Soy-based plant patty based on enzyme-polysaccharide complex system and preparation method thereof

Abstract

The application discloses a kind of soybean-based plant meat pie based on enzyme-polysaccharide complex system and preparation method thereof.The plant meat pie raw materials include the following mass parts of raw material composition: 30-50 parts of texturized protein, 50-70 parts of emulsion gel simulating animal fat.The texturized protein is prepared by high-moisture extrusion technology and silked after being modified by protein glutamine enzyme (PG enzyme for short, hereinafter referred to as PG enzyme) and flaxseed gum from soybean protein and gluten powder;The emulsion gel simulating animal fat is made by homogenization-gelation process from soybean protein isolate, carrageenan, soybean oil and water.The application significantly improves the fibrous structure, water and oil retention and juiciness of the plant meat pie through the synergistic effect of enzyme-polysaccharide complex system and special fat simulation components, and effectively locks the flavor and shields the beany odor, so that the product has a more close animal meat pie tissue morphology, taste and flavor.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a soybean-based plant-based meat patty with excellent texture and flavor and its preparation method, and particularly to a technical solution that uses an enzyme-polysaccharide complex system and a special fat-simulating gel to synergistically improve product quality. Background Technology

[0002] Currently, plant-based meat patties made primarily from soy protein still have significant shortcomings in mimicking the sensory qualities of animal meat, especially in terms of texture and flavor. In terms of texture, existing products often lack the fine fibrous structure and layered feel of animal muscle, making it difficult to balance chewiness and tenderness, and their juiciness during cooking and chewing is far inferior to real meat. Existing technologies often rely on high-moisture extrusion, physical shearing, or the addition of large amounts of starch and colloids to improve texture, but these methods struggle to precisely construct a highly ordered fibrous structure at the molecular level, easily leading to a monotonous texture, a powdery feel, or excessive elasticity. In terms of flavor, the inherent beany and bitter tastes of soy protein are difficult to completely eliminate, and added flavor substances are prone to volatilization or degradation during processing and cooking, resulting in a thin flavor and insufficient aftertaste. More critically, existing plant-based meat products generally lack dedicated fat components that can simulate the texture and flavor release behavior of animal fat, which is one of the core reasons for their "dryness," "lack of aroma," and the difference in texture compared to real meat.

[0003] Adding appropriate amounts of enzymes to protein raw materials during extrusion can effectively improve the quality and flavor of plant-based meat protein. Enzymatic modification technologies (such as those using PG enzymes) offer advantages such as being green, safe, energy-efficient, and highly effective, and can partially improve the fibrous structure and flavor of plant-based meat protein. However, single-enzyme treatments are not precise enough in controlling the formation of meat-like fiber structures, and their improvement in flavor is limited. Therefore, there is an urgent need for a composite technology that can synergistically construct a high-strength, fibrous, and highly water-holding network, and effectively mimic the function of animal fat, to comprehensively improve the overall sensory quality of plant-based meat patties. This invention provides an efficient and clean solution that is expected to significantly improve the overall sensory quality and market competitiveness of soybean-based plant-based meat patties. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system and its preparation method. This technical solution constructs a synergistic network of enzymes, polysaccharides, and proteins, and introduces a specially formulated emulsion gel that mimics animal fat, enabling the product to highly mimic animal meat patties in terms of fiber structure, juiciness, flavor persistence, and overall texture.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system comprises the following raw material components in parts by weight: 30-50 parts textured protein and 50-70 parts emulsion gel as a mimicry of animal fat.

[0007] The textured protein is made from a mixture of soybean protein and wheat gluten in a mass ratio of 3:2. After modification with PG enzyme at a mass ratio of 0.5%-4%, it is further compounded with flaxseed gum at a mass ratio of 1%-5%. The mixture is then prepared and desiccated using high-moisture extrusion technology.

[0008] The simulated animal fat emulsion gel comprises: soy protein isolate, carrageenan, soybean oil, and purified water. This gel system forms a stable oil-water emulsion through high-speed homogenization, followed by heat-induced gelation to create a three-dimensional network that firmly locks in oils and water. In the oral cavity, it simulates the melting and smoothing sensation of animal fat and serves as a carrier for fat-soluble flavor substances.

