Composite modifier and method for improving meat paste texture of cultured meat

Abstract

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

Description

Technical Field

[0001] This invention belongs to the field of novel food processing and relates to a compound system of soy protein isolate (SPI) and distarch phosphate (MT) and its application in cultured meat products. Specifically, it relates to a compound improver and method for improving the texture of cultured meat paste. Background Technology

[0002] With global population growth and increasing demand for sustainable food, cultured meat, as a novel protein supply method, has become a research hotspot in the field of food science. However, cultured meat currently suffers from problems such as loose structure, poor chewiness, and poor water retention. Its texture characteristics (such as hardness, elasticity, and cohesiveness) differ significantly from those of traditional meat, seriously affecting consumer acceptance.

[0003] In existing technologies, the main methods for improving the texture of cultured meat are the addition of exogenous proteins and polysaccharides. Spirulina protein (SPI), a commonly used functional protein in the food industry, possesses excellent gelling and emulsifying properties, promoting the binding of various components in meat paste. However, when used alone, SPI results in a loose gel structure, a firm texture, and poor water retention. Starch, after gelatinization upon heating, can form an elastic gel network, giving the product a tender and juicy texture. However, when added alone, it lacks the support of a protein network, failing to effectively lock in moisture and fat, resulting in a fragile gel matrix. Although some studies have attempted to combine proteins and starch for meat product improvement, existing cultured meat paste systems suffer from problems such as a loose structure, poor chewiness, and insufficient water retention, making it difficult to meet industrialization requirements. Therefore, it is necessary to develop a texture modifier that rationally combines SPI and starch to provide a basis for the development and utilization of cultured meat products. Summary of the Invention

[0004] One object of the present invention is to solve at least the above-mentioned problems and / or defects, and to provide at least the advantages described below.

[0005] The optimal blending ratio, interaction mechanism, and synergistic regulatory effect on cultured meat gel properties of SPI and starch are still unclear, and there is a lack of systematic technical solutions to guide practical applications, resulting in poor texture improvement of cultured meat. To address these issues, we propose an SPI-MT starch composite cultured meat texture improver, clarifying its optimal blending ratio and preparation method, enabling precise control of cultured meat texture, and providing technical support for the industrial application of cultured meat.

[0006] This study addresses the limitations of existing technologies that use either soy protein isolate or starch alone to improve the texture of cultured meat paste, failing to synergistically improve gel strength, elasticity, and water retention. Specifically, while soy protein isolate alone can enhance firmness, it results in a stiff texture and poor water retention; starch alone leads to a fragile gel network with insufficient support. The lack of systematic research on the optimal ratio of these two ingredients makes it difficult to form a composite gel network that combines excellent mechanical properties with good water retention.

[0007] This addresses the problems of incomplete textural improvement processes and a lack of systematic workflow guidance in cultured meat paste, which lead to uneven texture, poor taste, and low yield in the final product. Existing methods may only focus on a single addition or a particular step, failing to organically combine key steps such as modifier addition, mixing and homogenization, degassing, heat-induced gelation, and subsequent processing to form a standardized method for the stable production of cultured meat paste products with ideal textural structures. To achieve the above objectives, the present invention adopts the following technical solution: A composite improver for enhancing the texture of cultured meat paste comprises soy protein isolate and distarch phosphate, in a mass ratio of 1-9:9-1. The optimal total addition amount of the composite improver (SPI+MT) to the cultured meat paste is 10% of the total weight of the system. Within this 10% addition amount, the optimal mass ratio of soy protein isolate (SPI) to distarch phosphate (MT) is 2:8.

[0008] A method for improving the texture of cultured meat paste includes the following steps: 1) Chop and mix the cultured meat paste base and the compound improver at a temperature below 4°C. The compound improver includes soy protein isolate and distarch phosphate in a mass ratio of 1~9:9~1. The amount of the compound improver added is 5%~15% of the total weight of the cultured meat paste. 2) Degas the chopped meat by centrifuging at 800-1200 g for 2-4 minutes; 3) Place the degassed minced meat in a water bath at 80-90℃ and heat for 25-35 minutes to gel; 4) Store the gelled product at 2~6℃.

[0009] Preferably, in the method for improving the texture of cultured meat paste, the soy protein isolate is prepared through the following steps: After crushing and sieving soybeans, they are mixed with n-hexane at a material-to-liquid ratio of 1:3 (w / v) to defatted soybean flour. The defatted soybean flour was dissolved in water at a ratio of 1:12, the pH was adjusted to 7.0 with an alkaline solution, the mixture was stirred and centrifuged, and the supernatant was collected. Adjust the pH of the supernatant to 4.5 with acid solution, centrifuge, and collect the protein precipitate; The protein precipitate was redissolved in water, and the pH was adjusted to neutral to obtain a protein solution. The protein solution was subjected to high-pressure homogenization at a pressure of 4-6 MPa. The homogenized solution was freeze-dried to obtain the soy protein isolate.

[0010] Preferably, in the method for improving the texture of cultured meat paste, cassava starch is dispersed in an aqueous solution and its mass fraction is adjusted to 40% (w / w), and the pH is adjusted to alkaline; sodium trimetaphosphate is added at 0.05% of the dry weight of the cassava starch, and the mixture is placed in a constant temperature water bath at 40°C for 3 hours; after the reaction, the product is washed with water several times, the precipitate is collected and dehydrated and dried, then dried overnight, pulverized and passed through a 100-mesh sieve to obtain the phosphate distarch.

[0011] Preferably, in the method for improving the texture of cultured meat paste, step 3), the heat-induced gelation treatment specifically includes: The mixed minced meat was centrifuged at 1000 g for 3 minutes to remove air bubbles, then heated in a water bath at 85°C for 30 minutes to form a gel. Finally, the formed gel was stored at 4°C.

[0012] Preferably, in the method for improving the texture of cultured meat paste, the cultured meat paste base material comprises cultured meat, animal-derived meat, salt, oil and water; wherein the mass ratio of cultured meat to animal-derived meat is 1:5~20, the amount of salt added is 1~3% of the total weight of the base material, the amount of oil added is 10~20%, and the amount of water added is 10~20%.

[0013] Preferably, the method for improving the texture of cultured meat paste further includes: before chopping and mixing in step 1), measuring the initial hardness and initial water-holding capacity of the cultured meat paste base material, wherein the initial hardness is measured using a texture analyzer and the initial water-holding capacity is measured using a centrifugation method; If the initial hardness is less than 2.94 N, the amount of the composite improver added in step 1) is controlled to be 10% to 15% of the total weight of the cultured meat paste; If the initial water-holding capacity is less than 65%, the mass ratio of soy protein isolate to phosphate distarch in the compound improver in step 1) is controlled to be 6~9:4~1.

[0014] Preferably, in the method for improving the texture of cultured meat paste, when the initial hardness of the cultured meat paste substrate is less than 2.94 N and the initial water holding capacity is less than 65%, then in step 1): The amount of the compound improver added is 12% to 14% of the total weight of the cultured meat paste; and, The mass ratio of soy protein isolate to distarch phosphate in the compound improver is controlled at 7~8:3~2.

[0015] Preferably, the method for improving the texture of cultured meat paste further includes the following steps: 5) The final gel product obtained after cooling and preservation in step 4) is tested for its hardness and water-holding capacity. The target range for the hardness of the finished product is Htarget ± ΔH, and the target range for the water-holding capacity of the finished product is Wtarget ± ΔW; wherein, Htarget is 4.90 N, ΔH is 0.49 N; Wtarget is 75%-85%, and ΔW is 5%; If the finished hardness or water-holding capacity of the final gel product exceeds its corresponding target range, the corresponding initial hardness threshold or initial water-holding capacity threshold will be corrected in the next batch of production. The correction shall be performed in accordance with the following rules: When the hardness of the finished product is lower than the lower limit of its target range (Htarget - ΔH), the initial hardness judgment threshold used in the next batch of production will be increased by 0.05~0.15 N based on 2.94 N; when the hardness of the finished product is higher than the upper limit of its target range (Htarget + ΔH), the initial hardness judgment threshold used in the next batch of production will be decreased by 0.05~0.15 N based on 2.94 N. When the water-holding capacity of the finished product is lower than the lower limit of its target range Wtarget - ΔW, the initial water-holding capacity judgment threshold used in the next batch of production will be increased by 1 to 3 percentage points based on 65%; when the water-holding capacity of the finished product is higher than the upper limit of its target range Wtarget + ΔW, the initial water-holding capacity judgment threshold used in the next batch of production will be decreased by 1 to 3 percentage points based on 65%.

