A highly nutritious oil gel based on sacha inchi oil, its method of preparation and use

Abstract

This invention provides a high-nutrition oleogel based on Sacha indica oil, its preparation method, and its application, relating to the food industry. The oleogel preparation method includes: preparing a fish collagen solution and an astragalus polysaccharide solution separately; mixing the fish collagen solution and the astragalus polysaccharide solution; adding naringenin and hesperidin to the mixture; after thorough mixing, a cross-linking reaction occurs; after the reaction, the reaction solution is dispersed, foamed, and freeze-dried to obtain a foam template; immersing the foam template in vegetable oil until saturated to obtain the oleogel. This invention uses red snapper collagen as the core structural unit, introduces astragalus polysaccharide, and uses naringenin as a cross-linking agent and hesperidin as a flavor masking agent to synergistically construct a stable foam template network. Through physical adsorption, vegetable oils such as Sacha indica oil are effectively structured into an oleogel, achieving effective loading and binding of vegetable oils, ultimately producing an oleogel with multiple nutritional values ​​and a stable structure.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a high-nutrition oleogel, its preparation method, and its application. Background Technology

[0002] With the development of healthy eating concepts, the development of artificial fats using vegetable oils rich in unsaturated fatty acids to replace traditional solid fats in meat processing has become an important research direction in the food processing field, aiming to obtain fat substitution systems that simultaneously consider nutrition and processing quality. Stable porous network structures can be constructed by combining protein and polysaccharide components. Further, foam templates can be obtained through high-speed dispersion foaming and freeze-drying. These foam templates not only effectively bind liquid oils but also facilitate the development of novel oleogel systems derived from natural sources and without involving high-temperature phase transitions, to replace solid fats in meat products.

[0003] Existing technologies have conducted relevant research on the preparation of foam template oleogels based on different proteins and polysaccharides. However, the related technical solutions use raw materials such as carboxymethyl chitosan and xanthan gum to cross-link with proteins, which lacks nutritional value and health benefits. In addition, the structural stability and support capacity of foam template oleogels prepared by direct hydration of proteins and polysaccharides still need to be improved. Furthermore, it is easy to cause the deterioration of the sensory quality of meat products after fat substitution, making it difficult to achieve a sensory quality similar to that of full-fat meat products.

[0004] Therefore, how to provide a foam template oil gel that is highly nutritious, stable, and can provide good support in meat products while ensuring the excellent sensory quality of meat products after fat substitution has become an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the defects of existing foam template oleogels, such as lack of nutritional value and health benefits, structural stability and support capacity in meat products that still need to be improved, and the deterioration of the sensory quality of meat products after fat substitution, so as to provide a high-nutrition oleogel, its preparation method and application.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides a method for preparing a high-nutrient oleogel, comprising the following steps: S1. Prepare fish collagen solution and astragalus polysaccharide solution respectively; S2. Mix the fish collagen solution and the astragalus polysaccharide solution, add naringenin and hesperidin to the mixture, mix thoroughly and a cross-linking reaction occurs. After the reaction is completed, disperse and foam the reaction solution and freeze dry to obtain a foam template. S3. Use the foam template to adsorb vegetable oil to obtain an oil gel.

[0008] Further, in step S1, the fish collagen solution is prepared from red snapper collagen and deionized water.

[0009] Furthermore, the preparation method of the red snapper collagen includes the following steps: soaking the red snapper in deionized water; defatting the soaked red snapper with isopropanol solution; enzymatically hydrolyzing the defatted red snapper with pepsin; inactivating the enzyme after hydrolysis; centrifuging after enzyme inactivation; and dialysis and freeze-drying the supernatant to obtain the final product.

[0010] Furthermore, the soaking conditions are as follows: Disperse the red snapper glue in deionized water at a mass-volume ratio of 1:30~40 (g / mL), adjust the pH value to 6.0~8.0, soak at 4~6 ℃ for 24~36 h, and change the deionized water every 8~12 h until the washing solution is neutral.

[0011] Preferably, the soaking conditions are as follows: the red snapper glue is dispersed in deionized water at a mass-volume ratio of 1:30 (g / mL), the pH value is adjusted to 8.0, and the solution is soaked at 4 °C for 24 h. The deionized water is replaced every 12 h until the washing solution is neutral.

[0012] Furthermore, the degreasing treatment conditions are as follows: the soaked red snapper glue is mixed with an isopropanol solution with a volume concentration of 8%~10%, and soaked at 4~6 ℃ for 24~36 h, with the isopropanol solution being replaced every 8~12 h. The initial mass ratio of the red snapper glue raw material to the volume of the isopropanol solution is 1:30~40, calculated in g / mL.

[0013] Preferably, the degreasing treatment conditions are as follows: the soaked red snapper glue is mixed with a 10% volume concentration isopropanol solution and soaked at 4 ℃ for 24 h, with the isopropanol solution being replaced every 12 h. The ratio of the initial mass of the red snapper glue raw material to the volume of the isopropanol solution is 1:30, calculated in g / mL.

[0014] Furthermore, the enzymatic hydrolysis conditions are as follows: based on the initial mass of the red mandarin fish maw raw material, add 3000~4000 U / g of pepsin to the defatted red mandarin fish maw, adjust the pH of the system to 2.0~3.0 using enzyme-free and sterile artificial gastric juice, and enzymatically hydrolyze for 4~6 h at 37℃.

[0015] Preferably, the enzymatic hydrolysis conditions are as follows: based on the initial mass of the red mandarin fish maw raw material, add 4000 U / g of pepsin to the defatted red mandarin fish maw, adjust the pH of the system to 2.0 using enzyme-free and sterile artificial gastric juice, and enzymatically hydrolyze for 4 h at 37 °C.

