CN111838399A - Method for enhancing water retention of plant wiredrawing protein - Google Patents

Abstract

The invention discloses a method for enhancing the water binding capacity of plant wiredrawing protein, belonging to the technical field of food processing technology. The preparation process is simple, the vegetable protein powder, the vegetable oil and fat, the food colorant, the water, the glutamine transaminase and the polydextrose/polyphosphate are weighed and mixed evenly according to the proportion, and the mixture is put into a stirrer to be stirred for 15 to 20 minutes at a constant speed; reacting for 2 hours at 37-42 ℃; and then placing the reacted material in a co-rotating meshed double-screw extruder to extrude to form the plant wiredrawing protein. The preparation process is simple, the prepared plant wiredrawing protein has high water holding capacity, and has the chewing feeling similar to meat when being eaten, and the cost is low.

Description

A kind of method for enhancing the water-holding capacity of plant silk protein

technical field

The invention relates to a method for enhancing the water-holding capacity of plant silk-drawn protein, belonging to the technical field of food processing technology.

Background technique

In recent years, with people's pursuit of health and environmental protection, the artificial meat industry has gradually become a huge investment outlet and technology hotspot. Artificial meat is mainly divided into plant protein meat and cell culture meat. Due to its relatively high technical requirements and high production costs, cell culture meat is still in the laboratory research stage and cannot be mass-produced. Its wide source of plant protein raw materials, relatively mature production technology and relatively low production cost have gradually made it on the table of people and occupied an important position in the artificial meat market.

Vegetable protein meat is mainly a kind of biomimetic meat with textured structure similar to the color, flavor and taste of livestock and poultry meat, which is formed by using vegetable protein supplemented with water, fat, flavoring agent, binder and coloring agent. Among them, plant silk protein is the most commonly used alternative protein. However, there is still a big gap between the taste, texture and flavor of traditional plant-based meat substitutes and real meat. Water occupies the highest proportion in vegetable protein meat, and rich water content can ensure the juiciness of the finished product. The water holding capacity of artificial meat is directly related to the texture, elasticity, tenderness and taste of the meat. At present, the vegetable protein meat on the market is not strong in fiber, the overall texture is relatively loose, and the chewiness is poor. It is necessary to find a method to enhance its gelatinity and improve water holding capacity, thereby reducing the loss of juice in artificial meat. .

The methods for improving the water-holding capacity of meat products mainly include the following: (1) Pre-salting to improve the water-holding capacity. Mainly, salt pretreatment is used in the processing of meat products. The sodium ions and chloride ions in the salt combine with the protein to increase the ionic strength, and the amount of muscle fibrin increases to increase the water holding capacity. (2) Add polyphosphates, mainly sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. Phosphate can change the rheological properties of the heat-induced gel of vitamin protein and improve the ability of the heat-induced gel of salt-soluble protein to retain water and fat. (3) Add some edible gums, mainly sodium alginate, carrageenan, xanthan gum, etc. These edible glues form a semi-solid state in contact with water, which can exert a better water-holding effect. (4) Add starch. Starch has a good effect on increasing the water holding capacity of meat products, mainly because starch has a very high degree of swelling and a very strong water absorption capacity, which can keep the water in the meat and added water from being lost. However, the optimal compounding method and addition amount are mainly for livestock and poultry meat and its products, and the water-holding capacity of plant-based artificial meat is less targeted. The protein type, composition and properties of vegetable protein meat are quite different from those of livestock and poultry meat, and the water holding capacity of real meat is also completely different.

SUMMARY OF THE INVENTION

In view of the above-mentioned problems, the present invention provides a method for increasing the water-holding capacity of vegetable silken protein by utilizing polydextrose, polyphosphate or food glue. Combined with glutamine transaminase, polydextrose, polyphosphate, and food glue treatment, twin-screw extrusion is used to obtain a juicy, good-tasting vegetable silken protein that is easy to store and transport.

