An oil gel emulsion type solid fat mimetic containing beta-sitosterol, and a preparation method and application thereof

Abstract

The application belongs to the technical field of food processing, and particularly relates to an oil gel emulsion type solid fat mimic containing beta-sitosterol as well as a preparation method and application thereof. The application discloses a preparation method of an oil gel emulsion type solid fat mimic containing beta-sitosterol. Plant protein, beta-sitosterol, vegetable oil and pure water are used as raw materials, and the steps are as follows: first, the plant protein is dissolved in the pure water to obtain an aqueous phase, and the beta-sitosterol is mixed with the vegetable oil and heated to obtain an oil phase; the oil phase and the aqueous phase are mixed, and high-speed dispersion shearing is performed to form an emulsion; and finally, the oil gel emulsion type solid fat mimic is obtained through incubation. Compared with traditional fat solid mimics (emulsion type fat mimic and oil gel type fat mimic), the application has obvious advantages in stability, processing application characteristics and delay of fat digestion, which also indicates that the application has great application value and development potential.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an oleogel emulsion-type solid fat mimic containing β-sitosterol, its preparation method, and its application. Background Technology

[0002] Solid fats are an important component of people's daily diet, but excessive intake increases the intake of saturated and trans fatty acids, harming health. Directly reducing the amount of traditional fat added to food would affect product taste and processing quality. Therefore, developing fat analogs that can effectively replace traditional fats has gradually become an important topic in food science research.

[0003] Fat mimics generally need to possess physical properties similar to or even better than traditional fats (such as texture and rheological properties), while reducing calories and maintaining a good food texture. However, ordinary oil-water emulsions have certain thermodynamic instabilities and are prone to flocculation and aggregation during storage, eventually leading to phase separation. Gel-based fat mimics, as a novel type of fat mimic with a three-dimensional network gel system, have structural and functional advantages. These fat mimics are typically formed from water, proteins, polysaccharides and / or oils, emulsifiers, stabilizers, and gelling agents using specific processing techniques. Depending on the matrix, they can be classified into oil-gel-based, polysaccharide-gel-based, protein-gel-based, and composite types. Among them, oil-gel-based mimics, due to their combination of the technical performance of solid fats and the nutritional characteristics of liquid oils, are widely used in meat products, baked goods, and other fields.

[0004] The preparation principle of oleogel-based fat mimics involves mixing liquid oil with a specific concentration of gelling agent, followed by heating and cooling to form a three-dimensional network structure. However, when used alone, they suffer from insufficient structural stability and limited improvement in food texture. Currently, oleogel-based fat mimics are widely used in the field of fat mimics, especially in meat products, baked goods, and dairy products, where they are often used to replace traditional solid fats. However, some consumers have reported that they are softer or stickier in texture and have some differences in flavor.

[0005] Currently, patent CN119563863A discloses a method for preparing animal adipose tissue mimics using soybean protein. Using soybean protein as a raw material, it is first compounded with polysaccharides, heated to form a heat-induced gel, then mechanically sheared to obtain microgel particles. These particles are then emulsified with vegetable oil and covalently cross-linked with transglutaminase to prepare a recombinant soybean protein emulsion gel, which is the animal adipose tissue mimic. However, this invention does not fully realize its health benefits, the product has slightly poor freeze-thaw stability, the preparation process is cumbersome, the actual production efficiency is low, and it also increases raw material costs and process control difficulty.

[0006] Furthermore, related studies have shown that the addition of oleogels may affect the shelf life and stability of products. Therefore, structural optimization of oleogels to further improve their application effects is particularly necessary. Oleogel emulsions obtained by mixing oleogels with an aqueous phase can also serve as solid fat substitutes and exhibit superior performance in certain aspects. β-Sitosterol, in particular, can be used as an excellent gelling agent in the preparation of oleogels. It is not only a natural phytosterol found in plant oils but also possesses effects such as lowering cholesterol and treating cardiovascular and cerebrovascular diseases. Summary of the Invention

[0007] This invention provides an oleogel emulsion-type solid fat mimic, its preparation method, and its application, to overcome the shortcomings of existing oleogel-based solid fat mimics in terms of poor texture and flavor, thereby reducing fat intake while ensuring the taste of food. Through precise control of β-sitosterol, vegetable oil, vegetable protein, and water, and by optimizing their proportions and preparation conditions, an oleogel emulsion solid fat mimic with ideal textural properties and stable structural properties is obtained.