[0016] Furthermore, the enzyme inactivation conditions are: inactivation at 80~90 ℃ for 10~20 min.

[0017] Preferably, the enzyme inactivation conditions are: inactivation at 90 °C for 10 min.

[0018] Furthermore, the centrifugation conditions were: centrifugation at 6000~8000 rpm for 10~15 min.

[0019] Preferably, the centrifugation conditions are: centrifugation at 8000 rpm for 10 min.

[0020] Furthermore, the dialysis conditions are as follows: dialysis is performed in deionized water for 2-3 days using a dialysis bag with a molecular weight cutoff of 50 kDa, and the deionized water is replaced every 8-12 hours.

[0021] Preferably, the dialysis conditions are as follows: dialysis in deionized water for 2 days using a dialysis bag with a molecular weight cutoff of 50 kDa, with the deionized water being replaced every 12 hours.

[0022] Furthermore, the freeze-drying conditions are as follows: first, pre-freeze at -20~-30 ℃ for 18~24 h, and then freeze-dry at -40~-80 ℃ and 0~2 Pa for 48~72 h.

[0023] Preferably, the freeze-drying conditions are as follows: first, pre-freeze at -20 ℃ for 24 h, and then freeze-dry at -40 ℃ and 2 Pa for 48 h.

[0024] Further, in step S1, the step of preparing the fish collagen solution includes: mixing fish collagen and deionized water at a mass-volume ratio of 1:4~6 in g / mL to obtain the fish collagen solution.

[0025] Preferably, in step S1, the step of preparing the fish collagen solution includes: mixing fish collagen and deionized water at a mass-volume ratio of 1:5 (g / mL) to obtain the fish collagen solution.

[0026] Further, in step S1, the step of preparing the Astragalus polysaccharide solution includes: mixing Astragalus polysaccharide and deionized water at a mass-volume ratio of 1:80~100 (g / mL) to obtain the Astragalus polysaccharide solution.

[0027] Preferably, in step S1, the step of preparing the Astragalus polysaccharide solution includes: mixing Astragalus polysaccharide and deionized water at a mass-volume ratio of 1:100 (g / mL) to obtain the Astragalus polysaccharide solution.

[0028] Further, in step S2, the volume ratio of the astragalus polysaccharide solution to the fish collagen solution is 1:1~3.

[0029] Preferably, in step S2, the volume ratio of the fish collagen solution to the astragalus polysaccharide solution is 1:1.

[0030] Further, in step S2, the mass-to-volume ratio of naringenin to the mixture is 1:100~500, expressed in g / mL.

[0031] Preferably, in step S2, the mass-to-volume ratio of naringenin to the mixture is 1:200, expressed in g / mL.

[0032] Further, in step S2, the mass-to-volume ratio of the noriheptacorlin to the mixture is 1:1000~3000, expressed in g / mL.

[0033] Preferably, in step S2, the mass-to-volume ratio of the noriheptacorlin to the mixture is 1:2000, expressed in g / mL.

[0034] Further, in step S2, the crosslinking reaction conditions are as follows: react at pH 6.0~8.0, temperature 50~60 ℃, and rotation speed 200~500 rpm for 2~4 h, and then immediately transfer to an ice-water bath to cool for 10~15 min to terminate the reaction.

[0035] Preferably, in step S2, the crosslinking reaction conditions are: reacting for 3 hours at pH 8.0, temperature 50 °C, and rotation speed 400 rpm, and then immediately transferring to an ice-water bath to cool for 10 minutes to terminate the reaction.

[0036] Furthermore, in step S2, the dispersion and foaming conditions are: high-speed dispersion at 10000~12000 rpm for 4~5 min.

[0037] Preferably, in step S2, the dispersion and foaming conditions are: high-speed dispersion at 12000 rpm for 5 min.

[0038] Furthermore, in step S2, the freeze-drying conditions are as follows: first, fix with liquid nitrogen for 3~5 min, and then immediately freeze-dry at -40~-80℃ and 0~2 Pa for 48~72 h.

[0039] Preferably, in step S2, the freeze-drying conditions are as follows: first, fix with liquid nitrogen for 5 min, and then immediately freeze-dry at -40 ℃ and 2 Pa for 48 h.

[0040] Furthermore, in step S3, the adsorption time is 1~3 h.

[0041] Preferably, in step S3, the adsorption time is 3 h.

[0042] Further, in step S3, the vegetable oil is selected from at least one of sacha inchi oil, trichosanthes seed oil, flaxseed oil, perilla seed oil and olive oil, preferably sacha inchi oil.

[0043] Secondly, the present invention provides a high-nutrient oil gel obtained by the preparation method described above.

[0044] Thirdly, the present invention provides the application of the high-nutrition oleogel obtained by the preparation method described above as a fat substitute.

[0045] Fourthly, the present invention provides a beef patty, the raw materials of which include the high-nutrition oil gel obtained by the preparation method described above.

[0046] Furthermore, the beef patty, by weight, comprises the following raw materials: 100 parts ground beef, 7-10 parts beef fat, 7-10 parts of the high-nutrition oil gel, 1-3 parts wheat flour, and 6-8 parts water.

[0047] Preferably, the beef patty, by weight, comprises the following raw materials: 100 parts ground beef, 9 parts beef fat, 9 parts of the high-nutrition oil gel, 1 part wheat flour, and 7.5 parts water.

[0048] Fifthly, the present invention provides a method for preparing the beef patty, comprising the following steps: mixing the raw materials in proportion and pressing them into patties, thereby obtaining the patty.

[0049] Furthermore, the prepared beef patties are stored at -20 °C to set.

[0050] Furthermore, the prepared beef patties are cooked by baking.

[0051] Furthermore, the baking conditions are: baking temperature 160~180 ℃, time 15~20 min.