The first object of the present invention is to provide a method for improving the water-holding capacity of vegetable protein products, which is to add polyphosphate, polydextrose or food gum to the raw materials for preparing vegetable protein products; the polyphosphates include pyrophosphoric acid Sodium and/or sodium tripolyphosphate; the food gums include xanthan gum, konjac gum, carrageenan or mixtures thereof.

In one embodiment, the mass ratio of the polyphosphate to vegetable protein is (0.2-0.5):(70-80).

In one embodiment, the mass ratio of the polydextrose to the vegetable protein is (0.2-2):(70-80).

In one embodiment, the mass ratio of the food gum to vegetable protein satisfies: xanthan gum: konjac gum: carrageenan: vegetable protein=(0.1-0.3):(0.1-0.2):(0.1-0.3): (70-80).

The second object of the present invention is to provide a method for preparing a vegetable protein product, the method comprising the steps of:

(1) the vegetable protein is crushed and sieved for subsequent use;

(2) According to 70-80 parts of vegetable protein powder, 10-15 parts of vegetable oil, 1-3 parts of food colorants, 0.2-0.5 parts of polyphosphate, or 0.2-2 parts of polydextrose, or 0.5 parts of food glue -0.7 part, 50-70 parts water, 10-20U/part protein of transglutaminase, stir the above mixture evenly;

(3) fully reacting the homogeneously mixed material in step (3) at 37-42 ° C for 2 hours to form a better combined state;

(4) Add the reacted material into the co-rotating intermeshing twin-screw extruder for extrusion molding.

In one embodiment, the product extruded in step (4) is also sealed, packaged, stored or used.

In one embodiment, the polyphosphates include, but are not limited to, sodium pyrophosphate, sodium tripolyphosphate, or a mixture of the two.

In one embodiment, the sodium pyrophosphate and sodium tripolyphosphate are mixed in a mass ratio of 1:1.

In one embodiment, the food gums include, but are not limited to, 0.1-0.3 parts of xanthan gum, 0.1-0.2 parts of konjac gum, and 0.1-0.3 parts of carrageenan.

In one embodiment, the food gum is 0.3 part of xanthan gum, 0.1 part of konjac gum, and 0.3 part of carrageenan.

In one embodiment, the vegetable protein comprises soy protein, peanut protein or wheat protein.

In one embodiment, the vegetable oil includes one or more of soybean oil, corn germ oil, peanut oil, olive oil, and coconut oil.

The present invention also claims the vegetable protein product produced by the method.

Beneficial effects of the present invention:

The preparation process of the invention is simple, and the prepared plant tissue protein product is bright and ruddy in color, the degree of texture can reach 1.5-2.6, and has better fiber drawing structure; the bulk density is 0.2-0.9g/mL, and the Good puffing effect. The rehydration rate can be maintained at a high level of 180%-260%, and the water holding capacity is increased by 18-25%; the hardness can reach 1600-2600g, the chewiness can reach 1500-2500, and the elasticity can reach 0.6-0.9. The addition of polyphosphate increases the water retention of plant tissue protein and improves the tenderness of the product.

Detailed ways

Determination method of rehydration rate: refer to the method disclosed in the paper entitled "Texturized dairyproteins" published by Onwulata et al. and improve it. The specific method is as follows: Accurately weigh about 25g of plant silk-drawn protein, and the actual mass is recorded as M1 (accurate to 0.0001), rehydrated at 28°C for 30 minutes, and then weighed again after draining the surface water at room temperature, and the actual mass is recorded as M2. Then the rehydration rate (%)=(M2-M1)/M2*100%.