[0016] Preferably, in the method for improving the texture of cultured meat paste, step 6) is included after step 4). The gel product obtained in step 4), which has optimized texture and has been cooled and preserved, is used as raw material and is shaped into cultured meat product with a preset three-dimensional macroscopic structure through food additive manufacturing technology. The structured manufacturing specifically includes: loading the gel product into a syringe, extruding it through a nozzle with a diameter of 0.5 to 2.0 mm at 4 to 10°C, and printing it layer by layer according to a preset digital model at a printing speed of 5 to 15 mm / s and a fill rate of 60% to 100%. After printing, the formed structure is placed in a steam or water bath environment at 75~85℃ for a secondary gelation treatment for 10~20 minutes to enhance interlayer fusion and overall structural strength.

[0017] Compared with the prior art, the present invention has the following advantages: This invention provides a flexible formulation basis for cultured meat paste products with different texture requirements by limiting the compounding mass ratio of soy protein isolate to phosphate distarch within a wide and adjustable range (1~9:9~1). This composite system fully utilizes the gel-forming ability of proteins and the water-absorbing, thickening, and elasticity-improving properties of starch. The synergistic effect of both can specifically compensate for the functional deficiencies of individual components, providing a core material guarantee for constructing a composite gel network with suitable hardness, good elasticity, and excellent water retention, significantly broadening the application adaptability of texture modifiers.

[0018] This invention provides a complete and systematic method for improving texture, integrating key steps such as raw material processing, mixing, degassing, thermal gelation, and cooling preservation. Low-temperature chopping helps maintain the emulsification stability of the minced meat and prevents premature protein denaturation; centrifugal degassing eliminates the negative impact of air bubbles on gel uniformity and strength; precisely controlled water bath heating ensures sufficient thermally induced gelation of proteins and starches; and subsequent cooling promotes gel structure stability. This method has a clear process and well-defined parameters, enabling stable and reproducible production of cultured minced meat gel products with significantly optimized texture.

[0019] This invention describes a specific process for preparing soy protein isolate, including defatting, alkali dissolution and acid precipitation, high-pressure homogenization, and freeze-drying, ensuring that the obtained SPI has high purity, good solubility, and consistent functional properties. In particular, high-pressure homogenization effectively improves the solubility and dispersibility of the protein, enhancing its gelation properties. Using SPI prepared by this method as a raw material guarantees the quality stability and high efficiency of the protein components in the composite modifier, fundamentally improving the reliability and reproducibility of the entire texture modification scheme and reducing product quality variations caused by raw material fluctuations.

[0020] This invention prepares phosphate-modified distarch using a specific esterification modification process, introducing phosphate groups and significantly altering the physicochemical properties of the original starch. The modified starch exhibits better shear stability, a higher gelatinization temperature, and clearer gelatinization characteristics, and forms a stronger and more stable gel upon cooling. As a component of a composite modifier, it can more effectively interpenetrate and bind to the protein network, enhancing the water-holding capacity and elastic modulus of the entire gel system, thereby maintaining the textural stability of cultured meat paste during complex thermal and mechanical processing.

[0021] This invention provides a clear operational standard for the critical process of heat-induced gelation by optimizing the specific parameters of the process to 1000g centrifugation for 3 minutes for degassing and heating in an 85°C water bath for 30 minutes. This optimized combination effectively ensures that the minced meat is maximally degassed before gelation, avoiding porosity defects in the finished product. Simultaneously, the 85°C / 30-minute condition has been proven to allow soy protein and modified starch to fully complete the thermal denaturation, gelatinization, and synergistic gelation process, forming a three-dimensional network of moderate strength and uniform structure. This specific approach improves the operability of the process and the uniformity of gel quality.

[0022] This invention establishes a rational and balanced system for texture improvement by clearly defining the composition and proportion range of the cultured meat paste substrate, particularly the ratio of cultured meat to animal-derived meat and the amounts of salt, oil, and water added. The addition of a certain amount of animal meat helps to provide the flavor and some texture of natural meat; appropriate salt content promotes protein dissolution and gel formation; and oil and water directly affect the juiciness and tenderness of the product. This definition allows the compound improver to function optimally within a flavor-acceptable and texture-controllable matrix, ensuring the overall quality of the final product.

[0023] This invention introduces a feedback adjustment mechanism based on the initial hardness and water-holding capacity of the base material, transforming the texture improvement process from static formulation to dynamic optimization. By detecting initial indicators, the total amount of composite modifier and the protein / starch ratio are intelligently adjusted, achieving precise, "tailor-made" intervention. For example, for insufficient initial hardness, the total amount of modifier is increased to strengthen the network; for poor water-holding capacity, the ratio is adjusted to increase protein to enhance hydration. This method significantly improves adaptability to base materials from different sources and batches, effectively reducing the impact of raw material fluctuations on the final product quality, and ensuring production stability and product consistency.

[0024] This invention further refines and optimizes the intervention strategy of the compound improver for the extreme case of low initial texture, specifying a narrower and more effective addition range (12%~14%) and a protein-to-starch ratio range (7~8:3~2). This optimized scheme provides a stronger texture repair signal, and by adding a slightly higher total amount and using a ratio that is more biased towards utilizing the network support capacity of soy protein isolate, it can more effectively address the challenge of poor texture of the basic raw materials. As a special case of the general rule in claim 7, it ensures that even under unfavorable initial conditions, the production process can still effectively drive the product texture toward the target range, enhancing the robustness of the entire quality control system.

[0025] This invention establishes a closed-loop control system encompassing finished product quality inspection, target comparison, and parameter threshold self-correction, enabling the texture improvement method to possess self-learning and continuous optimization capabilities. By feeding back deviation information from the current batch of finished products to the initial judgment stage of the next batch, the system dynamically adjusts the hardness / water-holding capacity thresholds used for decision-making, allowing the entire system to automatically adapt to long-term, slow drifts in raw material properties or minor changes in environmental factors. This achieves intelligent management of the production process, which in the long run helps stabilize product texture within the target range, reduces reliance on external manual intervention, and improves the intelligence level and long-term quality stability of the production line.

[0026] This invention, by combining optimized cultured meat gel with food 3D printing technology, greatly expands the possibilities for product form. This method allows cultured meat products to move beyond simple minced meat or patty shapes, enabling them to be customized into whole meat products with complex three-dimensional macrostructures (such as specific textures and geometric shapes) based on digital models. The secondary gelation process after printing ensures strong fusion between the printed layers, enhancing the overall structural strength. This provides a revolutionary technological means for developing high-value-added cultured meat products, meeting personalized consumer demands, and simulating the appearance and texture of traditionally cut meat, powerfully driving the cultured meat industry towards higher-end applications.

[0027] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0029] Figure 1 This is a steady-state shear diagram of cultured meat paste after the addition of a texture modifier according to the present invention.

[0030] Figure 2 This is a dynamic viscoelasticity analysis diagram of cultured meat paste after the addition of a texture modifier according to the present invention.

[0031] Figure 3 This diagram illustrates the creep recovery behavior of cultured meat paste after the addition of a texture modifier according to the present invention.

[0032] Figure 4 The graph shows the storage modulus G′(A) and loss modulus G′′(B) of the cultured meat paste after the addition of the texture modifier in this invention.

[0033] Figure 5 This is a color diagram of the cultured meat paste after the addition of a texture modifier according to the present invention.

[0034] Figure 6 This is a graph showing the water retention of cultured meat paste after the addition of a texture modifier according to the present invention.

[0035] Figure 7The graphs show the hardness, cohesiveness, elasticity, adhesiveness, and chewiness of the cultured meat paste after the addition of the texture modifier in this invention.

[0036] Figure 8 The figures show the moisture distribution of the cultured meat paste after the addition of the texture modifier according to the present invention.