[0052] Preferably, the baking conditions are: baking temperature 180℃, baking time 20 min.

[0053] Sacha indica is an oilseed crop with high nutritional value. Its kernels can be used to extract sacha indica oil, and by-products such as the shells and cakes can be used to extract polyphenolic active substances, such as naringenin, naringenin-7-O-β-D-glucoside, dihydrokaempferol and other flavonoids.

[0054] Sacha inchi oil is currently the functional plant oil with the highest known content of unsaturated fatty acids (>93%), making it suitable as an oil phase source for high-nutritional-value fat substitutes.

[0055] Naringenin is a representative flavonoid polyphenolic substance among the by-products of Sacha indica. It has a cross-linking strengthening effect and is expected to enhance the protein-polysaccharide complex network structure.

[0056] Red snapper collagen, as a natural protein raw material, is rich in colloids, hydroxyproline, various vitamins and minerals. It is a low-fat, high-protein food with rich nutritional value and gelatinization potential.

[0057] Astragalus polysaccharides are natural active polysaccharides extracted from Astragalus membranaceus, which have nutritional functions such as enhancing immunity, anti-oxidation and regulating blood sugar.

[0058] Chuan tangeretin is a polymethoxylated flavonoid compound extracted from citrus peel. It has a citrus aroma and a masking effect, which can mask the fishy smell of trimethylamine, ammonia and other fishy substances in red snapper collagen, thus improving the sensory quality of the product.

[0059] This invention uses high-nutritional-value red snapper collagen and astragalus polysaccharide as raw materials for preparing foam templates. The molecular structure of astragalus polysaccharide contains abundant hydroxyl groups, which cross-link with red snapper collagen to form a composite network structure. Naringenin is further added to this cross-linking system to enhance the cross-linking effect and strengthen the protein-polysaccharide composite network structure. Noriheptacorlin is also added as a flavor masking agent to mask the fishy smell of red snapper collagen. The reaction solution obtained from the cross-linking reaction is dispersed and foamed at high speed to construct a stable foam system. The foam template with a continuous porous structure is formed by liquid nitrogen quick-freezing and vacuum freeze-drying. Then, vegetable oil is fully adsorbed and filled, so that the oil phase is stably bound by the template network, and finally, an oil gel with multiple nutritional values ​​and a stable structure is obtained.

[0060] The technical solution of this invention has the following advantages: 1. Cross-linking of red snapper collagen and astragalus polysaccharide with naringenin can further enhance the strength of the foam template skeleton and the stability of the pore structure, thereby improving the overall performance of the foam template oleogel.

[0061] 2. Noriheptacorlin can be used as a flavor masking agent to reduce the fishy smell caused by red snapper collagen, and improve the flavor acceptance and sensory quality in oil gels and their application in meat products.

[0062] 3. The foam template oleogel obtained by this preparation method has good oil retention capacity and excellent textural properties, which is beneficial to maintaining structural stability during food processing and reducing the risk of oil separation during storage and processing. Based on its excellent textural properties, it can play a good textural support role in meat products, so as not to significantly reduce the textural properties and sensory quality of meat products when achieving a high fat substitution ratio (50%).

[0063] 4. The foam template oleogel obtained by this preparation method has a high-strength gel network, which can effectively enhance the system's ability to bind water and fat during heating, thereby reducing juice loss during cooking and improving the processing stability of meat products.

[0064] 5. A foam template is constructed using a combination of natural protein (red mandarin fish collagen) and natural polysaccharides (astragalus polysaccharides). Natural cross-linking enhancers (naringenin) and natural flavor masking agents (tangeretin) are added. The plant oil is adsorbed using physical methods, avoiding the waxy feeling and oral residue caused by traditional waxes and small molecule gelling agents, thus preserving and improving the flavor and nutritional value of the product.

[0065] 6. This invention preferably utilizes a foam template to adsorb Sacha indica oil to prepare an oil gel. Sacha indica oil is rich in unsaturated fatty acids. After oil gelation, it can alleviate the problems of rapid oxidation and poor stability when vegetable oil is applied directly to a certain extent. It also provides a healthier fatty acid composition basis for fat substitution. At the same time, it also introduces nutrient-rich red snapper collagen and astragalus polysaccharide to enhance the health benefits of the food.

[0066] 7. The preparation method provided by this invention has clear process parameters, strong repeatability, and is easy to scale up and promote its application in meat products and related food systems.

[0067] In summary, this invention uses red snapper collagen as the core structural unit, introduces astragalus polysaccharide, and uses naringenin as a cross-linking agent and tangeretin as a flavor masking agent to synergistically construct a stable foam template network. Then, through physical adsorption, plant oils such as sacha inchi oil are effectively structured into foam template oil gels, achieving effective loading and binding of plant oils such as sacha inchi oil. At the same time, the nutrient-rich plant oils (such as sacha inchi oil), astragalus polysaccharide, and red snapper collagen are transformed from liquid oil, soluble protein, and polysaccharide raw materials into functional structural materials, further expanding the application value of the above raw materials in food structure design and fat substitution, and enhancing their high nutritional utilization value. In addition, by applying this oil gel to meat products to replace part of the solid fat, it can not only reduce the health risks caused by excessive intake of trans fatty acids (TFA) and unsaturated fatty acids (SFA), but also better balance product quality and nutritional properties in terms of processing stability, achieving sensory quality similar to or even better than full-fat meat products while achieving a high proportion of fat substitution. The preferred method is to utilize the prepared foam template to adsorb Sacha indica oil, thus providing a new technical path and industrialization reference scheme for the development of novel nutritional and health foods from Sacha indica oil. Attached Figure Description