[0008] To achieve the above objectives, we prepared and measured the appearance, color difference, water holding capacity, oil holding capacity, microstructure, rheological properties, storage stability, and digestibility of oleogel emulsions with different β-sitosterol ratios through experiments. We then compared these emulsions with hog fat and oleogel in application to select the optimal ratio of raw materials for preparation.

[0009] The technical solution adopted in this invention is as follows:

[0010] The first aspect of this invention provides a method for preparing an oleogel emulsion-type solid fat mimic containing β-sitosterol, the specific steps of which include:

[0011] S.1 Aqueous phase preparation: Dissolve plant protein in pure water and stir, adjust pH to obtain aqueous phase;

[0012] S.2 Oil phase preparation: β-sitosterol was added to vegetable oil and heated in a water bath to obtain the oil phase;

[0013] S.3 Emulsion Preparation: The oil phase and the aqueous phase are mixed and sheared at a constant temperature using a high-speed disperser to form an emulsion;

[0014] S.4 Constant temperature incubation: Transfer the emulsion to a sealed container and incubate at a constant temperature to obtain an oleogel emulsion-type solid fat mimic.

[0015] Preferably, the plant protein includes one or more of soy protein isolate, pea protein, and black bean protein, with soy protein isolate being used as an example below.

[0016] Preferably, the vegetable oil includes one or more of soybean oil, sunflower seed oil, corn oil, and peanut oil, with sunflower seed oil being used as an example below.

[0017] Further, in the aqueous phase of step S.1, the weight percentage of soy protein isolate is 4-6%, preferably 5%; in the oil phase of step S.2, the weight percentage of β-sitosterol is 14-16%, preferably 15%; and in step S.3, the ratio of oil phase to aqueous phase is 6-8:4-2, preferably 7:3.

[0018] Further, the stirring time in step S.1 is 1.5-2.5 h, and the pH is 6.5-7.5; the water bath heating in step S.2 includes heating at 85-95℃ for 25-35 min; the constant temperature in step S.3 is 65-75℃, and the shearing includes shearing at 15000-25000 rpm for 0.5-1.5 min; the constant temperature in step S.4 is 3-38℃, and the constant temperature incubation is 2-28 h.

[0019] Furthermore, the weight percentages of each component in the fat analogue include: 1-2% soy protein isolate, preferably 1.5%; 28-29% pure water, preferably 28.5%; 10-11% β-sitosterol, preferably 10.5%; and 59-60% sunflower seed oil, preferably 59.5%.

[0020] A second aspect of the present invention provides an oleogel emulsion-type solid fat mimicry prepared by the method described above.

[0021] A third aspect of the present invention provides an application of the oleogel emulsion-type solid fat analog as described in the second aspect in the food field.

[0022] Furthermore, the application includes using fat analogs in the production of meat patties.

[0023] Furthermore, the specific steps of the application include:

[0024] R.1 Take lean pork, remove the visible tendons and membranes, and cut it into small pieces;

[0025] R.2 is a mixture of 55-65 g of lean pork from R.1, 15-25 g of fat analogue, 0.5-1.5 g of salt, 13-15 g of ice-water mixture, and 4-6 g of flour.

[0026] R.3. Use a meat grinder to grind the meat into minced meat at high speed, let it stand, pour it into a round mold to make meat patties, and steam it in boiling water for 6-10 minutes.

[0027] Further, in step R.2, the lean pork weight percentage is 59.5-60.5%, preferably 60%; the fat analogue weight percentage is 19.5-20.5%, preferably 20%; the salt weight percentage is 0.5-1.5%, preferably 1%; and the ice-water mixture weight percentage is 13.5-14.5%, preferably 14%.