The method for measuring the degree of texture: refer to the method for measuring the degree of texture disclosed in the paper entitled "Relationships between the gelatinization of starches and the textural properties of extrudedtexturized soybean protein-starch systems" published by Zhang et al. and improve it: take a piece of 5cm ³ The plant silk protein was rehydrated at 28°C for 30min. After draining the surface water at room temperature, cut 1 cube to measure it with a texture analyzer. The A-CKB probe was used to conduct transverse and longitudinal shear tests. The rates before, during and after the test were respectively 2.0mm/s, 1.0mm/s, 1.0mm/s, the shear strength is 90%, and the value of the degree of texture is expressed as the ratio of the transverse and longitudinal shear forces.

Determination of texture properties: take a piece of plant silk protein and rehydrate at 28°C for 30min, drain the surface water at room temperature, and use a cylindrical sampler to take a cylinder with a diameter of 1.0cm in the middle and a height of 1.5cm, and use a texture analyzer to measure its texture. Hardness, elasticity, chewiness indicators. The probe of the texture analyzer is P/35, and the parameters are: the speed before, during and after the test are all 1.0 mm/s, and the deformation is 75%. The instrument directly reads the relevant value.

Bulk density measurement method: refer to the measurement method published by Yang Jian et al. entitled "Influence of dough pH on the bulking effect of steamed bread", and use the millet replacement method to measure the bulk density: take two beakers of equal volume, the first one Fill the beaker with millet and smooth the surface of the beaker with a ruler. In the second beaker, put the vegetable drawing protein of mass M, then fill the second beaker with the millet in the first beaker, scrape the surface of the beaker with a ruler, and measure the volume V of the remaining millet with a measuring cylinder. The bulk density of the sample is M/V.

Water-holding capacity detection method: refer to the water-holding capacity detection method in the paper titled "Influence of Food Glue on Water-holding Capacity and Water Activity of Reconstituted Meat" published by Zhang Ke et al. After slight improvement, the water-holding capacity of vegetable protein meat was measured The specific steps are: fully rehydrate the plant silk protein, drain the surface water after rehydration, weigh the mass, record it as M1, and perform the extrusion test with a texture analyzer. The speed before and after the test is 60mm/min. , the extrusion rate is 30mm/min, the extrusion ratio is 30%, and the water is removed and weighed after extrusion, denoted as M2. The water holding capacity is M2/M1.

Measurement method of color difference: directly measure the color difference meter in solid mode after talking about plant silk protein slices.

Example 1

Step 1: Pulverize the soybean protein meal, pass through an 80-mesh sieve, and weigh 70-80 parts by mass.

Step 2: Weigh 10-15 parts of vegetable oil raw materials, 2 parts of food coloring agent beetroot, 0.4 part of polyphosphate (sodium pyrophosphate and sodium tripolyphosphate are mixed in a mass ratio of 1:1) by mass and suspended in cold water Medium and water 60 parts, glutamine transaminase 10-20U/part of protein.

Step 3: Put all the solid powder materials in Step 1 and Step 2 into the dough mixer, add the liquid materials in Step 2 while mixing, stir well, and then react at 37°C for 3 hours to allow transglutaminase Give full play to the cross-linking effect.

Step 4: Put the material after the reaction in Step 3 into a co-rotating intermeshing twin-screw extruder, the feeding speed is 22kg/h, the screw speed is 160r/min, the temperature of the extruder barrel is 160°C, and the plant is Tissue protein extrusion.

Step 5: After rehydrating the plant tissue protein, evaluate the rehydration rate, color, degree of texture, texture, bulk density and water holding capacity.

The plant tissue protein prepared without the addition of sodium polyphosphate was used as a control. After evaluation, the plant tissue protein product obtained in this example is bright and ruddy in color, and the addition of sodium tripolyphosphate obviously improves the brightness of the product and reduces the color difference. The textured vegetable protein has better fiber drawing structure and better puffing effect. Better rehydration rate and water holding capacity. The addition of polyphosphate increases the water retention of plant tissue protein and improves the tenderness of the product.

