stirring, dialysis, and freeze-drying steps are the same as in Example 1; The okara after separation of the polysaccharide is dried at 55°C for 4 h and then subjected to superfine crushing, with a crushing particle size of 150 µm; The component recombination step is the same as in Example 1; 60% water by mass fraction is added to the mixture, and rapid homogenization is performed at 90 MPa for 45 min to obtain a high-fiber protein meat composition.

[0066] The high-fiber protein meat composition is extruded at 120°C at a screw rotation speed of 900 rpm / min and a feeding speed of 5 kg / h to obtain a fiberized protein tissue; The fiberized protein tissue is subjected to compression molding to obtain a frozen and conditioned high-fiber protein meat, which is then rapidly frozen in liquid nitrogen for 90 s and deep frozen at -40°C for 3 h to obtain a soybean meal-based frozen and conditioned high-fiber protein meat, which is stored at -4°C.

[0067] Comparative Example 1 The soybean protein isolate extraction and fiber polysaccharide extraction steps are the same as in Example 1.

[0068] The soluble anti-freezing fiber polysaccharide obtained by separation is not modified or grafted.

[0069] The steps of ultrafine grinding of soybean residue, component recombination and texture regulation, and rapid freezing are the same as in Example 1.

[0070] Comparative Example 2 After extracting soy protein isolate from defatted soybean meal, the extraction steps for fiber polysaccharides are the same as in Example 1.

[0071] The method for modifying and grafting the soluble antifreeze fiber polysaccharide obtained by separation is the same as in Example 1, except that gallic acid is replaced with caffeic acid with a mass concentration of 0.1%.

[0072] The component recombination and texture regulation, as well as the rapid freezing and cooling steps, are the same as in Example 1.

[0073] Comparative Example 3 The preparation was carried out according to the preparation method of Example 1 in patent CN112841398A.

[0074] Detection example 1. Determination of soybean meal component utilization rate: Weigh the dry weight of the soybean meal used, then weigh the dry weight of the remaining soybean meal waste after processing, and calculate the component utilization rate according to the formula.

[0075]

[0076] In the formula: η is the utilization rate of soybean meal components, % X is the dry weight of the soybean meal used, in grams; X1 is the dry weight (g) of the remaining soybean meal waste after the preparation of this invention.

[0077] 2. Determination of dietary fiber content The determination of dietary fiber content was carried out in accordance with the national standard GB / T 5009.88-2014.

[0078] 3. Determination of thawing juice loss rate Weigh the frozen meat protein, then weigh the thawed meat protein, and calculate the juice loss rate using the formula.

[0079]

[0080] In the formula: ζ is the thawing juice loss rate, % W represents the mass of frozen meat protein, in grams; W1 represents the weight of the thawed meat protein, in grams.

[0081] 4. Determination of textural properties The frozen and thawed meat protein was placed on the stage of a texture analyzer and a compression test was performed using a P / 50 probe to measure the textural hardness. The test speed was 2 mm / s, the deformation was 50%, and the interval between two compressions was 6 s.

[0082] 5. Determination of shelf life for frozen storage Volatile basic nitrogen and total bacterial count were determined according to GB 5009.228-2016 and GB 4789.2-2022, and the shelf life of frozen storage was evaluated in combination with textural hardness.

[0083] Volatile basic nitrogen exceeding 15 mg / 100g, total bacterial count exceeding 10 5 A decrease in CFU / g and a decrease in texture hardness exceeding 20% ​​are considered the end of the shelf life.

[0084] The experimental results are shown in Table 1.

[0085] Table 1

[0086] Verification of technical effectiveness and / or analysis of technical problem solving According to the test results (Table 1), the frozen prepared high-fiber meat prepared in Example 1, under the optimal process conditions, exhibited the best overall performance: soybean meal utilization rate reached 91.37%, dietary fiber content was 15.26%, thawing juice loss was only 3.78%, texture firmness reduction rate was 9.48%, and shelf life reached 9 months. The products prepared in Examples 2 and 3, within the technical parameters set in the claims, had lower soybean meal utilization rate, dietary fiber content, and shelf life than Example 1, and slightly higher thawing juice loss rate and texture firmness reduction rate, but were still significantly better than the comparative example.