[0009] The plant-based meat patty also includes 1-10 parts of seasoning, which is selected from at least one of edible salt, monosodium glutamate, edible corn starch, onion powder, garlic powder, beef powder, and chicken powder.

[0010] The present invention also provides a method for preparing the above-mentioned plant-based meat patties, comprising the following steps:

[0011] (1) Mix soybean protein, gluten, PG enzyme, flaxseed gum and water evenly, extrude with high moisture content, and cool to obtain the textured protein;

[0012] (2) Mix soy protein isolate, carrageenan, soybean oil and water, homogenize and heat to gel, to prepare the simulated animal fat emulsion gel;

[0013] (3) The textured protein obtained in step (1) is de-shredded and minced, mixed evenly with the emulsion gel obtained in step (2) and seasonings, and pressed into shape to obtain plant-based meat patties.

[0014] Further, in step (1), the mixture contains 50%-60% water (by mass); the extrusion is carried out in a twin-screw extruder under the following conditions: screw speed 180-220 rpm, barrel temperature 70-160℃, and die cooling temperature 70-90℃.

[0015] Further, in step (2), the preparation conditions of the emulsion gel are as follows: soy protein isolate concentration 3%-8% (mass), particle size <500 nm; soybean oil content 20%-50% (mass); homogenization shear rate 5000-25000 rpm, time 2-10 min.

[0016] The present invention has the following advantages and beneficial effects:

[0017] (1) Significant flavor enhancement: The enzyme-polysaccharide complex system constructed in this invention optimizes texture while improving flavor. The polysaccharide components interact with the protein network to form a dense microenvironment, which can effectively encapsulate and fix flavor substances and shield the inherent unpleasant odor of soybean protein. This structure can also control the slow release of flavor substances during cooking and chewing, so that the product presents a rich, long-lasting, and full-bodied meat-like flavor with a pure aftertaste, solving the technical problems of easy flavor volatility and thin taste.

[0018] (2) Superior texture and juiciness: This invention significantly enhances the water-holding and oil-holding properties of the product through the synergistic effect of enzymes and polysaccharides (flaxseed gum) and the introduction of a special fat-mimicking gel. The resulting stable gel network can firmly lock in moisture and added oils, effectively inhibiting juice loss and oil seepage during heating and processing. This allows the product to maintain a "fresh and juicy" texture after cooking and has better processing adaptability, further narrowing the gap with animal meat patties in terms of eating experience.

[0019] (3) Efficient process flow: The high-moisture extrusion process directly obtains textured protein, which is then de-shredded and used. This eliminates the complex rehydration step of traditional low-moisture extrusion products, simplifying the process and resulting in better water retention. The reasonable raw material ratio provides the product with a stable chewy texture that is close to that of real meat. Attached Figure Description

[0020] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. Wherein:

[0021] Figure 1 The images show the appearance of the plant-based meat patties obtained in Examples 1-3 and Comparative Examples 1-3 of this invention.

[0022] Figure 2 These are hardness analysis diagrams of the plant-based meat cakes obtained in Examples 1-3 and Comparative Examples 1-3 of the present invention;

[0023] Figure 3 The images show the chewiness analysis of the plant-based meat patties obtained in Examples 1-3 and Comparative Examples 1-3 of this invention.

[0024] Figure 4 The shear force analysis diagrams of the plant meat cakes obtained in Examples 1-3 and Comparative Examples 1-3 of this invention are shown.

[0025] Figure 5 The graphs show the energy storage modulus (G') of the plant meat cakes obtained in Examples 1-3 and Comparative Examples 1-3 of this invention.

[0026] Figure 6 The graph shows the loss modulus (G) of the plant meat cakes obtained in Examples 1-3 and Comparative Examples 1-3 of this invention.

[0027] Figure 7 These are SEM images of the plant meat cakes obtained in Examples 1-3 and Comparative Examples 1-3 of this invention.

[0028] Figure 8 This is a chart showing the cooking loss rate analysis of the plant-based meat patties obtained in Examples 1-3 and Comparative Examples 1-3 of the present invention;

[0029] Figure 9 The graphs show the water holding capacity analysis of the plant meat cakes obtained in Examples 1-3 and Comparative Examples 1-3 of this invention.