[0028] The beneficial effects of this invention are:

[0029] This solid fat mimic has a water-in-oil structure, with protein droplets distributed in the oil phase. β-sitosterol needle-like crystals in the oil phase form a three-dimensional structure, collectively constituting a complex gel network. This gel network stabilizes the protein droplets while simultaneously locking in the oil phase, giving the oil-gel emulsion fat mimic a certain degree of stability and strength.

[0030] Compared with traditional gel-based fat mimics (oil gel-based fat mimics, polysaccharide gel-based fat mimics, and protein gel-based fat mimics), this invention can better simulate the physicochemical properties and structure of solid fats by utilizing the synergistic effect between multiple substances and the complementary advantages of different matrices.

[0031] The oleogel emulsion-type solid fat analog of the present invention has a lower fat content and lower calories than oleogel solid fat analogs, and has better processing and application characteristics and better taste. Compared with emulsion-type solid fat analogs without added oleogel agents, it has significant advantages in structural stability and delayed fat digestion, which also indicates that it has great application value and development potential. Attached Figure Description

[0032] Figure 1 Appearance of oleogel emulsion solid fat mimicry;

[0033] Figure 2 Image of laser confocal microscopy observation of oleogel emulsion solid fat mimicry; scale bar: 100 μm;

[0034] Figure 3 Image of polarized light microscopy observation of oleogel emulsion solid fat simulants; Scale bar: 100 μm;

[0035] Figure 4 Flowchart of the preparation process of oleogel emulsion solid fat mimicry;

[0036] Figure 5 Flowchart of the application process of solid fat mimics in meat patties;

[0037] Figure 6 Appearance of solid fat mimics with different amounts of β-sitosterol added;

[0038] Figure 7 Color difference results of solid fat mimics with different β-sitosterol additions;

[0039] Figure 8 Figure showing the water and oil holding capacity of solid fat mimics with different β-sitosterol additions;

[0040] Figure 9 Rheological properties of solid fat mimics with different amounts of β-sitosterol added;

[0041] Figure 10 Images of solid fat mimics observed under a conventional optical microscope with different amounts of β-sitosterol added; Scale bar: 100 μm;

[0042] Figure 11 Polarized light microscopy observations of solid fat simulants with different β-sitosterol additions; Scale bar: 100 μm;

[0043] Figure 12 Laser confocal microscopy observations of solid fat mimics with different β-sitosterol additions; Scale bar: 100 μm;

[0044] Figure 13 Appearance of solid fat analogs during storage with different amounts of β-sitosterol added;

[0045] Figure 14 Microstructure diagrams of solid fat mimics during storage with different amounts of β-sitosterol; scale bar: 100 μm;

[0046] Figure 15 Graph showing the fat digestion results of solid fat mimics;

[0047] Figure 16 Image of the meat patty;

[0048] Figure 17 Color difference results of raw and cooked meat patties. Detailed Implementation

[0049] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be described in detail below with reference to specific embodiments. However, it should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention.

[0050] Example 1: Preparation and property determination of oleogel emulsion-type solid fat mimicry

[0051] Preparation of oleogel emulsion type solid fat mimics

[0052] The appearance, color difference, water-holding capacity, oil-holding capacity, microstructure, rheological properties, and storage stability of oleogel emulsions with different β-sitosterol ratios were prepared and measured experimentally. The optimal raw material ratio for preparing oleogel emulsion-type solid fat mimics was then selected. The components, by weight percentage, were as follows: β-sitosterol 10.5%, sunflower seed oil 59.5%, soy protein isolate 1.5%, and water 28.5%.