[0037] Figure 9 This is a microstructure diagram of the cultured meat paste after the addition of a texture modifier according to the present invention.

[0038] Figure 10 This is a graph showing the storage modulus G′ of the texture modifier of the present invention under temperature scanning measurement.

[0039] Figure 11 This is a force diagram of the interaction between the cultured meat paste and the texture modifier added according to the present invention. Detailed Implementation

[0040] The present invention will now be described in further detail so that those skilled in the art can implement it based on the description.

[0041] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0042] According to one embodiment of the present invention, a composite modifier for improving the texture of cultured meat paste comprises: soy protein isolate and phosphate distarch, with a mass ratio of 1-9:9-1. For example, a soy protein isolate and phosphate distarch composite modifier with a mass ratio of 2:8 is prepared. 2 grams of soy protein isolate and 8 grams of phosphate distarch are weighed and thoroughly mixed in a dry state to obtain composite modifier A. Basic cultured meat paste is prepared. 10 grams of cultured meat cell clusters are mixed with 50 grams of chicken breast paste, and 1.8 grams of salt, 9 grams of soybean oil, and 9 grams of ice water are added. The mixture is initially stirred evenly at 4°C to obtain the basic meat paste base. 90 grams of the above basic meat paste base are taken, and 10 grams of composite modifier A are added. The mixture is placed in a chopper at 4°C and chopped for 5 minutes until uniformly mixed. The mixed meat paste is poured into sausage casings and heated in an 85°C water bath for 30 minutes to gel, followed by cooling at 4°C for 12 hours to obtain the final gel sample.

[0043] Existing technologies typically involve adding a single protein, such as soy protein isolate, or a single starch, such as native starch or modified starch, to cultured meat paste in an attempt to improve texture. While adding soy protein isolate alone can increase gel firmness, the resulting product tends to be hard and dry, lacking elasticity, with poor water retention and a tough texture. Adding distarch phosphate alone can improve the tenderness of the product, but the gel network structure is fragile, lacking support, making it brittle when sliced, and its oil and water retention is also unsatisfactory, failing to create a firm and juicy meat texture. In contrast, this embodiment combines soy protein isolate with distarch phosphate. This specific combination of soy protein isolate and distarch phosphate can address the inherent defects of the loose protein network and weak self-support in cultured meat paste by constructing a complementary and enhanced composite gel system. Soy protein isolate provides a robust three-dimensional network framework, while phosphate distarch effectively fills and softens this network. Together, they significantly enhance the gel strength, elasticity, and water and oil retention of the final product, thereby comprehensively improving the texture and taste of cultured meat and making it more in line with consumers' sensory expectations for meat products. This provides a core material foundation for improving the quality of cultured meat products.

[0044] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste includes the following steps: 1) Chop and mix the cultured meat paste base and the compound improver at a temperature below 4°C. The compound improver includes soy protein isolate and distarch phosphate in a mass ratio of 1~9:9~1. The amount of the compound improver added is 5%~15% of the total weight of the cultured meat paste. 2) Degas the chopped meat by centrifuging at 800-1200 g for 2-4 minutes; 3) Place the degassed minced meat in a water bath at 80-90℃ and heat for 25-35 minutes to gel; 4) Store the gelled product at 2~6℃.

[0045] One specific implementation is as follows: Prepare 100 grams of cultured meat paste base, which consists of 10 grams of cultured meat, 50 grams of chicken breast paste, 1.8 grams of salt, 9 grams of soybean oil, and 9 grams of ice water. Separately, take 10 grams of a compound improver, which is a dry mixture of 2 grams of soy protein isolate and 8 grams of phosphate distarch. Place the base and improver in a chopper at 4°C and chop for 5 minutes until uniformly mixed. Divide the mixed meat paste into portions and centrifuge at 1000g for 3 minutes to remove air bubbles. Then, fill the meat paste into molds and heat in an 85°C water bath for 30 minutes to allow it to fully gel. Finally, transfer the molds to a 4°C freezer to cool and store for at least 12 hours to obtain the final gelled product.

[0046] This embodiment maintains the functional activity of the material through forced low-temperature chopping, removes air bubbles that disrupt texture homogeneity through precise centrifugation, ensures the full formation of the gel network through optimized water bath heating, and stabilizes the gel structure through standardized cooling. The entire process is interconnected, solidifying the effects of the composite modifier into the product through a repeatable process, thereby enabling the stable production of cultured meat gel products with a dense structure, uniform slices, and excellent elasticity and water retention.

[0047] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste, wherein soy protein isolate is prepared by the following steps: After crushing and sieving soybeans, they are mixed with n-hexane at a material-to-liquid ratio of 1:3 (w / v) to defatted soybean flour. The defatted soybean flour was dissolved in water at a ratio of 1:12, the pH was adjusted to 7.0 with an alkaline solution, the mixture was stirred and centrifuged, and the supernatant was collected. Adjust the pH of the supernatant to 4.5 with acid solution, centrifuge, and collect the protein precipitate; The protein precipitate was redissolved in water, and the pH was adjusted to neutral to obtain a protein solution. The protein solution was subjected to high-pressure homogenization at a pressure of 4-6 MPa. The homogenized solution was freeze-dried to obtain the soy protein isolate.

[0048] One feasible method for preparing soy protein isolate is as follows: Soybeans are pulverized and passed through a 40-mesh sieve. The soy flour is mixed with n-hexane at a ratio of 1:3, and defatted at room temperature to obtain defatted soy flour. This soy flour is dissolved in water at a ratio of 1:12, and the pH is adjusted to 7.0 with sodium hydroxide. After stirring for 1 hour, the mixture is centrifuged at 8000g for 20 minutes, and the supernatant is collected. The pH of the supernatant is adjusted to 4.5 with hydrochloric acid, and the protein precipitate is collected by centrifugation at 3000g for 10 minutes. The precipitate is redissolved in water and adjusted back to neutral to obtain a protein solution. This solution is homogenized three times under high pressure at 5 MPa. Finally, the homogenized solution is freeze-dried to obtain a white powdery soy protein isolate.

[0049] This method obtains high-purity protein through an alkali-dissolving and acid-precipitating process. The crucial high-pressure homogenization treatment effectively improves the solubility and dispersibility of the protein, making it easier to form a uniform and delicate gel network. The resulting protein raw material has stable properties, providing a core protein component with strong gelling ability and minimal batch-to-batch variation for composite modifiers. This fundamentally ensures the reliability of the modifier formulation and the long-term stability of the product's texture.

[0050] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste involves dispersing cassava starch in an aqueous solution and adjusting its mass fraction to 40% (w / w), and adjusting the pH to alkaline; adding sodium trimetaphosphate at 0.05% of the dry weight of the cassava starch, and reacting the mixture in a constant temperature water bath at 40°C for 3 hours; after the reaction is completed, washing the product several times with water, collecting the precipitate and dehydrating and drying it, then drying it overnight, pulverizing it and passing it through a 100-mesh sieve to obtain the phosphate distarch.

[0051] One feasible method for preparing phosphate distarch involves the following steps: Cassava starch is dispersed in water to prepare a starch slurry with a mass fraction of 40%. The pH of the starch slurry is adjusted to alkaline using sodium hydroxide solution. Sodium trimetaphosphate, a cross-linking agent, is added at 0.05% of the dry starch mass and mixed thoroughly. The mixture is then placed in a 40°C constant temperature water bath and reacted continuously for 3 hours. After the reaction, the product is filtered and washed four times repeatedly with a large amount of deionized water. The filter cake is dried overnight in a 40°C oven. The dried lumps are then pulverized and passed through a 100-mesh sieve to obtain a fine powder of phosphate distarch.

[0052] This embodiment significantly improves the functional properties of starch. The resulting phosphate distarch exhibits a higher gelatinization temperature, better thermal stability and shear resistance, more stable paste viscosity, and forms a gel with high strength, good elasticity, and resistance to aging. Using this modified starch as a component of a composite improver, it can generate stronger and more stable interactions with the soybean protein network during thermal processing, forming a dense composite gel structure with excellent water-holding capacity. This more reliably achieves an overall textural improvement in the firmness, elasticity, and juiciness of the cultured meat paste.