[0030] Figure 10 The above are radar images of the sensory evaluation of the plant-based meat patties obtained in Examples 1-3 and Comparative Examples 1-3 of this invention. Detailed Implementation

[0031] The present invention will be further described below with reference to embodiments, but the scope of protection of the present invention is not limited thereto. Unless otherwise specified, the methods used in the following embodiments are conventional methods, and the reagents and materials used are commercially available. The soybean protein, gluten, soybean oil, and other raw materials used all comply with Chinese national food safety standards.

[0032] Example 1

[0033] (1) Preparation of textured protein: At room temperature, gluten powder and soy protein isolate (purchased from Shandong Yuwang Ecological Food Co., Ltd.) were mixed evenly in a mass ratio of 2:3. 1% flaxseed gum and 1.6% PG enzyme were added. Water was added to adjust the moisture content of the material to 50%. The mixture was extruded at a maximum temperature of 150°C using a twin-screw extruder. After cooling, the mixture was defiltrated and shredded into 2-4 mm particles.

[0034] (2) Preparation of simulated fat gel: At room temperature, 100 mL of a 6% (w / w) soy protein isolate solution was dissolved and stirred until homogeneous. Then, 5% (w / w) of carrageenan powder was added under magnetic stirring. The mixture was then dispersed at 6000 rpm for 3 minutes using a disperser. After this step, the homogenized product was mixed with vegetable oil (commercially purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 7:3 and further dispersed at 12000 rpm for 3 minutes to form an emulsion. The emulsion was heated in a 90°C water bath for 10 minutes to gel, yielding an emulsion gel simulating animal fat.

[0035] (3) Product shaping: Mix the minced textured protein particles with the above emulsion gel at a mass ratio of 2:3, and add an appropriate amount of commercially available steak seasoning. Stir well. Take 50g of the mixture and press it into a meat patty with a diameter of about 6.5cm and a thickness of about 2cm using a mold.

[0036] (4) Cooking: Place the meat patties in an oven preheated to 180°C and bake for 20 minutes until cooked.

[0037] Example 2 (Preparation process is the same as in Example 1, but the amount of flaxseed gum added is changed to 3%).

[0038] (1) Preparation of textured protein: At room temperature, gluten powder and soy protein isolate (purchased from Shandong Yuwang Ecological Food Co., Ltd.) were mixed evenly in a mass ratio of 2:3. 3% flaxseed gum and 1.6% PG enzyme were added. Water was added to adjust the moisture content of the material to 50%. The mixture was extruded at a maximum temperature of 150°C using a twin-screw extruder. After cooling, the mixture was defiltrated and shredded into 2-4 mm particles.

[0039] (2) Preparation of simulated fat gel: At room temperature, 100 mL of a 6% (w / w) soy protein isolate solution was dissolved and stirred until homogeneous. Then, 5% (w / w) of carrageenan powder was added under magnetic stirring. The mixture was then dispersed at 6000 rpm for 3 minutes using a disperser. After this step, the homogenized product was mixed with vegetable oil (commercially purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 7:3 and further dispersed at 12000 rpm for 3 minutes to form an emulsion. The emulsion was heated in a 90°C water bath for 10 minutes to gel, yielding an emulsion gel simulating animal fat.

[0040] (3) Product shaping: Mix the minced textured protein particles with the above emulsion gel at a mass ratio of 2:3, and add an appropriate amount of commercially available steak seasoning. Stir well. Take 50g of the mixture and press it into a meat patty with a diameter of about 6.5cm and a thickness of about 2cm using a mold.

[0041] (4) Cooking: Place the meat patties in an oven preheated to 180°C and bake for 20 minutes until cooked.

[0042] Example 3 (Preparation process is the same as in Example 1, but the amount of flaxseed gum added is changed to 5%).

[0043] (1) Preparation of textured protein: At room temperature, gluten powder and soy protein isolate (purchased from Shandong Yuwang Ecological Food Co., Ltd.) were mixed evenly in a mass ratio of 2:3. 5% flaxseed gum and 1.6% PG enzyme were added. Water was added to adjust the moisture content of the material to 50%. The mixture was extruded at a maximum temperature of 150°C using a twin-screw extruder. After cooling, the mixture was defiltrated and shredded into 2-4 mm particles.