[0053] The preparation method and process steps are as follows:

[0054] (1) Preparation of aqueous phase: Dissolve 5% (w / w) soy protein isolate in pure water and stir for 2 h, adjust pH to 7 to obtain aqueous phase;

[0055] (2) Preparation of oil phase: 15% (w / w) β-sitosterol was added to sunflower seed oil and heated in a water bath at 90°C for 30 min to obtain the oil phase;

[0056] (3) Emulsion preparation: The oil phase and the aqueous phase are mixed in a ratio of 7:3 (w / w) and sheared at 20,000 rpm for 1 min at 70°C to form an emulsion;

[0057] (4) Constant temperature incubation: The emulsion was transferred to a sealed container and placed at 4 ℃ for 24 h to obtain an oleogel emulsion-type solid fat mimic, the appearance of which is shown in the figure. Figure 1 As shown in the diagram, the process flow chart is as follows: Figure 4 As shown.

[0058] This fat mimic has a water-in-oil structure, with protein droplets distributed in the oil phase. β-sitosterol needle-like crystals in the oil phase form a three-dimensional structure, collectively constituting a complex gel network. This gel network stabilizes the protein droplets while simultaneously locking in the oil phase, giving the oil-gel emulsion fat mimic a certain degree of stability and strength.

[0059] Determination of properties of oleogel emulsion type solid fat mimic

[0060] (1) Appearance inspection

[0061] The color of the sample was measured using a colorimeter. After calibrating the instrument on a white calibration plate, the colorimeter was placed close to the sample surface to measure the L*, a*, and b* values ​​of the sample. Each sample was sampled six times.

[0062] (2) Microstructure observation

[0063] a. Laser confocal microscope

[0064] The microstructure of the emulsion was observed using a high-resolution laser confocal microscope. The specific method was as follows: the protein and oil phases of the emulsion were labeled with Fast Green (0.1%, w / v) and Nile Red (0.1%, w / v), respectively. After thorough mixing, a small amount of the emulsion was gently spread onto a microscope slide, and a coverslip was placed on top. The emulsion sample was then observed at excitation wavelengths of 633 nm and 488 nm.

[0065] b. Polarizing microscope

[0066] Place a small amount of emulsion on a glass slide, cover it with a coverslip, and observe the number and morphology of crystals inside the sample using a polarized light microscope.

[0067] Microscopic observation reveals that this product exhibits a water-in-oil structure. In the laser confocal microscopy results, the red portion represents the oil phase of the oleogel emulsion, and the green portion represents the aqueous phase. Combined with polarized light microscopy observations, it can be seen that the oil phase is crystallized and has a supporting structure, while the aqueous phase is distributed within the oleogel structure, resulting in an overall stable structure. Figure 2 , Figure 3 ).

[0068] (3) Water-holding and oil-holding capacity test

[0069] Weigh approximately 1 g of freshly prepared emulsion sample into a 2 mL centrifuge tube and centrifuge at 10000 r / min for 5 min using a refrigerated centrifuge. After centrifugation, invert the centrifuge tube for 10 min to allow the upper oil phase to drain. Wipe the drained oil dry with filter paper, and then carefully remove the lower aqueous phase using a syringe. The mass of the centrifuge tube is recorded as m1, the total mass of the sample and the centrifuge tube before centrifugation is recorded as m2, the mass after removing the oil phase is recorded as m3, and the mass after removing the aqueous phase is recorded as m4. Each sample is measured in triplicate, and the average value is calculated. The oil holding capacity of the sample is calculated using formula (1), and the water holding capacity is calculated using formula (2):

[0070] Equation (1):

[0071] Equation (2):

[0072] (4) Rheological properties

[0073] The shear rheological behavior of the samples was analyzed using a rotational rheometer. A 40 mm diameter plate was selected, and the gap was set to 1.0 mm. First, the linear viscoelastic region of the samples was determined by the strain mode. Then, the strain was set to 0.2%, and the frequency range was set to 0.1–100 rad / s in frequency scanning mode. The test temperature was 20 °C, and the samples were allowed to relax and reach a constant temperature after loading for 5 min.