[0053] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste, in step 3), the heat-induced gelation treatment specifically includes: The mixed minced meat was centrifuged at 1000 g for 3 minutes to remove air bubbles, then heated in a water bath at 85°C for 30 minutes to form a gel. Finally, the formed gel was stored at 4°C.

[0054] One specific implementation is as follows: Take approximately 50 grams of the chopped and mixed minced meat sample, divide it into two 50 ml centrifuge tubes, and precisely balance them. Place the centrifuge tubes symmetrically into the centrifuge rotor, set the centrifugal force to 1000g, and the running time to 3 minutes. After centrifugation, remove the tubes and observe; the minced meat should be gathered at the bottom of the tube, with a firm texture and no visible air pockets inside. Use a scraper to completely remove the degassed, dense minced meat and fill it into a pre-prepared cylindrical stainless steel mold. Gently shake the mold to ensure it is filled tightly without gaps. Prepare a constant temperature water bath, fill it with sufficient water, set the temperature controller to 85℃, and start heating. After the water temperature stabilizes at 85℃, completely immerse the mold containing the minced meat in the water and start timing. Maintain a constant water bath temperature and continue heating for 30 minutes. After heating, remove the mold with tongs and immediately transfer it to a freezer or low-temperature water bath set to 4℃ for rapid cooling and shaping, and store it under these conditions.

[0055] This embodiment removes physical obstacles to subsequent homogeneous gelation by specifying a degassing operation of 1000g centrifugation for 3 minutes. The clearly defined condition of heating in an 85℃ water bath for 30 minutes has been proven to be the optimal temperature and time window for moderate protein denaturation, complete starch gelatinization, and the formation of a composite gel through their synergistic interaction. This condition ensures uniform heat penetration, allowing the entire minced meat system to complete the gelation reaction synchronously and fully, forming a continuous, stable, and water-holding network structure. Subsequent rapid cooling effectively locks in this structure. This precisely combined process ensures that the gel product has highly consistent cohesiveness, elasticity, and slicing properties, significantly improving the textural quality and production stability of the final product.

[0056] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste is provided, wherein the cultured meat paste substrate comprises cultured meat, animal-derived meat, salt, oil and water; wherein the mass ratio of cultured meat to animal-derived meat is 1:5~20, the amount of salt added is 1~3% of the total weight of the substrate, the amount of oil added is 10~20%, and the amount of water added is 10~20%.

[0057] One specific implementation is as follows: First, prepare cultured meat cell clusters and disperse them into a paste through appropriate mechanical processing. Prepare fresh pork tenderloin, remove visible fascia and fat, and grind it into a fine-textured paste using a meat grinder. Accurately weigh 8 grams of cultured meat paste and 80 grams of pork tenderloin paste into a mixing bowl; at this point, the mass ratio of cultured meat to animal-derived meat is 1:10. Add refined salt to the mixed meat paste, the amount added being 1.5% of the total weight of the 88 grams of base material, i.e., 1.32 grams. Then add edible sunflower seed oil, the amount added being 12% of the total weight of the base material, i.e., 10.56 grams. Finally, add an ice-water mixture, the amount added being 18% of the total weight of the base material, i.e., 15.84 grams. Use a stirring spatula to initially mix all the ingredients evenly until the salt dissolves and the oil and water are initially emulsified, thus obtaining a homogeneous basic cultured meat paste base.

[0058] This embodiment cleverly combines the future technological characteristics of cultured meat with the sensory advantages of traditional meat, giving the product a more acceptable flavor base. The addition of salt is clearly defined within a range of 1-3%, ensuring both effective extraction of myofibril protein and promotion of salt-soluble protein dissolution to form a strong gel network, while also providing a suitable base of saltiness. Simultaneously, the addition of oil and water is limited to a range of 10-20% respectively, scientifically setting the product's fat content and water activity, which directly affects the final product's juiciness, tenderness, flavor release, and overall texture smoothness.

[0059] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste further includes: before chopping and mixing in step 1), measuring the initial hardness and initial water-holding capacity of the cultured meat paste base material, wherein the initial hardness is measured using a texture analyzer and the initial water-holding capacity is measured using a centrifugation method; If the initial hardness is less than 2.94 N, the amount of the composite improver added in step 1) is controlled to be 10% to 15% of the total weight of the cultured meat paste; If the initial water-holding capacity is less than 65%, the mass ratio of soy protein isolate to phosphate distarch in the compound improver in step 1) is controlled to be 6~9:4~1.

[0060] One specific implementation is as follows: Before formal production begins, three representative samples are randomly selected from a batch of cultured meat paste to be processed. Using a texture analyzer with a cylindrical probe, the samples are pressed down at a specific test rate, and the average initial hardness of the three samples is measured to be 3.2 N. Three more samples are taken, and their water-holding capacity is determined using the standard centrifugation method, calculating an average initial water-holding capacity of 68%. Based on the set decision threshold, the average initial hardness of the current paste (3.2 N) is higher than 2.94 N, while the average initial water-holding capacity (68%) is higher than 65%. According to the rules, since the initial hardness is not lower than the threshold, the total amount of the compound improver can be set at the lower limit or median of the conventional range, for example, 8% of the total weight of the cultured meat paste. Since the initial water-holding capacity is not lower than the threshold, the mass ratio of soy protein isolate to distarch phosphate in the compound improver can be a conventional ratio, for example, maintained at 2:8. Subsequently, all subsequent production steps are carried out according to the formula determined by this analysis.

[0061] This method makes the implicit differences in raw materials explicit by rapidly and quantitatively detecting two key quality indicators—initial hardness and water-holding capacity—at the front end of the production chain. Based on preset logical rules, it automatically matches the most suitable composite modifier addition scheme for the current raw material condition. This dynamic adjustment mechanism gives the production process preliminary perception and decision-making capabilities, enabling "personalized" processing based on the "constitution" of the raw materials. This effectively overcomes the inherent defect of fixed formulas being unable to adapt to raw material fluctuations, significantly improving the robustness of the production process to raw material differences. It ensures that different batches of raw materials can be guided to similar high-quality endpoints through customized process parameters, greatly guaranteeing the long-term stability and consistency of product texture.

[0062] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste, wherein when the initial hardness of the cultured meat paste substrate is less than 2.94 N and the initial water holding capacity is less than 65%, then in step 1): The amount of the compound improver added is 12% to 14% of the total weight of the cultured meat paste; and, The mass ratio of soy protein isolate to distarch phosphate in the compound improver is controlled at 7~8:3~2.

[0063] One specific implementation is as follows: A newly arrived batch of cultured minced meat substrate is taken and its initial hardness is measured using standard methods to be 2.5 N and its initial water-holding capacity to be 60%. Both of these indicators are lower than the preset judgment thresholds, namely, hardness below 2.94 N and water-holding capacity below 65%. According to requirements, an enhanced intervention program is activated under these dual unfavorable conditions. During formal production, the total amount of the compound improver is precisely set to 13% of the total weight of the minced meat. Simultaneously, the mixing mass ratio of soy protein isolate and phosphate distarch in the compound improver is adjusted to 7.5:2.5. Afterwards, all subsequent processing steps are strictly performed according to this optimized formula.

[0064] This embodiment ensures that the production process still has a strong texture reshaping capability when faced with raw materials with lower quality limits. It can systematically improve the strength and water retention of the gel network, thereby reliably transforming the originally poor raw materials into qualified final products, significantly enhancing the robustness and success rate of the entire production system in the face of raw material fluctuations.

[0065] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste further includes the following steps: 5) The final gel product obtained after cooling and preservation in step 4) is tested for its hardness and water-holding capacity. The target range for the hardness of the finished product is Htarget ± ΔH, and the target range for the water-holding capacity of the finished product is Wtarget ± ΔW; wherein, Htarget is 4.90 N, ΔH is 0.49 N; Wtarget is 75%~85%, and ΔW is 5%; If the finished hardness or water-holding capacity of the final gel product exceeds its corresponding target range, the corresponding initial hardness threshold or initial water-holding capacity threshold will be corrected in the next batch of production. The correction shall be performed in accordance with the following rules: When the hardness of the finished product is lower than the lower limit of its target range (Htarget - ΔH), the initial hardness judgment threshold used in the next batch of production will be increased by 0.05~0.15 N based on 2.94 N; when the hardness of the finished product is higher than the upper limit of its target range (Htarget + ΔH), the initial hardness judgment threshold used in the next batch of production will be decreased by 0.05~0.15 N based on 2.94 N. When the water-holding capacity of the finished product is lower than the lower limit of its target range Wtarget - ΔW, the initial water-holding capacity judgment threshold used in the next batch of production will be increased by 1 to 3 percentage points based on 65%; when the water-holding capacity of the finished product is higher than the upper limit of its target range Wtarget + ΔW, the initial water-holding capacity judgment threshold used in the next batch of production will be decreased by 1 to 3 percentage points based on 65%.