[0044] (2) Preparation of simulated fat gel: At room temperature, 100 mL of a 6% (w / w) soy protein isolate solution was dissolved and stirred until homogeneous. Then, 5% (w / w) of carrageenan powder was added under magnetic stirring. The mixture was then dispersed at 6000 rpm for 3 minutes using a disperser. After this step, the homogenized product was mixed with vegetable oil (commercially purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 7:3 and further dispersed at 12000 rpm for 3 minutes to form an emulsion. The emulsion was heated in a 90°C water bath for 10 minutes to gel, yielding an emulsion gel simulating animal fat.

[0045] (3) Product shaping: Mix the minced textured protein particles with the above emulsion gel at a mass ratio of 2:3, and add an appropriate amount of commercially available steak seasoning. Stir well. Take 50g of the mixture and press it into a meat patty with a diameter of about 6.5cm and a thickness of about 2cm using a mold.

[0046] (4) Cooking: Place the meat patties in an oven preheated to 180°C and bake for 20 minutes until cooked.

[0047] Comparative Example 1 (Preparation process is the same as in Example 1, but without the addition of PG enzyme and flaxseed gum.)

[0048] (1) Preparation of textured protein: At room temperature, gluten powder and soy protein isolate (purchased from Shandong Yuwang Ecological Food Industry Co., Ltd.) were mixed in a mass ratio of 2:3, water was added to adjust the moisture content of the material to 50%, and the mixture was extruded at a maximum temperature of 150°C. The mixture was then extruded using a twin-screw extruder at a maximum temperature of 150°C. After cooling, the mixture was defiltrated and crushed into 2-4 mm particles.

[0049] (2) Preparation of simulated fat gel: At room temperature, 100 mL of a 6% (w / w) soy protein isolate solution was dissolved and stirred until homogeneous. Then, 5% (w / w) of carrageenan powder was added under magnetic stirring. The mixture was then dispersed at 6000 rpm for 3 minutes using a disperser. After this step, the homogenized product was mixed with vegetable oil (commercially purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 7:3 and further dispersed at 12000 rpm for 3 minutes to form an emulsion. The emulsion was heated in a 90°C water bath for 10 minutes to gel, yielding an emulsion gel simulating animal fat.

[0050] (3) Product shaping: Mix the minced textured protein particles with the above emulsion gel at a mass ratio of 2:3, and add an appropriate amount of commercially available steak seasoning. Stir well. Take 50g of the mixture and press it into a meat patty with a diameter of about 6.5cm and a thickness of about 2cm using a mold.

[0051] (4) Cooking: Place the meat patties in an oven preheated to 180°C and bake for 20 minutes until cooked.

[0052] Comparative Example 2 (Preparation process is the same as in Example 1, except that 1.6% PG enzyme is added, but flaxseed gum is not added.)

[0053] (1) Preparation of textured protein: At room temperature, gluten powder and soy protein isolate (purchased from Shandong Yuwang Ecological Food Co., Ltd.) were mixed evenly in a mass ratio of 2:3, 1.6% PG enzyme was added, water was added to adjust the moisture content of the material to 50%, and the mixture was extruded at a maximum temperature of 150°C. The mixture was then extruded using a twin-screw extruder at a maximum temperature of 150°C. After cooling, the mixture was defiltrated and crushed into 2-4 mm particles.

[0054] (2) Preparation of simulated fat gel: At room temperature, 100 mL of a 6% (w / w) soy protein isolate solution was dissolved and stirred until homogeneous. Then, 5% (w / w) of carrageenan powder was added under magnetic stirring. The mixture was then dispersed at 6000 rpm for 3 minutes using a disperser. After this step, the homogenized product was mixed with vegetable oil (commercially purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 7:3 and further dispersed at 12000 rpm for 3 minutes to form an emulsion. The emulsion was heated in a 90°C water bath for 10 minutes to gel, yielding an emulsion gel simulating animal fat.