[0074] (5) Storage stability test

[0075] Freshly prepared samples were placed in 50 mL centrifuge tubes and stored at 4 °C. Visual and microstructural observations were performed on days 1, 7, 14, 21, and 28. Visual observation involved observing and recording the samples' appearance. Microstructural observation was performed using a standard optical microscope and the results were recorded.

[0076] (6) In vitro simulated digestion experiment of fat mimics

[0077] a. Based on the Infogest standard static digestion model, prepare simulated oral digestive fluid, simulated gastric digestive fluid, and simulated small intestinal digestive fluid.

[0078] b. Simulated oral digestion: Take 2.5 g of fat analogue and add water to make up to 5 g. Add 5 mL of simulated oral digestion solution and vortex at 100 rpm in a shaker at 37 ℃ for 2 min to digest the fat.

[0079] c. Simulated gastric digestion: After oral digestion, add 10 mL of simulated gastric digestion solution to ensure that the pepsin concentration in the digestive system is 2000 U / mL. Adjust the pH to 3.0 and vortex at 100 rpm for 120 min in a shaker at 37 ℃.

[0080] d. Simulated small intestinal digestion: After gastric digestion, adjust the system pH to 7.0. Add 20 mL of simulated small intestinal digestion fluid to the digestion system and adjust the pH to 7.0 to ensure that the trypsin activity in the digestion system is 100 U / mL. Incubate in a 37 ℃ water bath with stirring for 120 min. During digestion, add 1 M NaOH dropwise to maintain the system pH at 7.0 and record the amount of NaOH added.

[0081] e. Data processing: Calculate the release rate of free fatty acids (FFA%) according to formula (3).

[0082] Equation (3):

[0083] In the formula, V NaOH It is the volume (L) of NaOH required to neutralize free fatty acids, C NaOH W is the molar concentration (mol / L) of the NaOH solution. Lipid M is the mass (g) of fat in the fat analogue. Lipid This is the molecular weight of sunflower seed oil (886.5 g / mol).

[0084] Comparative Example 1: Emulsion-type fat mimicry without gelling agent added to the oil phase

[0085] Production method

[0086] (1) Preparation of aqueous phase: Dissolve 5% (w / w) soy protein isolate in pure water and stir for 2 h, adjust pH to 7 to obtain aqueous phase;

[0087] (2) Preparation of oil phase: Sunflower seed oil was heated in a water bath at 90°C for 30 min to obtain the oil phase;

[0088] (3) Emulsion preparation: The oil phase and the aqueous phase are mixed in a ratio of 7:3 (w / w) and sheared at 20,000 rpm for 1 min at 70°C to form an emulsion;

[0089] (4) Constant temperature incubation: Transfer the emulsion to a sealed container and place it at 4 ℃ for 24 h to obtain an emulsion-type solid fat mimic.

[0090] Comparative Example 2: Olegel emulsion-type solid fat mimics with different amounts of β-sitosterol added in the oil phase

[0091] Production method

[0092] (1) Preparation of aqueous phase: Dissolve 5% (w / w) soy protein isolate in pure water and stir for 2 h, adjust pH to 7 to obtain aqueous phase;

[0093] (2) Preparation of oil phase: Take sunflower seed oil and add 1%, 5%, 10%, 20%, 25%, and 30% (w / w) β-sitosterol respectively. Heat in a water bath at 90℃ for 30 min to obtain the oil phase.

[0094] (3) Emulsion preparation: The oil phase and the aqueous phase are mixed in a ratio of 7:3 (w / w) and sheared at 20,000 rpm for 1 min at 70°C to form an emulsion;

[0095] (4) Constant temperature incubation: Transfer the emulsion to a sealed container and place it at 4°C for 24 h to obtain an oil gel emulsion type solid fat mimic.