[0087] Comparative Examples 1 and 2 exhibit problems such as low utilization rate of soybean meal components, low dietary fiber content, high thawing loss rate, and shortened shelf life. Comparative Example 3, representing traditional technology, further reveals inherent defects such as low raw material utilization rate (65.32%) and poor frozen storage stability (thawing loss of 18.65%). This indicates that the technology of this invention, through innovative steps such as combined SPI extraction, fiber polysaccharide modification, and soybean residue reuse, simultaneously achieves technological breakthroughs in cost control, nutritional fortification, and shelf-life extension, demonstrating significant progress in all indicators compared to existing technologies.

[0088] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A high-fiber protein meat composition, characterized in that, It includes SPI, modified antifreeze fiber polysaccharide and soybean residue; the preparation method of modified antifreeze fiber polysaccharide is as follows: soluble antifreeze fiber polysaccharide is modified by ascorbic acid, gallic acid and oxidant to obtain modified antifreeze fiber polysaccharide.

2. The high-fiber protein meat composition according to claim 1, characterized in that, The mass ratio of SPI, modified antifreeze fiber polysaccharide and soybean residue is (50-60):(1-4):(5-10); the mass ratio of soluble antifreeze fiber polysaccharide, ascorbic acid, gallic acid and oxidant is (1-2):(0.3-0.5):(0.2-0.5):(0.5-1).

3. The high-fiber protein meat composition according to any one of claims 1-2, characterized in that, It also includes gluten, salt, and flavoring; the high-fiber protein meat composition comprises, by weight percentage: 50-60% SPI, 15-25% gluten, 1-4% modified antifreeze fiber polysaccharide, 5-10% soybean residue, 0.5-1.5% salt, and 0.1-0.3% flavoring.

4. A method for preparing the high-fiber protein meat composition according to any one of claims 1-3, characterized in that, Includes the following steps: S1. After the soybean meal is crushed, SPI is extracted by alkaline extraction and acid precipitation, and the remaining soybean meal A is extracted. S2. Soybean meal A is hydrolyzed by cellulase and xylanase, precipitated with ethanol to obtain cellulose polysaccharide, and soybean meal B remains; S3. Soluble antifreeze fiber polysaccharide was obtained from the fiber polysaccharide by ice affinity adsorption method. The soluble antifreeze fiber polysaccharide was then modified by ascorbic acid, gallic acid and oxidant to obtain modified antifreeze fiber polysaccharide. S4. Soybean meal B is dried and pulverized to obtain soybean residue; S5. Mix SPI, modified antifreeze fiber polysaccharide, and soybean residue.

5. The preparation method according to claim 4, characterized in that, Step S5 also includes adding gluten powder, salt, and edible flavoring.

6. A high-fiber protein meat, characterized in that, The high-fiber meat composition according to any one of claims 1-3.

7. The method for preparing high-fiber meat according to claim 6, characterized in that, Includes the following steps: The high-fiber protein meat composition is extruded to form fibrous protein tissue; the fibrous protein tissue is then pressed into shape, flash-frozen, and deep-frozen to obtain high-fiber protein meat.

8. A high-fiber protein meat product, characterized in that, Including the high-fiber meat as described in claim 6.

9. A modified antifreeze fiber polysaccharide, characterized in that, The preparation method is as follows: soluble antifreeze fiber polysaccharide is modified by ascorbic acid, gallic acid and oxidant to obtain modified antifreeze fiber polysaccharide.

10. The application of the modified antifreeze fiber polysaccharide according to claim 9 in improving the properties of high-fiber meat and high-fiber meat products; said properties include: At least one of the following: frozen storage stability, soybean meal component utilization rate, and dietary fiber content.

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