[0055] (3) Product shaping: Mix the minced textured protein particles with the above emulsion gel at a mass ratio of 2:3, and add an appropriate amount of commercially available steak seasoning. Stir well. Take 50g of the mixture and press it into a meat patty with a diameter of about 6.5cm and a thickness of about 2cm using a mold.

[0056] (4) Cooking: Place the meat patties in an oven preheated to 180°C and bake for 20 minutes until cooked.

[0057] Comparative Example 3 (Preparation process is the same as in Example 1, except that 3% flaxseed gum is added, but PG enzyme is not added.)

[0058] (1) Preparation of textured protein: At room temperature, gluten powder and soy protein isolate (purchased from Shandong Yuwang Ecological Food Co., Ltd.) were mixed evenly in a mass ratio of 2:3, 3% flaxseed gum was added, water was added to adjust the moisture content of the material to 50%, and the mixture was extruded at a maximum temperature of 150°C. The mixture was then extruded using a twin-screw extruder at a maximum temperature of 150°C. After cooling, the mixture was defiltrated and shredded into 2-4 mm particles.

[0059] (2) Preparation of simulated fat gel: At room temperature, 100 mL of a 6% (w / w) soy protein isolate solution was dissolved and stirred until homogeneous. Then, 5% (w / w) of carrageenan powder was added under magnetic stirring. The mixture was then dispersed at 6000 rpm for 3 minutes using a disperser. After this step, the homogenized product was mixed with vegetable oil (commercially purchased from COFCO Fortune Food Marketing Co., Ltd.) at a mass ratio of 7:3 and further dispersed at 12000 rpm for 3 minutes to form an emulsion. The emulsion was heated in a 90°C water bath for 10 minutes to gel, yielding an emulsion gel simulating animal fat.

[0060] (3) Product shaping: Mix the minced textured protein particles with the above emulsion gel at a mass ratio of 2:3, and add an appropriate amount of commercially available steak seasoning. Stir well. Take 50g of the mixture and press it into a meat patty with a diameter of about 6.5cm and a thickness of about 2cm using a mold.

[0061] (4) Cooking: Place the meat patties in an oven preheated to 180°C and bake for 20 minutes until cooked.

[0062] Performance testing

[0063] The performance of soybean-based plant-based meat patties based on enzyme-polysaccharide complex systems prepared in Examples 1-3 and Comparative Examples 1-3 were tested, as follows:

[0064] (1) Appearance and color difference

[0065] After baking, the plant-based meat patties were left at room temperature to observe their texture and whether they collapsed. The color difference of the finished product was detected using an NR60CP+ handheld colorimeter, and the values ​​of L*, a*, and b* were recorded.

[0066] Test results are as follows Figure 1 See Table 1.

[0067]

[0068] Depend on Figure 1 It can be seen that the plant-based meat patties are generally golden yellow after baking. Among them, the plant-based meat patties in Example 2 have small internal gaps after baking, and the entire plant-based meat patty does not collapse, and is a relatively regular meat patty shape.

[0069] (2) Physical property analysis

[0070] The plant-based meat patties were cut into 20mm × 20mm pieces. The test parameters of the physical property analyzer were: TPA mode, probe P / 36R, strain 50%, speed before test 2.0mm / s, test speed 1.0mm / s, and speed after test 2.0mm / s. Each sample was measured at least three times, and the average value was used for calculation.

[0071] Test results are as follows Figure 2 and Figure 3 .

[0072] Depend on Figure 2 and Figure 3 It can be seen that the enzyme-polysaccharide compound system can significantly improve the textural properties of plant-based meat patties. Control group 1 showed the lowest hardness and chewiness, while the compound groups showed a trend of first increasing and then decreasing. In Example 2, both hardness and chewiness reached their peak values, while in Example 3, the indicators declined due to excessive polysaccharide. Example 2 (a compound of PG enzyme and 3% flaxseed gum) produced the product with the best hardness and chewiness, indicating a significant synergistic effect of the compound system.

[0073] (3) Shear force measurement

[0074] Shear force was measured using a texture analyzer. The sample was cut into slices 30 mm long, 30 mm wide, and 10 mm thick. The sample was fixed in a fixture with the probe blade perpendicular to the fiber direction of the sample. An A / MORS cutter was used for cutting with a trigger force of 5 g and a shear degree of 75%. The cutting speeds before, during, and after the test were 2 mm / s, 1 mm / s, and 2 mm / s, respectively.