[0096] Comparative analysis of results:

[0097] Figures 6-7The appearance and color difference results of Sample 1 and Comparative Examples 1 and 2 are shown. Although the color difference between the samples is not significant, the appearance image shows that Comparative Example 1 is soft and mushy, differing significantly from the appearance of solid fat. In Comparative Example 2, the sample with a 1% β-sitosterol concentration has a similar appearance to Comparative Example 1 due to the low β-sitosterol content in the oil phase. Conversely, the samples with 5% and 10% β-sitosterol concentrations in Comparative Example 2 have some plasticity but are structurally unstable, and have aqueous phase precipitation on the surface. Sample 1 has a glossy surface, a smooth texture, and no sanding. The sample with a 20% β-sitosterol concentration in Comparative Example 2 has better plasticity and a larger visual texture than Sample 1, but the surface begins to sand and is not smooth enough. As the β-sitosterol concentration continues to increase (25%-30%), the sample's appearance and texture become harder, and the degree of sanding and lack of smoothness gradually increases.

[0098] Figure 8 The results of water holding capacity and oil holding capacity measurements for Example 1 and Comparative Examples 1 and 2 show that, with the increase of β-sitosterol concentration, the water holding capacity and oil holding capacity of the samples first decrease and then increase. Overall, Example 1 (β-sitosterol concentration of 15%) has better water holding capacity and oil holding capacity.

[0099] rheological properties such as Figure 9 As shown, adding 1% β-sitosterol to the oil phase has no significant effect on the viscoelasticity of the emulsion; as the concentration of β-sitosterol in the oil gel agent further increases, the elastic modulus and loss modulus of the oil gel emulsion begin to increase, with significant changes at β-sitosterol concentrations of 5%, 10%, and 15%, and the changes slow down after exceeding 15%.

[0100] Figures 10-12 Microstructure analysis revealed that Comparative Example 1 exhibited a water-in-oil emulsion structure. Meanwhile, the sample in Comparative Example 2 with a 1% β-sitosterol concentration had a similar structure to Comparative Example 1, remaining an oil-in-water emulsion, and no β-sitosterol crystals were observed. When the β-sitosterol content in the oil phase reached 5%, distinct needle-like crystals appeared in the sample, and the system began to transform into a water-in-oil gel structure. With increasing β-sitosterol content, the number and size of crystals increased, while the diameter of protein droplets in the sample gradually decreased with increasing β-sitosterol content.

[0101] Figure 13 , 14The images show the results of observation of the appearance and microstructure of the samples during storage. As can be seen from the appearance images, with increasing storage time, Comparative Example 1 showed no significant oil separation but its texture gradually softened. In Comparative Example 2, the 1% and 5% groups performed the worst; with increasing storage time, the aqueous phase of the samples showed significant precipitation, and the emulsion texture was completely destroyed and separated into layers. When the concentration of β-sitosterol in the oil phase was 10%, the samples showed little change in appearance during storage, but softened at the end of storage, with a small amount of aqueous phase precipitation. When the concentration of β-sitosterol in the oil phase was 15%-30%, no significant changes in appearance were observed in any of the samples during storage, and no significant aqueous phase precipitation was observed. From a microscopic perspective, the structure of samples with low β-sitosterol concentrations in the oil phase (0%, 1%) deteriorated over time, manifested as emulsion demulsification and the fusion and enlargement of small droplets. When the β-sitosterol concentration in the oil phase was 5%-10%, the protein droplets in the samples gradually increased in size with prolonged storage time. Samples with high β-sitosterol concentrations in the oil phase (15%-30%) performed well, with no significant changes in microstructure during storage, which is consistent with the results of appearance observation.

[0102] Figure 15 The free fatty acid release rate of fat during the in vitro simulated digestion process of Example 1 and Comparative Example 1 is shown. After the simulated digestion was completed, the total amount of free fatty acids released in Example 1 was significantly lower than that in Comparative Example 1, indicating that Example 1 has a lower fat digestibility compared to Comparative Example 1.

[0103] In summary, Example 1 with 15% β-sitosterol exhibits superior solid fat mimicry characteristics compared to all comparative examples, demonstrating higher structural stability, better overall performance, and a greater ability to mimic the properties of traditional solid fats. The addition of the gelling agent β-sitosterol to the oil phase significantly slows down the fat digestion of the fat mimicry, which is beneficial in preventing obesity.