[0068] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0069] Figure 1 This is a comparison chart of the oil-holding power of different oleogels in Experiment Example 1 of this invention. Different lowercase letters indicate statistically significant differences in the oil-holding power of the oleogels. p <0.05), if the letters are the same, it means that the oil-holding capacity of the oleogels is not significantly different; Figure 2 This is a comparison chart of the hardness of beef patties prepared with different oleogels and their 50% substitution ratios in Experimental Example 2 of this invention. Different capital letters indicate significant differences in the hardness of the oleogels. p <0.05, with the same uppercase letter indicating no significant difference in the hardness of the oil gel, and different lowercase letters indicating a significant difference in the hardness of the beef patties. p <0.05), if the lowercase letters are the same, it means that there is no significant difference in the hardness of the beef patties; Figure 3 This is the electronic nose response radar diagram of different oleogels in Experimental Example 3 of this invention; Figure 4 This is the electronic nose response radar diagram of different beef patties in Experiment Example 3 of the present invention; Figure 5 This is a comparison graph of the cooking loss of beef patties prepared with different oleogels at a 50% substitution ratio in Experimental Example 4 of this invention. Different lowercase letters indicate statistically significant differences in the cooking loss of the beef patties. p <0.05), and if the letters are the same, it means that there is no significant difference in the cooking loss of the beef patties. Detailed Implementation

[0070] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0071] The sources of the raw materials used in the following experimental examples and comparative examples of this invention are as follows: The collagen from red snapper was extracted using the following method: a. Soaking: Disperse the red snapper maw raw material in deionized water at a mass-volume ratio of 1:30 (w / v, g / mL), adjust the pH value to 8.0 with NaOH solution (0.1 mol / L), stir gently, and soak the dispersion at 4 ℃ for 24 h, changing the deionized water every 12 h until the washing solution is neutral; b. Degreasing treatment: Discard the washing liquid, prepare a 10% (v / v) isopropanol solution, mix the soaked red snapper maw with the prepared isopropanol solution (in g / mL, the initial mass of red snapper maw raw material to the volume of isopropanol solution is 1:30), and continue to soak at 4 ℃ for 24 h, changing the isopropanol solution every 12 h during this period; c. Enzymatic hydrolysis and enzyme inactivation: Discard the washing liquid, and use the defatted red snapper maw as the raw material to be enzymatically hydrolyzed. Using the initial mass of the red snapper maw raw material as the measurement standard, prepare the enzymatic hydrolysis solution with pepsin at an enzyme dosage of 4000 U / g. Add the enzymatic hydrolysis solution to the raw material to be enzymatically hydrolyzed at a mass-volume ratio of 1:15 (w / v, g / mL). Adjust the pH of the system to 2.0 using artificial gastric fluid (enzyme-free and sterile). Then, enzymatically hydrolyze at 37 ℃ for 4 h. After the enzymatic hydrolysis is completed, heat the system to 90 ℃ to inactivate the enzyme for 10 min. d. Centrifugation, dialysis, and freeze-drying: The enzyme-inactivated solution was centrifuged at 8000 rpm for 10 min, and the supernatant was taken as the crude collagen extract. The supernatant was then placed in a 50 kDa molecular weight cutoff dialysis bag and dialyzed in deionized water for 2 days, with the deionized water being changed every 12 h. After dialysis, the sample was pre-frozen at -20 ℃ for 24 h, and then transferred to freeze-drying at -40 ℃ and 2 Pa for 48 h. The cake-like product obtained after freeze-drying was ground into powder to obtain red snapper collagen powder.

[0072] Astragalus polysaccharides: provided by Shanghai Maclean Biochemical Technology Co., Ltd. Naringenin: Provided by Shanghai Maclean Biochemical Technology Co., Ltd.; Tangerine peel extract: provided by Shanghai Shifeng Biotechnology Co., Ltd.; Sacha inchi oil: provided by Xishuangbanna Yinqi Biological Resources Development Co., Ltd. Whey protein isolate: provided by Shanghai Yuanye Biotechnology Co., Ltd. Hydroxypropyl chitosan: provided by Shanghai Shifeng Biotechnology Co., Ltd.

[0073] Where specific experimental steps or conditions are not specified in the embodiments, they can be performed according to the conventional experimental steps or conditions described in the literature in this field. All raw materials or instruments used are commercially available conventional products, including but not limited to those used in the embodiments of this application.

[0074] Example 1 This embodiment provides a method for preparing a high-nutrient oleogel based on sacha inchi oil, the specific steps of which are as follows: Preparation of S1, Red snapper collagen solution and Astragalus polysaccharide solution: Dissolve red snapper collagen powder in deionized water at a ratio of 1:5 g / mL, and stir thoroughly to hydrate, thus obtaining red snapper collagen solution. Astragalus polysaccharide powder was dissolved in deionized water at a ratio of 1:100 g / mL and hydrated by stirring thoroughly to obtain an astragalus polysaccharide solution. S2. Preparation of foam template: Astragalus polysaccharide solution and red snapper collagen solution were mixed at a ratio of 1:1 (v / v) and gently stirred to obtain a mixture. Naringenin was dissolved in the mixture at a ratio of 1:200 g / mL and thoroughly stirred to hydrate. Then, tangeretin was dissolved in the mixture containing naringenin at a ratio of 1:2000 g / mL and thoroughly stirred to hydrate. The pH was then adjusted to 8.0 with baking soda. The mixture was stirred in a water bath at 50℃ and 400 rpm for 3 h to carry out the cross-linking reaction. After the reaction was completed, the mixture was immediately transferred to an ice-water bath to cool for 10 min to terminate the reaction. The reaction solution was then dispersed at 12000 rpm for 5 min to form a stable foam. The foam was then immediately transferred to liquid nitrogen for 5 min to set. Finally, the foam was freeze-dried at -40℃ and 2 Pa for 48 h to obtain a foam template with a continuous porous structure. S3. Preparation of oleogel: The foam template was immersed in Sacha inchi oil for 3 hours until the pores of the template were fully filled with oil. After removal, excess liquid oil on the surface was wiped off to obtain an oil gel. The oil gel was then transferred to a 4 ℃ environment for storage.