Table 1 Comparison of characteristic indexes before and after adding polyphosphate

No added sodium polyphosphate Added sodium polyphosphate degree of organization 1.90±0.3 2.35±0.2 Bulk density (g/mL) 0.95±0.04 0.42±0.03 Rehydration rate (%) 153±5 250±3 water holding capacity 0.85±0.03 0.92±0.04 Hardness(g) 1900±437 1800±325 elasticity 0.45±0.08 0.75±0.06 chewy 1600±257 2500±317

Example 2

Step 1: Pulverize the peanut protein meal, pass through an 80-mesh sieve, and weigh 70-80 parts by mass.

Step 2: Weigh 10-15 parts of vegetable oil raw materials, 3 parts of food coloring agent beetroot, 2 parts of polydextrose, suspend in cold water, add 75 parts of water, and 10-20 U/part of protein of transglutaminase by weight.

Step 3: Put all the solid powder materials in steps 1 and 2 into the dough mixer and fully pre-mix them evenly, while mixing, add the liquid materials in step 2, stir well, and then react at 37 ° C for 4 hours, let the grains Aminoamide aminotransferase fully exerts the cross-linking effect.

Step 4: Put the material after the reaction in Step 3 into a co-rotating intermeshing twin-screw extruder, the feeding speed is 22kg/h, the screw speed is 160r/min, the temperature of the extruder barrel is 160°C, and the plant is Tissue protein extrusion.

Step 5: After rehydrating the plant tissue protein, evaluate the rehydration rate, texturization degree, texture, bulk density and water holding capacity.

Plant tissue protein prepared without the addition of polydextrose was used as a control. After evaluation, the vegetable tissue protein product obtained in this example has better fiber drawing structure and better puffing effect. The rehydration rate can be maintained at a high level, the water holding capacity is increased, and the hardness, elasticity and chewiness are moderate. The addition of polydextrose significantly improved the water-holding capacity of plant tissue protein compared with the non-addition.

Table 2 Comparison of characteristic indexes before and after adding polydextrose

No added sodium polyphosphate Added sodium polyphosphate degree of organization 1.90±0.3 2.0±0.3 Bulk density (g/mL) 0.95±0.04 0.65±0.03 Rehydration rate (%) 153±5 198±8 water holding capacity 0.85±0.03 0.90±0.04 Hardness(g) 1900±437 1874±368 elasticity 0.45±0.08 0.80±0.06 chewy 1600±257 2200±297

Example 3

Step 1: Pulverize the wheat protein meal, pass through an 80-mesh sieve, and weigh 70-80 portions.

Step 2: Simultaneously weigh 12 parts of vegetable oil raw materials, 2 parts of food coloring beet red, 0.2 part of xanthan gum, 0.2 part of konjac gum, 0.3 part of carrageenan, suspended in cold water and added, 50-70 parts of water, glutamine Transaminase 10-20U/portion of protein.

Step 3: Put all the solid powder materials in steps 1 and 2 into the dough mixer and fully pre-mix them evenly, add liquid materials while mixing, stir well, and then react at 37 ° C for 3 hours to allow transglutaminase Give full play to the cross-linking effect.

Step 4: After the reaction is completed, it is placed in a co-rotating intermeshing twin-screw extruder, the feeding speed is 22kg/h, the screw speed is 160r/min, and the temperature of the extruder barrel is 160°C, and the plant tissue protein is extruded into molding .

Step 5: After rehydrating the plant tissue protein, evaluate the rehydration rate, texturization degree, texture, bulk density and water holding capacity.

The plant tissue protein without food glue was used as a control. After evaluation, the texture degree of the plant tissue protein product obtained in this example can reach 1.6-2.4, which makes the textured vegetable protein have a better fiber drawing structure. The bulk density is 0.3-0.8g/mL, which makes the texturized vegetable protein have better puffing effect. The rehydration rate can be maintained at a high level of 190%-260%, and the water-holding capacity is increased by 18-25%, so that the plant textured protein has better rehydration effect and water-holding capacity. The hardness is 1500-2600g, the chewiness is 1600-2600, and the elasticity is 0.7-0.9. The addition of cold water to the food colloid has no significant effect on the vegetable protein powder. With the addition of water and the increase in temperature during the extrusion process, the colloid expands rapidly, increasing the adhesion between the proteins and significantly increasing the water holding capacity.