[0066] The specific implementation is as follows: After completing a batch of production, the final gel product is tested. The average hardness of the batch is measured to be 5.5N, and the average water holding capacity is 88%. The measured values ​​are compared with the preset target ranges: the target center value for the hardness is 4.90N, with an allowable deviation of ±0.49N, i.e., the target range is 4.41N to 5.39N; the target range for water holding capacity is 70% to 90%. The comparison shows that the hardness of 5.5N exceeds the upper limit of the target range of 5.39N, while the water holding capacity of 88% falls within the target range. According to the correction rules, because the hardness of the finished product exceeds the standard, the initial hardness judgment threshold for the next batch of production is lowered by 0.1N from the original 2.94N to 2.84N. The water holding capacity threshold remains unchanged at 65% because it does not exceed the standard. This updated threshold will be directly applied to the evaluation of the next batch of raw materials and process decisions.

[0067] This embodiment can automatically optimize key thresholds in front-end decision-making based on the deviation between the actual quality of the final product and the expected target. This mechanism makes the production process no longer open-loop and rigid, but dynamically tracks and locks in the optimal production state, automatically offsetting various slowly changing interference factors. In the long run, this greatly ensures the long-term stability and consistency of product quality, reduces reliance on external human intervention, and realizes the intelligent upgrade of the production process.

[0068] According to one embodiment of the present invention, a method for improving the texture of cultured meat paste includes step 6) after step 4). The gel product obtained in step 4), which has optimized texture and has been cooled and preserved, is used as raw material and is shaped into cultured meat product with a preset three-dimensional macroscopic structure through food additive manufacturing technology. The structured manufacturing specifically includes: loading the gel product into a syringe, extruding it through a nozzle with a diameter of 0.5-2.0 mm at 4-10℃, and printing it layer by layer according to a preset digital model at a printing speed of 5-15 mm / s and a fill rate of 60%-100%. After printing, the formed structure is placed in a steam or water bath environment at 75-85℃ for a secondary gelation treatment for 10-20 minutes to enhance interlayer fusion and overall structural strength.

[0069] One specific implementation is as follows: High-quality meat gel prepared according to the aforementioned method and cooled and stored at 4°C is removed from the mold and cut into appropriate sizes. In a low-temperature, clean environment at 8°C, the gel block is loaded into the barrel of a food-grade 3D printer, and a circular nozzle with a diameter of 1.0 mm is installed. A preset digital model, such as a mesh structure simulating the muscle texture of a sirloin steak, is loaded into the control software. Printing parameters are set: printing speed of 10 mm / s, layer height of 0.8 mm, and internal fill rate of 80%. The equipment is started, and the gel material is uniformly extruded from the nozzle under constant low-temperature extrusion, precisely stacking layer by layer according to the digital model path, ultimately forming a three-dimensional entity with complex internal texture and a specific shape. After printing, the entire formed structure is transferred to a steam oven and subjected to a secondary heat treatment at 80°C for 15 minutes to enhance interlayer fusion and overall structural strength. After cooling, a structurally stable and morphologically realistic customized cultured meat product is obtained.

[0070] This method allows for the free shaping of a product's macroscopic form and internal structure based on digital blueprints, creating whole-piece meat products with biomimetic textures, complex shapes, or specific functional structures. Subsequent secondary gelation ensures the integrity and durability of the printed structure. This grants cultured meat products unprecedented design freedom and morphological realism, enabling them to better simulate and replace diverse traditional meats.

[0071] According to one embodiment of the present invention, a composite modifier for improving the texture of cultured meat slurry and a method for improving the texture of cultured meat slurry include the following: 1. SPI Preprocessing Soybeans were pulverized using a grinder, and the soybean flour passing through a 40-mesh sieve was collected. The soybean flour was defatted and mixed with n-hexane at a ratio of 1:3 (w / v). After stirring at room temperature for 3 h, the mixture was filtered using a vacuum pump. The defatted soybean flour was dissolved in water at a ratio of 1:12, and the pH was adjusted to 7.0 using 2 mol / L sodium hydroxide. After stirring thoroughly for 1 h, the mixture was centrifuged at 8000 g for 20 min to remove the precipitate and obtain the supernatant. The supernatant was adjusted to pH 4.5 using 2 mol / L hydrochloric acid, and the precipitate was collected after centrifugation at 3000 g for 10 min. 5% (w / v) of the precipitate was redissolved in deionized water and neutralized to pH 7.5. The sample was homogenized three times using a high-pressure homogenizer at 5 MPa. The SPI solution was then lyophilized to obtain the SPI sample, which was stored at -80℃ for later use.

[0072] 2. Starch Pretreatment Cassava starch was dispersed in an aqueous solution and the mass fraction was adjusted to 40% (w / w). The pH was adjusted to alkaline with 1.0 mol / L sodium hydroxide. Sodium trimetaphosphate was added at 0.05% of the dry starch. The mixture was reacted in a constant temperature water bath at 40°C for 3 h. After the reaction was completed, the mixture was washed with water 4 times, the precipitate was collected, dehydrated and dried, placed in an oven at 40°C overnight, pulverized and passed through a 100-mesh sieve. The processed cross-linked starch was named MT and collected and stored in a refrigerator at 4°C for later use.

[0073] 3. Preparation and grouping of meat paste gels cultured with different SPI and MT ratios By adjusting the ratio of SPI to MT, cultured meat paste gels with different network structures were prepared. Chicken breast and cultured meat were mixed at a mass ratio of 10:1 as the base material, along with 2% salt, 15% oil, and 15% ice water. Eight groups were set up in the experiment: a control group (CK, without texture modifier) ​​consisting of traditional meat, and seven experimental groups (with texture modifier added at SPI:MT ratios of 10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, all at 10% of the total system weight). The mixtures were halved and mixed using a meat grinder at below 4 ℃, centrifuged at low speed (1000 g, 3 min) to remove air bubbles, and then heated in an 85 ℃ water bath for 30 min to form a gel. The gels were then stored at 4 ℃ for later use.

[0074] 4. Steady-state shear measurement of the rheological properties of minced meat. Steady-state shear tests were performed on raw minced meat at 20 °C using a rheometer to characterize its processing flow behavior. The samples were placed between measuring plates (1000 μm gap), with shear rates starting from 0.1 s⁻¹. -1 Linearly increase to 100 s -1 The apparent viscosity was recorded as a function of shear rate. The Ostwald de Waele power-law model (η=Kγ) was used. n-1 The flow curves were fitted to obtain the consistency coefficient (K) and flow behavior index (n), which were used to quantitatively evaluate the effects of different compound ratios on the viscosity and shear thinning degree of minced meat.

[0075] 5. Frequency scanning measurement of the dynamic viscoelasticity of minced meat The linear viscoelasticity of minced meat was analyzed using a frequency scanning mode. First, a strain scan (0.1%–100%) was performed at 20 °C and 1 Hz to determine the linear viscoelastic region (LVR). Then, a frequency scan was performed within the LVR (selecting 1% strain), ranging from 1 to 100 Hz, recording the changes in storage modulus (G′) and loss modulus (G′′). Power-law models (log G′ = log a′ + b′ log f; log G′′ = log a′′ + b′′ log f) were used to fit the data, with parameters a′ and a′′ reflecting the absolute magnitude of the modulus, and b′ and b′′ reflecting the frequency dependence, to evaluate the strength and stability of the gel network structure.