[0075] This embodiment also provides a method for preparing beef patties, the specific steps of which are as follows: Mince fresh beef, take 20 g of fresh beef, add 1.5 g of water, 0.2 g of wheat flour, 1.8 g of beef fat and 1.8 g of the oil gel prepared in this example, mix well, press the mixed meat paste into beef patties of equal size with a diameter of 20 cm and a thickness of 2 cm using a mold, transfer them to aluminum foil, store the beef patties at -20 ℃ to set, take them out and transfer them to an oven to bake at 180 ℃ for 20 min, and the result is ready.

[0076] Comparative Example 1 This comparative example provides a method for preparing a high-nutrient oleogel based on Sacha indica oil. The specific steps are the same as in Example 1, except that Astragalus polysaccharide is replaced with an equal amount of hydroxypropyl chitosan.

[0077] This comparative example also provides a method for preparing beef patties. The specific steps are the same as in Example 1, except that the oil gel is replaced with an equal amount of the oil gel prepared in this comparative example.

[0078] Comparative Example 2 This comparative example provides a method for preparing a high-nutrition oleogel based on Sacha indica oil. The specific steps are the same as in Example 1, except that the step of adding hesperidin is omitted.

[0079] This comparative example also provides a method for preparing beef patties. The specific steps are the same as in Example 1, except that the oil gel is replaced with an equal amount of the oil gel prepared in this comparative example.

[0080] Comparative Example 3 This comparative example provides a method for preparing a high-nutrient oleogel based on Sacha inchi oil. The specific steps are the same as in Example 1, except that the step of adding naringenin is omitted.

[0081] This comparative example also provides a method for preparing beef patties. The specific steps are the same as in Example 1, except that the oil gel is replaced with an equal amount of the oil gel prepared in this comparative example.

[0082] Comparative Example 4 This comparative example provides a method for preparing a high-nutrient oleogel based on Sacha indica oil. The specific steps are the same as in Example 1, except that the red snapper collagen is replaced with an equal amount of whey protein isolate, and the astragalus polysaccharide is replaced with an equal amount of hydroxypropyl chitosan.

[0083] This comparative example also provides a method for preparing beef patties. The specific steps are the same as in Example 1, except that the oil gel is replaced with an equal amount of the oil gel prepared in this comparative example.

[0084] Comparative Example 5 This comparative example provides a beef patty, and the specific steps are as follows: Mince the fresh beef. Take 20 g of minced fresh beef, add 1.5 g of water, 0.2 g of wheat flour, and 3.6 g of beef fat, and mix well. Press the mixed meat paste into equal-sized beef patties with a diameter of 20 cm and a thickness of 2 cm using a mold. Transfer each patty to aluminum foil and store them at -20 ℃ to set. After removing them, transfer them to an oven and bake at 180 ℃ for 20 minutes.

[0085] Experimental Example 1: Oil Holding Capacity (OHC) 1. Experimental Samples The oleogel samples prepared in Example 1 and Comparative Examples 1-4.

[0086] 2. Experimental Methods The saturated oleogel (5 g) after oil absorption was placed in a 50 mL centrifuge tube and centrifuged at 8000 rpm for 15 min. After centrifugation, excess oil on the surface of the oleogel was removed using filter paper. The oil holding capacity (OHC) of the sample was calculated using the following formula:

[0087] Where M1 is the sample mass (g) after centrifugation, and M is the sample mass (g) before centrifugation.

[0088] Each group of samples has 3 replicates.

[0089] 3. Experimental Results The results are as follows Figure 1As shown, the OHC of Example 1 was 88.46% ± 0.73%, while that of Comparative Example 2 (oil gel without added hesperidin) was 88.27% ± 0.69%. There was no significant difference between the two, indicating that the addition of hesperidin had no significant effect on the OHC of the oil gel. Furthermore, the OHC of both Example 1 and Comparative Example 2 was significantly higher than that of the other control groups, indicating that the introduction of naringenin can enhance the binding ability of the foam template network to Sacha inchi oil, and its oil-holding effect is superior to that of the oil gel system prepared based on hydroxypropyl chitosan. This result further shows that the cross-linking of red snapper collagen and astragalus polysaccharide with naringenin can further strengthen the porous network structure, thereby increasing the OHC of the oil gel and thus improving the oil-water loss phenomenon during meat processing and storage.

[0090] Experimental Example 2: Texture Analysis 1. Experimental Samples Oil gel and beef patty samples prepared in Example 1 and Comparative Examples 1-4, and beef patty sample prepared in Comparative Example 5.

[0091] 2. Experimental Methods The textural properties of oleoglucogel and its beef patty were tested using an EZ-SX 500N texture analyzer (Shimadzu Corporation, Japan). A P5s probe was selected, and compression mode was used. Test parameters were set as follows: pre-test velocity 1 mm / s, test velocity 2 mm / s, post-test velocity 1 mm / s, compression ratio of oleoglucogel to beef patty 50%, and trigger stress 5 g. Three replicates were performed for each sample.