[0075] Test results are as follows Figure 4 .

[0076] Depend on Figure 4 It was found that the control group had the lowest shear force, while the compound group showed a significant increase in shear force, with Example 2 reaching the peak shear force and Example 3 showing a slight decrease. This indicates that the compound system can enhance the shear force and structural density of plant-based meat cakes. Simultaneously, it was verified that the addition of 3% flaxseed gum can make the network structure in the plant-based meat cakes more uniform and dense.

[0077] (4) Rheological properties

[0078] Weigh 4g of the raw material mixture powder, add 12mL of distilled water, stir well, and store at 4°C overnight. Add 1g of sample to the lower plate of the rheometer, setting the plate gap to 1mm. Frequency scanning: strain 0.1%, constant temperature 25°C, scanning frequency 0.1-20Hz. Record the changes in the storage modulus (G') and loss modulus (G") of the sample as a function of frequency.

[0079] Test results are as follows Figure 5 and Figure 6 .

[0080] Depend on Figure 5 and Figure 6 It can be seen that the elastic modulus (G') of all samples is higher than that of the viscous modulus (G''), indicating that the gel properties are dominated by elasticity. The G' and G'' of the enzyme-polysaccharide compound group are significantly higher than those of the control group, with Example 2 having the highest modulus value. This indicates that the compound ratio can optimally improve the gel strength and structural stability of plant meat cake, verifying that 3% is the optimal addition ratio of polysaccharide.

[0081] (5) Microstructure

[0082] Small pieces of plant patties were excised using a blade and fixed in 2.5% glutaraldehyde solution for 12 h. The samples were then eluted three times with phosphate buffer (pH 7.2, 0.1 M) at room temperature. Next, the samples were dehydrated three times with a gradient of ethanol solutions (30%, 50%, 70%, 80%, 90%, and 100%), each time for 12 min. After dehydration, the samples were stabilized with acetone solution for 15 min and then freeze-dried for 48 h. The freeze-dried samples were then attached to a sample holder and coated with gold (10 nm thickness, 5 kV accelerating voltage) for microscopic observation of their microstructure using scanning electron microscopy.

[0083] Test results are as follows Figure 7 .

[0084] Depend on Figure 7 It can be seen that the control group has a loose microstructure, with disordered protein fiber arrangement and a large number of pores; the protein network structure of the enzyme-polysaccharide compound group is significantly optimized, among which Example 2 shows a dense, continuous and regularly arranged fibrous structure, which is closest to the microstructure of real meat, verifying that 3% is the optimal addition ratio of polysaccharide.

[0085] (6) Cooking loss rate

[0086] Cooking loss rate was determined by analyzing the mass difference between uncooked and cooked plant-based meat patties. Each sample was measured three times and the average value was taken. The cooking loss rate was calculated using the following formula:

[0087]

[0088] Test results are as follows Figure 8 .

[0089] Depend on Figure 8 It can be seen that control groups 1 and 2 had the highest loss rates, while the loss rates of the compound groups (Examples 1-3) decreased significantly, with Example 2 showing the lowest loss rate. This indicates that the compound system can improve the water retention and structural stability of plant-based meat patties. The cooking loss rates of the compound groups (Examples 1-3) were significantly lower than those of the control groups, and their water retention was significantly higher, with Example 2 showing the best performance. This demonstrates that the enzyme-polysaccharide-fat simulated gel system can effectively lock in water and oil.

[0090] (7) Water holding capacity test

[0091] Thaw the samples beforehand and store them in a refrigerator at 4°C. Cut them into pieces of approximately 3 g each and place them in a tray. Wrap the tray with aluminum foil to prevent sticking. Record the accurate weight as m0. Then place the tray in a 60°C oven to dry for 5 hours. After drying, weigh the samples again and record the weight as m1. Repeat this process three times for each sample. The water-holding capacity calculation formula is shown below:

[0092]

[0093] Test results are as follows Figure 9 .