[0104] Example 2: Application of oleogel emulsion-type solid fat mimicry in meat patties

[0105] Meat patties were prepared using olegel emulsion-type solid fat mimics instead of pork fat.

[0106] The components are proportioned as follows by weight percentage: 20% oil gel emulsion, 60% lean meat, 1% salt, 5% flour, and 14% ice water.

[0107] The preparation method and process steps are as follows:

[0108] (1) Remove the visible tendons and membranes from the lean pork and cut it into small pieces.

[0109] (2) Mix 60 g of lean pork from step (1), 20 g of fat analogue, 1 g of salt, 14 g of ice water mixture and 5 g of flour.

[0110] (3) Grind the meat into minced meat using a meat grinder at high speed, let it stand, then pour it into a round mold to make meat patties, and steam in boiling water for 8 minutes. The process flow diagram is as follows: Figure 5 As shown.

[0111] 2. Determination of meat patty quality characteristics

[0112] (1) Color difference value

[0113] The color difference between the emulsion and the meat patty was analyzed using a colorimeter, and the L*, a*, and b* values ​​of the samples were measured. Each sample was collected 6 times.

[0114] (2) Cooking loss rate

[0115] Weigh 10 g of raw meat patty, steam it over boiling water for 30 minutes, let it cool to room temperature, gently wipe off any excess water with filter paper, and weigh it. The yield is expressed as the percentage of the raw meat patty's mass before and after it becomes cooked meat patty.

[0116] (3) Water-holding and oil-holding properties of meat patties

[0117] Place 20 g of raw meat patty in a centrifuge tube and heat in boiling water for 30 min. Centrifuge at 5000 rpm for 10 min, immediately open the tube cap and invert for 50 min to recover the lost juice. Dry the patty at 80 ℃ for 6 h to evaporate the moisture. Weigh the patty before and after drying. Obtain the water retention rate and oil retention rate by measuring the water loss rate and fat loss rate of the sample, respectively. The water loss rate is the weight loss of water after evaporation, expressed as a percentage of the total mass. The fat loss rate is the weight loss of the sample minus the water loss rate.

[0118] (4) Texture characteristics of meat patties

[0119] The cooked meat patties were cut into cubes 10 mm long, 10 mm wide, and 8 mm thick. Using a physical property analyzer and a P50 probe, the speeds before, during, and after the test were set to 2, 1, and 5 mm / s, respectively, and the compression ratio was 50% to determine the textural properties of the meat patties.

[0120] (5) Sensory evaluation of meat patties

[0121] A sensory evaluation panel of 15 university students aged 18-25 was invited to rate the meat patties on their color, flavor, texture, and overall acceptability. Each indicator was scored out of 25 points, and the results were divided into three levels. The average score was then used for analysis.

[0122] Table 1 Sensory Evaluation Scoring Criteria for Meat Patties

[0123] .

[0124] Comparative Example 3: Preparation of Traditional Meat Patties

[0125] Meat patties are made using pork fat.

[0126] (1) Remove the visible tendons and membranes from the lean pork and cut it into small pieces.

[0127] (2) Mix 60 g of lean pork, 20 g of pork fat, 1 g of salt, 14 g of ice water mixture and 5 g of flour from step (1).

[0128] (3) Use a meat grinder to grind the meat into minced meat at high speed, let it stand, pour it into a round mold to make meat patties, and steam for 8 minutes.

[0129] Comparative Example 4: Using oleogloss instead of traditional solid fat to prepare meat patties

[0130] 1. Using oil gel instead of pork fat to prepare meat patties

[0131] (1) Add 15% β-sitosterol to sunflower seed oil, heat in a 90℃ water bath for 30 min, and place at 4℃ for 24 h to obtain oleogel.

[0132] (2) Remove the visible tendons and membranes from the lean pork and cut it into small pieces.

[0133] (3) Mix 60 g of lean pork, 20 g of oil gel, 1 g of salt, 14 g of ice water mixture and 5 g of flour from steps (1) and (2).