[0092] 3. Experimental Results The results are as follows Figure 2As shown. The oleogel hardness of Example 1 was 4.52±0.42 N, and the oleogel hardness of Comparative Example 2 was 4.61±0.35 N, both significantly higher than the other comparative examples. This indicates that the collagen from the red snapper and astragalus polysaccharide can form a strong composite gel network under the cross-linking effect of naringenin, thereby improving the structural support of the oleogel. Meanwhile, there was no significant difference between Example 1 and Comparative Example 2, indicating that the addition of norihesperidin did not significantly affect the hardness of the oleogel. For the beef patty samples, the hardness of the beef patties prepared in Example 1 and Comparative Example 2 were 7.78±0.12 N and 7.54±0.56 N, respectively, both very close to the hardness of 8.29±0.12 N of Comparative Example 5 (pure beef patty without fat substitution), showing no significant difference. This indicates that the oleogel prepared in Example 1 can better simulate the textural support effect of beef fat in beef patties. Furthermore, the beef patties prepared in Example 1 had significantly higher hardness than those in Comparative Examples 1, 3, and 4. This result indicates that beef patties prepared by oleogloss prepared from red snapper collagen and astragalus polysaccharide cross-linked with naringenin have better textural stability than beef patties prepared by oleogloss without naringenin cross-linking, beef patties prepared by oleogloss based on red snapper collagen-hydroxypropyl chitosan, and beef patties prepared by oleogloss based on whey protein isolate-hydroxypropyl chitosan.

[0093] Flavor Analysis in Experiment Example 3 1. Experimental Samples Oil gel and beef patty samples prepared in Example 1 and Comparative Examples 1-4, and beef patty sample prepared in Comparative Example 5.

[0094] 2. Experimental Methods The volatile flavor characteristics of different oil gels and their beef patties were determined using an electronic nose system (AIRSENSE, Germany). 2.0 g of sample was accurately weighed and placed in a 20 mL vial, sealed, and equilibrated at a constant temperature (25 °C) for 30 min. After equilibration, headspace gas was introduced into the electronic nose sensor array for detection. The acquisition time was 120 s, the washing time was 180 s, and the injection flow rate was 300 mL / min. During the detection process, each sensor produced different response signals to volatile components such as alcohols, aldehydes, ketones, nitrogen-containing compounds, aromatic compounds, and sulfides. The signal value during the stable phase of the sensor response was taken as the sample flavor response value. Among them, the W5S sensor is generally more sensitive to nitrogen-containing compounds (it can be used to reflect volatile components related to fishy odors such as trimethylamine); the W3C sensor is more sensitive to ammonia and some amine compounds (it can be used to characterize ammonia odors from protein degradation or aquatic protein); the W1C sensor is sensitive to aromatic components and benzene compounds; the W6S sensor is sensitive to hydrogen; the W5C sensor is sensitive to alkenes, aromatic components, and nonpolar compounds; the W1S sensor is sensitive to methanes (short-chain alkanes); the W1W sensor is sensitive to sulfides; the W2S sensor is sensitive to alcohols, ethers, aldehydes, and ketones; the W2W sensor is sensitive to aromatic components and organosulfur compounds; and the W3S sensor is sensitive to alkanes (long-chain alkanes).

[0095] 3. Experimental Results The results are as follows Figure 3 and Figure 4 As shown, different oleogel samples and their alternative beef patties exhibited certain differences in electronic nose sensor response, indicating that different formulations affect the volatile flavor characteristics of the samples.

[0096] Depend on Figure 3 It is evident that Comparative Example 2, without the addition of hesperidin, exhibits relatively strong responses on characteristic sensors such as W5S and W3C, indicating that the fishy odor and volatile amine components produced by the red snapper collagen are quite pronounced. In contrast, after the introduction of hesperidin, the responses of the aforementioned related sensors in Examples 1, Comparative Example 1, Comparative Example 3, and Comparative Example 4 decreased or became flat, indicating that hesperidin can effectively mask the fishy odor and other related volatile components produced by the red snapper collagen.

[0097] Depend on Figure 4As can be seen, Comparative Example 2, without added hesperidin, still showed relatively high responses on characteristic sensors such as W5S and W3C, indicating that it still had obvious fishy smell and volatile amine components after being mixed with beef patties. In contrast, the relevant sensor responses of Example 1, Comparative Example 1, Comparative Example 3, and Comparative Example 4 were significantly lower than those of Comparative Example 2, and were close to the overall flavor profile of Comparative Example 5 (pure beef patties without fat substitution). These results further verify the masking effect of hesperidin on fishy smell substances derived from red snapper collagen, which can improve the flavor compatibility of oil gel in beef patties.

[0098] Experiment Example 4 Cooking Loss 1. Experimental Samples Beef patty samples prepared in Example 1 and Comparative Examples 1-5.

[0099] 2. Experimental Methods Cool all cooked beef patties at room temperature for 30 minutes, wipe them with paper towels to remove any visible oozing, and then weigh them. Cooking loss is calculated as a percentage of the initial weight.

[0100]

[0101] Where m1 is the mass (g) of the beef patty before cooking, and m2 is the mass (g) of the beef patty after cooking.

[0102] Each group of samples has 3 replicates.

[0103] 3. Experimental Results During the preparation of beef patties, the changes in cooking loss in each experimental group were as follows: Figure 5As shown, the cooking loss rates of Comparative Example 3 (beef patties prepared with oleogel without naringenin crosslinking), Comparative Example 4 (beef patties prepared with oleogel based on whey protein isolate-hydroxypropyl chitosan), and Comparative Example 5 (pure beef patties without fat substitution) were relatively high, at 27.43%±1.14%, 27.84%±1.26%, and 29.83%±0.56%, respectively. Comparative Example 1 (beef patties prepared with oleogel based on red snapper collagen-hydroxypropyl chitosan) was the second highest, at 24.03%±1.63%. This may be because the oleogel network structure of the above comparative examples is relatively loose, with limited thermal stability and support. Beef patties prepared with or without oleogel substitution are more prone to free water and fat leakage when proteins denature and shrink due to heat. In comparison, the beef patties prepared based on the oil gel substitute of red snapper collagen-astragalus polysaccharide-naringenin—Example 1 and Comparative Example 2—had the lowest cooking loss rates, at 19.92%±0.57% and 20.82%±1.22%, respectively. This indicates that naringenin has a relatively small impact on the cooking loss of the oil gel. Furthermore, the oil gel prepared in Example 1, due to its high-strength gel network, can effectively enhance the system's ability to bind water and fat during heating, thereby reducing juice loss during cooking and improving the processing stability of the beef patty products.