[0094] Depend on Figure 9 It can be seen that the control group had the lowest water holding capacity, while the water holding capacity of the compound group showed a trend of first increasing and then decreasing, with Example 2 reaching the peak water holding capacity. This indicates that the synergistic effect of enzymes and polysaccharides can effectively make the network structure more compact, thereby binding free water and other substances in the system and promoting the increase of water holding capacity of plant meat cakes.

[0095] (8) Sensory evaluation

[0096] Twenty sensory evaluators were selected to score the cooked plant-based meat patties on their firmness, chewiness, stringiness, and flavor. Rinsing mouthwash between evaluations was conducted to minimize experimental error. Sensory evaluation criteria are shown in Table 2.

[0097]

[0098] Test results are as follows Figure 10 .

[0099] Depend on Figure 10 As can be seen, Example 2 scored the highest in sensory dimensions such as shape, hardness, chewiness, stringiness, and flavor, and had the fullest polygon radar chart. This proves that the technical solution of the present invention can comprehensively improve the sensory quality of plant-based meat patties, making them closer to animal meat patties.

[0100] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit it. Those skilled in the art can make modifications or equivalent substitutions to the foregoing embodiments without departing from the spirit and scope of the present invention, and such modifications or substitutions should also be considered to fall within the protection scope of the present invention.

Claims

1. A soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system, characterized in that, It comprises the following raw material components in parts by weight: 30-50 parts textured protein and 50-70 parts emulsion gel; the textured protein is made by mixing soy protein and gluten protein with an enzymatic hydrolysate, followed by high-moisture extrusion technology, and then desiccating the resulting product into fibers; the emulsion gel comprises soy protein isolate, soybean oil, carrageenan and water, and is made by a homogenization-gelation process.

2. The soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system according to claim 1, characterized in that, In the raw materials of the textured protein, the mass ratio of soybean protein to wheat gluten is 3:2, and PG enzyme is added at 0.5%-4% of the mass of the protein raw materials for modification; after modification, it is mixed with flaxseed gum at 1%-5% of the mass of the protein raw materials.

3. The soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system according to claim 2, characterized in that, The enzymatic hydrolysis conditions for the PG enzyme are: temperature 40°C. o C-60 o C, pH range of 6-7, treatment time of 0.5-2h.

4. The soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system according to claim 1, characterized in that, The emulsion gel comprises: soy protein isolate as a stabilizer, carrageenan as a gelling agent, soybean oil as an internal phase oil, and purified water as an external phase.

5. The soybean-based plant-based meat patty based on an enzyme-polysaccharide complex system according to claim 1, characterized in that, The meat patty also includes 1-10 parts of seasoning, which is selected from at least one of edible salt, monosodium glutamate, edible corn starch, onion powder, garlic powder, beef powder and chicken powder.

6. The method for preparing soybean-based plant-based meat cake based on an enzyme-polysaccharide complex system according to any one of claims 1-5, characterized in that, Includes the following steps: (1) The soybean protein, gluten, PG enzyme, flaxseed gum and water are mixed evenly and then subjected to high moisture extrusion to obtain the textured protein; (2) Soy protein isolate, carrageenan, soybean oil and water are mixed and homogenized, and then heated to gel, to prepare the emulsion gel; (3) The textured protein obtained in step (1) is de-shrunk and minced, and then mixed evenly with the emulsion gel obtained in step (2) and seasonings. The mixture is then pressed into shape to obtain soybean-based plant meat patties based on an enzyme-polysaccharide compound system.

7. The preparation method according to claim 6, characterized in that, In step (1), the water content in the mixture is 50-60% by mass.

8. The preparation method according to claim 6, characterized in that, In step (1), the extrusion is carried out in a twin-screw extruder; the extrusion conditions are: screw speed 180-220 rpm, barrel temperature 70-160°C, and die cooling temperature 70-90°C.

9. The preparation method according to claim 6, characterized in that, In step (2), the preparation conditions of the emulsion gel are as follows: the mass percentage concentration of soy protein isolate in the system is 3-8%, and its particle size is <500nm; the mass percentage content of soybean oil is 20-50%; the homogenization shear rate is 5000-25000rpm, and the time is 2-10min.

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