[0076] 6. Determination of the water-holding capacity of cultured meat paste gel The water-holding capacity of the gel was evaluated by combining centrifugation loss rate and cooking loss rate. ① Centrifugation loss rate: Accurately weigh 1.0 g of gel sample (M1), wrap it in filter paper, place it in a centrifuge tube, and centrifuge at 8000 g for 10 min. Weigh the filter paper package before centrifugation (M2) and the mass after centrifugation (M3), and calculate the centrifugation loss rate according to the formula [(M2–M3) / M1] × 100%. ② Cooking loss rate: Weigh the gel before cooking (M4), seal it in a cooking bag, heat it in an 80℃ water bath for 30 min, cool it, wipe off the surface moisture, and weigh it (M5). Calculate the cooking loss rate according to the formula [(M4–M5) / M4] × 100%. Each sample was measured three times.

[0077] 7. Determination of the gel texture of cultured meat paste Texture profile analysis (TPA) was performed using a texture analyzer. Gels cooled to room temperature were cut into regular cylinders and tested using a P / 5S probe. The parameters were set as follows: test rate 120 mm / min, trigger force 0.5 N, deformation percentage 20%, and interval 5 s. Hardness, elasticity, cohesiveness, adhesiveness, and chewiness were measured to quantify the sensory texture differences of gels with different blending ratios.

[0078] 8. Observation of the microstructure of cultured meat paste gel The ultrastructure of the gel was observed using scanning electron microscopy. The sample was cut into 3 mm × 2 mm × 5 mm cuboid pieces with a sharp blade and fixed in a 2.5% glutaraldehyde solution for 24 h. These pieces were then fixed onto a dedicated metal sample stage, sputtered with gold using an Eiko IB5 ion sputtering system, and the sample stage containing the sample was pushed into the scanning electron microscope chamber. A vacuum was drawn, and the cross-sectional microstructure of the sample was observed at 100x and 50x magnification under an accelerating voltage of 10.0 kV. The continuity, uniformity, and pore structure of the gel network were analyzed.

[0079] 9. Determination of moisture distribution in cultured meat paste gel The state and mobility of water in the gel were determined using a low-field nuclear magnetic resonance (NMR) analyzer. Water content in the samples was detected using an LF-NMR analyzer. Specific parameters were selected for self-testing of an alcohol standard sample. The sample was placed in the cannula, and the test parameters were set as follows: sampling frequency of 200 kHz, digital gain of 3, analog gain of 20, accumulation count of 4, waiting time of 3500 ms, and echo count of 10000.

[0080] 10. Analysis of intermolecular forces in cultured meat paste gel Chemical force analysis was used to determine the main molecular forces maintaining gel stability. 2.0 g of gel was divided into 10 mL solutions of S1, S2, S3, and S4, respectively. S1, S2, S3, and S4 were S1 (0.05 mol / L NaCl), S2 (0.6 mol / L NaCl), S3 (0.6 mol / L NaCl, 1.5 mol / L urea), and S4 (0.6 mol / L NaCl, 8 mol / L urea), respectively. The gel was homogenized in an ice bath (2000 r / min, 2 min), allowed to stand at 4 ℃ for 2 h, and then centrifuged at 4 ℃ and 10000×g for 15 min. The supernatant was collected, and protein concentration was determined using the biuret method. Results are expressed as soluble protein (g) / supernatant (L). Ionic bond content = S2 - S1, hydrogen bond content = S3 - S2, and hydrophobic interaction = S4 - S3.

[0081] This invention provides a composite modifier for improving the texture of cultured meat paste, comprising the following steps: Step (1) Prepare cultured meat paste gels with different SPI to starch ratios; Step (2) Analyze the rheological behavior and apparent viscosity changes of the minced meat by steady-state shear measurement; Step (3) uses frequency scanning measurement to evaluate the dynamic viscoelastic characteristics of the minced meat; Step (4) Conduct creep recovery experiments to study the deformation and recovery behavior of minced meat; Step (5) Analyze the changes in storage modulus and loss modulus of minced meat during heating and cooling through temperature scanning experiments; Step (6) Use a colorimeter to measure the brightness, redness and yellowness values ​​of the samples before and after cooking; Step (7) Use a texture analyzer to determine the hardness, elasticity, adhesiveness and chewiness of the meat paste gel; Step (8) The water-holding capacity and cooking loss rate of the minced meat were determined by centrifugation and cooking methods; Step (9) Analyze the distribution and state of moisture in the minced meat using low-field nuclear magnetic resonance; Step (10) Observe the microstructure of the meat paste gel using a scanning electron microscope; Step (11) analyzes the ionic bonds, hydrogen bonds and hydrophobic interactions in the gel through chemical forces.

[0082] like Figures 1 to 11 As shown, this invention provides a method for regulating the gel properties of cultured meat paste based on the ratio of SPI to starch. The method includes the following steps: rheological and gel performance tests: preparing cultured meat paste gels with different SPI to starch ratios (SPI:MT=10:0, 8:2, 6:4, 5:5, 4:6, 2:8, 0:10); analyzing the apparent viscosity and rheological behavior of the paste through steady-state shear measurement; evaluating the dynamic viscoelastic characteristics of the paste using frequency scanning measurement; studying the deformation and recovery behavior of the paste through creep recovery experiments; and analyzing the changes in storage modulus (G′) and loss modulus (G′′) of the paste during heating and cooling through temperature scanning experiments. Gel structure characterization experiments: The brightness (L), redness (a), and yellowness (b*) values ​​of the samples before and after cooking were measured using a colorimeter; the hardness, elasticity, adhesiveness, and chewiness of the meat paste gel were measured using a texture analyzer; the water-holding capacity and cooking loss rate of the meat paste were determined using centrifugation and cooking methods; the distribution and state of water in the meat paste were analyzed by low-field nuclear magnetic resonance; the microstructure of the meat paste gel was observed using a scanning electron microscope; and the ionic bonds, hydrogen bonds, and hydrophobic interactions in the gel were analyzed by chemical forces.

[0083] In the above scheme, as a preferred option, in step (1), the ratio of SPI and MT starch is 10% of the total weight of the system added to the cultured meat paste, and the mixture is heated in a water bath at 85°C for 30 min to form a gel.

[0084] In the above scheme, as a preferred embodiment, in step (2), a rheometer is used at 25°C with a current of 0.1–100 s. -1 Steady-state shear tests were conducted on the shear rate, and the apparent viscosity change was fitted using a power-law model.

[0085] In the above scheme, as a preferred option, in step (5), the temperature scanning experiment is set with a heating rate of 5 ℃ / min, from 25℃ to 85℃, held for 600 s and then cooled to 25℃ at the same rate, with an angular frequency of 0.1 Hz and a strain of 1%.

[0086] In the above scheme, as a preferred option, in step (7), the texture test parameters are set as follows: test rate 120 mm / min, trigger force 0.5 N, deformation percentage 20%, and interval time 5 s.

[0087] In the above scheme, as a preferred option, in step (8), the centrifugation loss rate is measured by centrifuging 8000 g for 10 min and then measuring the mass difference before and after, and the cooking loss rate is measured by heating in a water bath at 80℃ for 30 min and then cooling and then measuring the mass difference before and after.

[0088] In the above scheme, as a preferred option, in step (10), the scanning electron microscope observation conditions are an accelerating voltage of 10.0 kV and a magnification of 500 times.

[0089] In the above scheme, as a preferred embodiment, in step (11), the chemical force extraction experiment uses solutions containing different concentrations of NaCl and urea to extract proteins related to ionic bonds, hydrogen bonds and hydrophobic interactions, and the protein concentration is determined by the biuret method.

[0090] To enable those skilled in the art to better understand the technical solution of this invention, the following description uses cultured meat paste gels containing different SPI:MT ratios (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, 0:10) prepared by the inventors as the research object: A method for regulating the gel properties of cultured meat paste based on the ratio of SPI to starch includes the following main steps: Step (1) Prepare cultured meat paste gels with different SPI to starch ratios; Step (2) Analyze the rheological behavior and apparent viscosity changes of the minced meat by steady-state shear measurement; Step (3) uses frequency scanning measurement to evaluate the dynamic viscoelastic characteristics of the minced meat; Step (4) Conduct creep recovery experiments to study the deformation and recovery behavior of minced meat; Step (5) Analyze the changes in storage modulus and loss modulus of minced meat during heating and cooling through temperature scanning experiments; Step (6) Use a colorimeter to measure the brightness, redness and yellowness values ​​of the samples before and after cooking; Step (7) Use a texture analyzer to determine the hardness, elasticity, adhesiveness and chewiness of the meat paste gel; Step (8) The water-holding capacity and cooking loss rate of the minced meat were determined by centrifugation and cooking methods; Step (9) Analyze the distribution and state of moisture in the minced meat using low-field nuclear magnetic resonance; Step (10) Observe the microstructure of the meat paste gel using a scanning electron microscope; Step (11) Analyze the contributions of ionic bonds, hydrogen bonds and hydrophobic interactions in the gel through chemical force experiments.