[0104] Sensory evaluation in Experiment 5 1. Experimental Samples Beef patty samples prepared in Example 1 and Comparative Examples 1-5.

[0105] 2. Experimental Methods Ten trained students (5 males and 5 females) were selected to conduct sensory evaluations of the beef patty samples. The scoring criteria are shown in Table 1. Before the evaluation, the evaluators received unified training, which included: (1) a detailed introduction to the definitions and scoring rules of each evaluation indicator (odor, taste, color, shape, and texture); (2) the evaluators were required to fast for 2 hours before the evaluation, drink only pure water, and refrain from smoking or drinking stimulating beverages such as coffee or tea for 30 minutes before the evaluation. During the evaluation, each beef patty sample was cut into uniform small pieces, randomly numbered, and presented to the evaluators in a random order. Each sample was rinsed with pure water before evaluation to remove residual flavors in the mouth. The interval between two sample tastings was no less than 60 seconds, and pure water was used as a taste cleanser. The evaluation process was conducted in an independent sensory evaluation room with room temperature (25 ℃) and uniform lighting. Each evaluator evaluated each sample three times, and the average of the three scores was taken as the evaluator's final score. The average score of the 10 students was taken as the final result.

[0106] Table 1 Sensory Evaluation Scoring Criteria

[0107] 3. Experimental Results The sensory evaluation results are shown in Table 2. The sensory evaluation score of Comparative Example 5 (pure beef patty without fat substitution) was 86.3 points, while the beef patty prepared in Example 1 of this invention, after replacing 50% of the beef fat with the corresponding oil gel, had a better overall sensory quality than Comparative Example 5, with a total score of 88.3 points. Specifically, Example 1 achieved scores of 8.4 (out of 10), 13.0 (out of 15), 13.1 (out of 15), 27.2 (out of 30), and 26.0 (out of 30) in odor, taste, color, morphology, and texture, respectively. This is attributed to the fact that the foam template prepared in Example 1, based on red snapper collagen-astragalus polysaccharide (with naringin promoting cross-linking and norihesperidin masking the taste), can effectively bind the Sacha Inchi oil. This allows the beef patties prepared by replacing the oil gel to reduce the fishy smell produced by red snapper collagen during heating and chewing, while maintaining suitable elasticity and juiciness, thereby achieving a good simulation and improvement of the sensory quality of solid fat. In contrast, the sensory scores of Comparative Example 1 (beef patties prepared using an oleogel substitute based on red snapper collagen-hydroxypropyl chitosan), Comparative Example 2 (beef patties prepared using an oleogel substitute without added tangeretin), Comparative Example 3 (beef patties prepared using an oleogel substitute without naringenin crosslinking), and Comparative Example 4 (beef patties prepared using an oleogel substitute based on whey protein isolate-hydroxypropyl chitosan) were 67.9, 79.5, 78.9, and 62.9, respectively, showing a significant decrease. Comparative Example 4 and Comparative Example 1 had the lowest sensory scores, which may be because the hydroxypropyl chitosan system is less effective than the astragalus polysaccharide system in constructing the oleogel network structure. This results in a relatively loose foam template skeleton, insufficient OHC and deformation resistance, making it more prone to oil separation and juice loss during processing. Consequently, the patties tend to be drier, have reduced tissue support, and exhibit poorer appearance stability, ultimately affecting their sensory quality.

[0108] Table 2 Sensory Evaluation Scores (Unit: points)

[0109] Therefore, this invention utilizes red snapper collagen and astragalus polysaccharide cross-linked with naringenin, and introduces hesperidin as a flavor masking agent to synergistically construct a stable porous foam template network. This network effectively loads and immobilizes sacha inchi oil, while simultaneously improving the flavor compatibility of the oil gel in beef patties, resulting in a high-nutrition fat substitute that combines nutritional value and processing performance. This technical solution can achieve partial replacement (50% replacement ratio) of beef fat in beef patties, improving the fatty acid composition while maintaining the oil-holding capacity, textural properties, and tissue stability of the product. It provides a new technical approach for the further development and utilization of sacha inchi oil and the application of high-nutrition fat substitutes in meat processing.

[0110] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A method for preparing a high-nutrient oleogel, characterized in that, Includes the following steps: S1. Prepare fish collagen solution and astragalus polysaccharide solution respectively; S2. Mix the fish collagen solution and the astragalus polysaccharide solution, add naringenin and hesperidin to the mixture, mix thoroughly and a cross-linking reaction occurs. After the reaction is completed, disperse and foam the reaction solution and freeze dry to obtain a foam template. S3. Use the foam template to adsorb vegetable oil to obtain an oil gel.