[0134] (4) Use a meat grinder to grind the meat into minced meat at high speed, let it stand, pour it into a round mold to make meat patties, and steam for 8 minutes.

[0135] Comparative analysis of results:

[0136] The appearance and color difference results of the meat patties are as follows: Figure 16 and Figure 17As shown in Table 2, the textural properties are shown in Table 3, the oil and water holding properties and cooking yield are shown in Table 4, and the sensory evaluation results are shown in Table 5. A comparison reveals that the appearance and color difference of Example 2 are not significantly different from Comparative Examples 3 and 4; in terms of texture, the three properties other than hardness and chewiness (elasticity, cohesion, and resilience) are not significantly different; in terms of oil and water holding properties, Example 2 has better oil holding properties than Comparative Examples 3 and 4, and its cooking yield is also significantly better than Comparative Examples 3 and 4; in terms of sensory properties, Example 2 has no significant difference from Comparative Example 3, indicating that it can effectively replace traditional solid fat. Compared with Comparative Example 4 (oil gel group), except for a small difference in color, all other indicators of Example 2 are better, and the application effect is significantly improved. This shows that the present invention can well simulate traditional solid fat (pork fat), and has better processing characteristics when applied to meat patties, resulting in meat patties with higher oil holding properties, cooking yield, and a taste similar to traditional meat patties. Meanwhile, compared with oleogel-type solid fat mimics, the oleogel emulsion-type solid fat mimics of the present invention have better processing characteristics (oil retention and cooking yield) in meat patties and a better taste.

[0137] Table 2. Texture determination results of cooked meat patties

[0138] .

[0139] Table 3 Results of oil and water retention and cooking yield determination of minced meat

[0140] .

[0141] Table 4 Sensory evaluation results of cooked meat patties

[0142] .

Claims

1. A method for preparing an oleogel emulsion-type solid fat mimic containing β-sitosterol, characterized in that, The specific steps include: S.1 Aqueous phase preparation: Dissolve plant protein in pure water and stir, adjust pH to obtain aqueous phase; S.2 Oil phase preparation: β-sitosterol was added to vegetable oil and heated in a water bath to obtain the oil phase; S.3 Emulsion Preparation: The oil phase and the aqueous phase are mixed and sheared at a constant temperature using a high-speed disperser to form an emulsion; S.4 Constant Temperature Incubation: Transfer the emulsion to a sealed container and incubate at a constant temperature of 3-4℃ to obtain an oleogel emulsion-type solid fat mimicry. In step S.1, the aqueous phase contains 4-6% soy protein isolate by weight; in step S.2, the oil phase contains 14-16% β-sitosterol by weight; in step S.3, the ratio of the oil phase to the aqueous phase is 6-8:4-2; the weight percentages of each component in the fat mimic include: 1-2% soy protein isolate by weight; 28-29% pure water by weight; 10-11% β-sitosterol by weight; and 59-60% sunflower seed oil by weight.

2. The oleogel emulsion-type solid fat mimicry prepared by the method of claim 1.

3. The application of the oleogel emulsion type solid fat analog as described in claim 2 in the preparation of food.

4. The application as described in claim 3, characterized in that, The application includes using fat analogs in the preparation of meat patties, specifically including the following steps: R.1 Take lean pork, remove the visible tendons and membranes, and cut it into small pieces; R.2 is a mixture of 55-65 g of lean pork from R.1, 15-25 g of fat analogue, 0.5-1.5 g of salt, 13-15 g of ice-water mixture, and 4-6 g of flour. R.

3. Use a meat grinder to grind the meat into minced meat at high speed, let it stand, pour it into a round mold to make meat patties, and steam it in boiling water for 6-10 minutes.

5. The application as described in claim 4, characterized in that, In step R.2, the lean pork weight percentage is 59.5-60.5%; the fat analogue weight percentage is 19.5-20.5%; the salt weight percentage is 0.5-1.5%; and the ice-water mixture weight percentage is 13.5-14.5%.

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