[0091] Results and Analysis 1. Preparation and grouping design of cultured meat paste gels with different SPI to starch ratios The key to improving the texture of minced meat gel lies in constructing a continuous and stable three-dimensional network structure. The combination of soy protein isolate (SPI) and distarch phosphate (MT) can be thermally induced to assemble into a composite gel system, effectively improving its rheological properties and texture. Therefore, this study set up experimental groups with SPI:MT ratios of 10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10 (each added at 10% of the total system weight), and a control group (CK) of traditional minced meat without SPI and MT. Gels were prepared by heating in a water bath at 85 ℃ for 30 min.

[0092] 2. Steady-state shear measurement analysis of the rheological behavior and apparent viscosity changes of minced meat with different compound ratios The apparent viscosity and shear thinning behavior of minced meat directly affect its processing characteristics and final texture. Steady-state shear tests (0.1–100 s⁻¹) were conducted using a rheometer at 20 °C. -1 ). Figure 1 The variation of apparent viscosity of minced meat with shear rate was shown. The viscosity of both the control and experimental samples decreased with increasing shear rate, a typical characteristic of shear-thinned (pseudoplastic) fluids. Compared to the control group, the apparent viscosity of minced meat increased after the addition of SPI, SPI / MT, and MT texture modifiers. Theoretically, the apparent viscosity of a gelling system increases rapidly due to network formation; therefore, the addition of SPI and MT to minced meat creates a denser network structure, leading to a rapid increase in apparent viscosity. SPI and MT starch, acting as fillers, form an interpenetrating gel network with meat proteins, which helps improve the water retention and texture of the final product. The addition of SPI or MT starch can further promote network formation through chemical forces, thereby increasing apparent viscosity. Furthermore, the interaction between protein and starch forms a stable gel structure, which can improve the quality of meat products.

[0093] Among them, the SPI:MT=10:0 group (pure SPI) had the highest initial viscosity. As the MT ratio increased (i.e., the SPI ratio decreased), the apparent viscosity at the same shear rate showed a decreasing trend. The power-law model showed a good fit (R²). 2 The change in the consistency coefficient K value (>0.99) further confirms the above trend: the pure SPI group has the largest K value (783.32 Pa·s). n The pure MT group had the lowest viscosity (457.29 Pa·sⁿ), indicating that SPI played a more prominent role in improving the viscosity and structural strength of the system, while the addition of starch enhanced the fluidity of the system.

[0094] 3. Frequency scanning measurement to evaluate the dynamic viscoelastic characteristics of minced meat with different compound ratios. Dynamic viscoelasticity is an important indicator reflecting the strength of the internal network structure of a gel. Frequency scanning (1-100 Hz) was performed at 20℃ and 1% strain. Figure 2 As shown, the storage modulus (G′) of all samples was higher than the loss modulus (G′′), exhibiting solid-like behavior dominated by elasticity. After adding SPI or MT, the G′ and G′′ values ​​of the samples were significantly higher than those of the CK group ( P The value <0.05 indicates that the exogenous additive enhances the elasticity of the gel network through interaction with meat proteins. A higher SPI proportion corresponds to larger G′ and G′′ values, suggesting that SPI is superior to MT in enhancing gel elasticity. The trend of the power-law model fitting parameter a′ (representing elasticity) is consistent with this, with the pure SPI group exhibiting the highest a′ value.

[0095] 4. Creep recovery experiments were conducted to study the deformation and recovery behavior of minced meat with different compound ratios. Creep recovery tests can be used to evaluate the long-term stability and elastic recovery ability of gels. For example... Figure 3 As shown, all samples exhibited typical viscoelastic creep recovery curves. The pure MT group (SPI:MT=0:10) showed the smallest maximum strain (γT) and the highest recovery rate (57.65%), indicating that its gel network has strong resistance to deformation and good elastic recovery. In contrast, the pure SPI group had the lowest recovery rate (11.57%), indicating that its gel network underwent more permanent deformation after being subjected to stress. With the increase of MT ratio, the creep rate of the gel decreased and the recovery rate increased, indicating that the introduction of starch helps to form a more elastic and structurally stable gel network.

[0096] 5. Temperature scanning experiment analysis of changes in storage modulus and loss modulus during heating / cooling. Temperature scanning revealed the process of heat-induced gel formation. For example... Figure 4 As shown, during the heating process from 25℃ to 85℃ and then cooling, the G′ of all samples exhibited a trend of initially decreasing slightly (protein denaturation and depolymerization), then increasing sharply (protein aggregation and gelation), and finally continuing to increase during the cooling stage. Compared with the CK group, the G′ value of the samples with added SPI / MT was significantly higher at 85℃ (P<0.05). Notably, the SPI:MT=2:8 group had the highest G′ values ​​at both the heating and cooling endpoints, indicating that at this specific ratio, SPI and MT produced the best synergistic effect, forming a composite gel network with optimal mechanical properties.

[0097] 6. Analysis of color difference, texture, and water retention: Sensory and physicochemical qualities of gels with different blending ratios. like Figure 5 , 6 As shown in Figures 7, the addition of SPI significantly reduces gel brightness (L value) and increases yellowness (b value), while the addition of MT partially offsets this effect, making the color closer to that of traditional meat products. Texture analysis shows that pure SPI gel has the highest hardness but poor water retention (high cooking loss rate). As the proportion of MT increases, gel hardness, adhesiveness, and chewiness gradually decrease and tend to level off. The hardness (14.93 N) of the SPI:MT=2:8 group is not significantly different from that of the CK group (14.59 N), and the cohesion is moderate, exhibiting a texture that is easy to process and chew. In terms of water retention, the SPI:MT=2:8 group shows the lowest cooking loss rate and centrifugal loss rate, proving that the composite gel network formed at this ratio can most effectively bind water.

[0098] 7. Low-field nuclear magnetic resonance and scanning electron microscopy reveal the water distribution and microstructure of the gel. Moisture state was analyzed by low-field nuclear magnetic resonance (NMR). Figure 8 The study found that the pure SPI gel had the highest proportion of free water (13.04%), which is consistent with its high centrifugation loss rate. After adding MT, the proportion of free water decreased, while the proportion of non-flowing water increased, and the relaxation time shifted to the left, indicating that water was more tightly bound within the starch-protein gel network. Scanning electron microscopy results (…) Figure 9 The results show that the pure SPI gel structure is uneven and has large pores; the pure MT gel structure is continuous but lacks rigid support; while the microstructure is the most dense and uniform when SPI:MT=2:8, starch granules are uniformly embedded and filled in the three-dimensional protein network, forming a continuous and uniform composite gel structure, which is consistent with the optimal water holding and texture results.

[0099] 8. Chemical force analysis clarifies the interaction mechanism between SPI and starch. Analysis of intermolecular forces in gels using different solvent extraction methods Figure 11The results showed that SPI enhanced gel strength under the influence of hydrophobic interactions; starch weakened hydrophobic interactions and strengthened hydrogen bonds, which also improved the gel strength of the minced meat, explaining the changes in the gel strength and rheological properties of the minced meat. At a 2:8 ratio, starch enhanced hydrogen and ionic bonds, while SPI provided network support. Under non-covalent interactions (hydrophobic interactions), these forces likely reached an optimal balance among SPI, starch, and water, collectively minimizing cooking losses. The results indicate that hydrophobic interactions are the most important force maintaining gel network stability. The pure SPI gel exhibited the highest proportion of hydrophobic interactions. With increasing MT ratio, the proportion of hydrogen and ionic bonds in the gel increased, while the proportion of hydrophobic interactions decreased. At the optimized SPI:MT ratio of 2:8, hydrophobic interactions, hydrogen bonds, and ionic bonds reached a balance, jointly supporting a stable gel system that effectively locks in water (hydrogen bonding) and possesses good elasticity and strength (hydrophobic interactions and ionic bonds).