2. The method for preparing the high-nutrient oleogel according to claim 1, characterized in that, At least one of the following conditions must be met: (1) In step S1, the fish collagen solution is prepared by red snapper collagen and deionized water; (2) In step S1, the step of preparing the fish collagen solution includes: mixing fish collagen and deionized water at a mass-volume ratio of 1:4~6 in g / mL to obtain the fish collagen solution. (3) In step S1, the step of preparing the Astragalus polysaccharide solution includes: mixing Astragalus polysaccharide and deionized water at a mass-volume ratio of 1:80~100 in g / mL to obtain the Astragalus polysaccharide solution; (4) In step S2, the volume ratio of the Astragalus polysaccharide solution to the fish collagen solution is 1:1~3; (5) In step S2, the mass-volume ratio of naringenin to the mixture is 1:100~500, calculated in g / mL. (6) In step S2, the mass-volume ratio of the tangeretin to the mixture is 1:1000~3000, calculated in g / mL. (7) In step S2, the crosslinking reaction conditions are: reacting at pH 6.0~8.0, temperature 50~60 ℃, and rotation speed 200~500 rpm for 2~4 h, and then immediately transferring to an ice-water bath to cool for 10~15 min to terminate the reaction; (8) In step S2, the dispersion and foaming conditions are: high-speed dispersion at 10000~12000 rpm for 4~5 min; (9) In step S2, the freeze-drying conditions are: first, fix with liquid nitrogen for 3~5 min, and then immediately freeze-dry at -40~-80 ℃ and 0~2 Pa for 48~72 h; (10) In step S3, the adsorption time is 1~3 h; (11) In step S3, the vegetable oil is selected from at least one of sacha inchi oil, trichosanthes seed oil, flaxseed oil, perilla seed oil and olive oil.

3. The method for preparing the high-nutrient oleogel according to claim 2, characterized in that, At least one of the following conditions must be met: (1) The preparation method of the red mandarin fish collagen includes the following steps: soaking the red mandarin fish in deionized water; defatting the soaked red mandarin fish with isopropanol solution; enzymatically hydrolyzing the defatted red mandarin fish with pepsin; inactivating the enzyme after enzymatic hydrolysis; centrifuging after inactivation; and dialysis and freeze-drying the supernatant to obtain the product. (2) In step S1, the step of preparing the fish collagen solution includes: mixing fish collagen and deionized water at a mass-volume ratio of 1:5 in g / mL to obtain the fish collagen solution. (3) In step S1, the step of preparing the Astragalus polysaccharide solution includes: mixing Astragalus polysaccharide and deionized water at a mass-volume ratio of 1:100 in g / mL to obtain the Astragalus polysaccharide solution; (4) In step S2, the volume ratio of the fish collagen solution to the astragalus polysaccharide solution is 1:1; (5) In step S2, the mass-volume ratio of naringenin to the mixture is 1:200, calculated in g / mL. (6) In step S2, the mass-volume ratio of the tangeretin to the mixture is 1:2000, calculated in g / mL. (7) In step S2, the crosslinking reaction conditions are: reacting at pH 8.0, temperature 50 ℃, and speed 400 rpm for 3 h, and then immediately transferring to an ice-water bath to cool for 10 min to terminate the reaction; (8) In step S2, the dispersion and foaming conditions are: high-speed dispersion at 12000 rpm for 5 min; (9) In step S2, the freeze-drying conditions are: first, fix with liquid nitrogen for 5 min, and then immediately freeze-dry at -40 ℃ and 2 Pa for 48 h; (10) In step S3, the adsorption time is 3 h; (11) In step S3, the vegetable oil is Sacha inchi oil.

4. The method for preparing the high-nutrient oleogel according to claim 3, characterized in that, The preparation method of the red snapper collagen meets at least one of the following conditions: (1) Soaking conditions: Disperse red mandarin fish maw in deionized water at a mass-volume ratio of 1:30~40 based on g / mL, adjust the pH value to 6.0~8.0, soak at 4~6 ℃ for 24~36 h, and change the deionized water every 8~12 h until the washing solution is neutral; (2) The defatting treatment conditions are as follows: the soaked red croaker maw is mixed with an isopropanol solution with a volume concentration of 8%~10% and soaked at 4~6℃ for 24~36 h. The isopropanol solution is replaced every 8~12 h. The ratio of the initial mass of the red croaker maw raw material to the volume of the isopropanol solution is 1:30~40, calculated in g / mL. (3) Enzymatic hydrolysis conditions: Based on the initial mass of the red mandarin fish maw raw material, add 3000~4000 U / g of pepsin to the defatted red mandarin fish maw, adjust the pH of the system to 2.0~3.0 using enzyme-free and sterile artificial gastric juice, and enzymatic hydrolysis at 37 ℃ for 4~6 h; (4) The enzyme inactivation conditions are: inactivate the enzyme at 80~90 ℃ for 10~20 min; (5) Centrifugation conditions: centrifuge at 6000~8000 rpm for 10~15 min; (6) Dialysis conditions: Dialyze in deionized water for 2-3 days using a dialysis bag with a molecular weight cutoff of 50 kDa, and change the deionized water every 8-12 hours; (7) The freeze-drying conditions are: first, pre-freeze at -20~-30 ℃ for 18~24 h, and then freeze-dry at -40~-80 ℃ and 0~2 Pa for 48~72 h.

5. The high-nutrient oleogel obtained by the preparation method according to any one of claims 1 to 4.

6. The application of the high-nutrition oleogel obtained by the preparation method according to any one of claims 1 to 4 as a fat substitute.

7. A beef patty, characterized in that, The raw materials for its preparation include the high-nutrient oil gel obtained by the preparation method according to any one of claims 1 to 4.

8. The beef patty according to claim 7, wherein the raw materials for its preparation, by weight, include: 100 parts ground beef, 7-10 parts beef fat, 7-10 parts of the high-nutrition oil gel, 1-3 parts wheat flour and 6-8 parts water.

9. The beef patty according to claim 7, wherein the raw materials for its preparation, by weight, include: 100 parts ground beef, 9 parts beef fat, 9 parts of the aforementioned high-nutrient oil gel, 1 part wheat flour, and 7.5 parts water.

10. The method for preparing beef patties according to any one of claims 7 to 9, characterized in that, Includes the following steps: After mixing all the raw materials in the specified proportions and pressing them into cakes, the desired product is obtained.

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