[0100] This embodiment provides a practical solution to the loose texture problem existing in the industrialization process of cultured meat. It offers a method for optimizing the gel performance of cultured meat paste based on the ratio of soy protein isolate (SPI) to distarch phosphate (MT). By systematically adjusting the SPI:MT ratio (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, 0:10), the texture, water-holding capacity, rheological properties, and microstructure of the cultured meat paste are significantly improved, providing a reliable technical solution and theoretical basis for high-quality processing of cultured meat products. When the SPI:MT ratio is 2:8, the overall gel performance is optimal: the storage modulus (G′) reaches its peak after heat treatment at 85℃, increasing by approximately 65% ​​compared to the control group; the cooking loss rate is reduced to the lowest level (approximately 40% less than the control group); the centrifugation loss rate is significantly reduced (approximately 50% less than the pure SPI group); the gel hardness (14.93 N) is not significantly different from that of traditional meat products, while elasticity and water-holding capacity are significantly improved. Low-field NMR analysis showed that this ratio resulted in the lowest proportion of free water and the strongest water-binding capacity. Scanning electron microscopy (SEM) also showed this. Figure 10 Observations confirmed that a continuous, dense, and uniform protein-starch dual-network gel structure was formed at this point, with minimal micropores and optimal structural stability. Intermolecular force analysis further clarified that at this ratio, hydrophobic interactions, hydrogen bonds, and ionic bonds reached an optimal balance, jointly supporting the formation of a high-performance gel.

[0101] This texture modifier can effectively mimic the texture and taste of traditional meat, reducing dependence on animal resources and aligning with the concept of sustainable development. The process is simple, the raw material cost is controllable, and it is easy to scale up production, which is expected to accelerate the marketization of cultivated meat products.

[0102] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and embodiments shown and described herein.

Claims

1. A composite improver for enhancing the texture of cultured meat paste, characterized in that, include: Soy protein isolate and distarch phosphate, in a mass ratio of 1~9:9~1.

2. A method for improving the texture of cultured meat paste, characterized in that, Includes the following steps: 1) Chop and mix the cultured meat paste base and the compound improver at a temperature below 4°C. The compound improver includes soy protein isolate and distarch phosphate in a mass ratio of 1~9:9~1. The amount of the compound improver added is 5%~15% of the total weight of the cultured meat paste. 2) Degas the chopped meat by centrifuging at 800-1200 g for 2-4 minutes; 3) Place the degassed minced meat in a water bath at 80-90℃ and heat for 25-35 minutes to gel; 4) Store the gelled product at 2~6℃.

3. The method for improving the texture of cultured meat paste as described in claim 2, characterized in that, Soy protein isolate is prepared through the following steps: After crushing and sieving soybeans, they are mixed with n-hexane at a material-to-liquid ratio of 1:3 (w / v) to defatted soybean flour. The defatted soybean flour was dissolved in water at a ratio of 1:12, the pH was adjusted to 7.0 with an alkaline solution, the mixture was stirred and centrifuged, and the supernatant was collected. Adjust the pH of the supernatant to 4.5 with acid solution, centrifuge, and collect the protein precipitate; The protein precipitate was redissolved in water, and the pH was adjusted to neutral to obtain a protein solution. The protein solution was subjected to high-pressure homogenization at a pressure of 4-6 MPa. The homogenized solution was freeze-dried to obtain the soy protein isolate.

4. The method for improving the texture of cultured meat paste as described in claim 2, characterized in that, Cassava starch was dispersed in an aqueous solution and its mass fraction was adjusted to 40% (w / w). The pH was adjusted to alkaline. Sodium trimetaphosphate at 0.05% of the dry weight of the cassava starch was added. The mixture was placed in a constant temperature water bath at 40°C and reacted for 3 hours. After the reaction was completed, the product was washed with water several times, the precipitate was collected and dehydrated and dried, then dried overnight. After pulverization, it was passed through a 100-mesh sieve to obtain the phosphate distarch.

5. The method for improving the texture of cultured meat paste as described in claim 2, characterized in that, Step 3) specifically includes the thermally induced gelation treatment: The mixed minced meat was centrifuged at 1000 g for 3 minutes to remove air bubbles, then heated in a water bath at 85°C for 30 minutes to form a gel. Finally, the formed gel was stored at 4°C.

6. The method for improving the texture of cultured meat paste as described in claim 5, characterized in that, The cultured meat base material comprises cultured meat, animal-derived meat, salt, oil, and water; wherein the mass ratio of cultured meat to animal-derived meat is 1:5~20, the amount of salt added is 1~3% of the total weight of the base material, the amount of oil added is 10-20%, and the amount of water added is 10-20%.

7. The method for improving the texture of cultured meat paste as described in claim 3, characterized in that, Also includes: Before chopping and mixing in step 1), the initial hardness and initial water holding capacity of the cultured meat paste base are measured. The initial hardness is measured using a texture analyzer, and the initial water holding capacity is measured using centrifugation. If the initial hardness is less than 2.94 N, the amount of the composite improver added in step 1) is controlled to be 10% to 15% of the total weight of the cultured meat paste; If the initial water-holding capacity is less than 65%, the mass ratio of soy protein isolate to phosphate distarch in the compound improver in step 1) is controlled to be 6~9:4~1.

8. The method for improving the texture of cultured meat paste as described in claim 7, characterized in that, When the initial hardness of the cultured meat paste substrate is less than 2.94 N and the initial water holding capacity is less than 65%, then in step 1): The amount of the compound improver added is 12% to 14% of the total weight of the cultured meat paste; and, The mass ratio of soy protein isolate to distarch phosphate in the compound improver is controlled at 7~8:3~2.

9. The method for improving the texture of cultured meat paste as described in claim 8, characterized in that, It also includes the following steps: 5) The final gel product obtained after cooling and preservation in step 4) is tested for its hardness and water-holding capacity. The target range for the hardness of the finished product is Htarget ± ΔH, and the target range for the water-holding capacity of the finished product is Wtarget ± ΔW; wherein Htarget is 4.90 N, ΔH is 0.49 N; Wtarget is 75%~85%, and ΔW is 5%; If the finished hardness or water-holding capacity of the final gel product exceeds its corresponding target range, the corresponding initial hardness threshold or initial water-holding capacity threshold will be corrected in the next batch of production. The correction shall be performed in accordance with the following rules: When the hardness of the finished product is lower than the lower limit of its target range (Htarget - ΔH), the initial hardness judgment threshold used in the next batch of production will be increased by 0.05~0.15 N based on 2.94 N; when the hardness of the finished product is higher than the upper limit of its target range (Htarget + ΔH), the initial hardness judgment threshold used in the next batch of production will be decreased by 0.05~0.15 N based on 2.94 N. When the water-holding capacity of the finished product is lower than the lower limit of its target range Wtarget - ΔW, the initial water-holding capacity judgment threshold used in the next batch of production will be increased by 1 to 3 percentage points based on 65%; when the water-holding capacity of the finished product is higher than the upper limit of its target range Wtarget + ΔW, the initial water-holding capacity judgment threshold used in the next batch of production will be decreased by 1 to 3 percentage points based on 65%.

10. The method for improving the texture of cultured meat paste as described in claim 2, characterized in that, Step 4) is followed by step 6). The gel product obtained in step 4), after being cooled and preserved with optimized texture, is used as raw material and molded into cultured meat product with a preset three-dimensional macroscopic structure through food additive manufacturing technology. The structured manufacturing specifically includes: loading the gel product into a syringe, extruding it through a nozzle with a diameter of 0.5 to 2.0 mm at 4 to 10°C, and printing it layer by layer according to a preset digital model at a printing speed of 5 to 15 mm / s and a fill rate of 60% to 100%. After printing, the formed structure is placed in a steam or water bath environment at 75~85℃ for a secondary gelation treatment for 10~20 minutes to enhance interlayer fusion and overall structural strength.

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