Table 3 Comparison of characteristic indexes before and after adding food glue

No food glue added Add food glue degree of organization 1.90±0.3 2.5±0.2 Bulk density (g/mL) 0.95±0.04 0.58±0.05 Rehydration rate (%) 153±5 250±11 water holding capacity 0.85±0.03 0.90±0.04 Hardness(g) 1900±437 2000±271 elasticity 0.45±0.08 0.88±0.07 chewy 1600±257 2408±297

Comparative Example 1:

The specific embodiment is the same as in Example 2, the difference is that the amount of polydextrose added is less than 0.2 part or more than 0.5 part, and the evaluation of the rehydration rate, texturization degree, texture, bulk density and water holding capacity of the prepared plant tissue protein shows that the results It shows that when the amount of polydextrose is less than 0.2 part, the rehydration rate is only 150-160%, the degree of texture is about 1.6-1.7, the hardness is 1500-1700g, the chewiness is 1000-1200, the elasticity is 0.4-0.5, and the bulk density is 0.7-0.8 g/mL. However, when the amount of polydextrose added is greater than 0.5, the parameter values are not significantly improved, but the production cost is increased.

Comparative Example 2:

The specific embodiment is the same as in Example 1, except that the amount of polyphosphate added is less than 0.2 or more than 2. The evaluation of the rehydration rate, texturization degree, texture, bulk density and water holding capacity of the prepared plant tissue protein showed that the rehydration rate was only 145-165% when the polyphosphate addition amount was less than 0.2, and the texturization degree was only 145-165%. About 1.3-1.5, hardness 1600-1800g, chewiness 1100-1300, elasticity 0.5-0.6, bulk density 0.6-0.8g/mL. However, when the amount of polyphosphate added is greater than 2, the parameter values are not significantly improved, but the production cost is increased.

Comparative Example 3:

The specific embodiment is the same as Example 3, the difference is that the number of food glue added is less than 0.1 or greater than 0.8. The evaluation of the rehydration rate, texturization degree, texture, bulk density and water holding capacity of the prepared plant tissue protein shows that the results show When the amount of food glue added is less than 0.1 part, the rehydration rate is only 160-180%, the degree of texture is about 1.5, the hardness is 1700-1900g, the chewiness is 1200-1400, the elasticity is 0.6-0.7, and the bulk density is 0.5-0.7g/mL . However, when the amount of food glue added is greater than 0.8, the hardness is too large, the chewiness is poor, and the drawing protein cannot simulate real meat well.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims (10)

1. a method for improving the water-holding capacity of vegetable protein product, is characterized in that, in the raw material for preparing vegetable protein product, add polyphosphate, polydextrose or food glue; Described polyphosphate comprises sodium pyrophosphate and/or Sodium tripolyphosphate; Described food gum includes xanthan gum, konjac gum, carrageenan or a mixture thereof; The mass ratio of the polyphosphate to vegetable protein is (0.2-0.5): (70-80); The mass ratio of the polydextrose to the vegetable protein is (0.2-2): (70-80); The mass ratio of the food gum and vegetable protein satisfies: xanthan gum: konjac gum: carrageenan: vegetable protein=(0.1-0.3):(0.1-0.2):(0.1-0.3):(70-80). 2. a method for preparing vegetable protein product, is characterized in that, comprises the steps: (1) According to 70-80 parts of vegetable protein powder, 10-15 parts of vegetable oil, 1-3 parts of food colorants, 0.2-0.5 parts of polyphosphate, or 0.2-2 parts of polydextrose, or 0.5-0.7 parts of food glue , 50-70 parts of water, 10-20U/part of protein of transglutaminase, stir the above mixture evenly; (2) fully react the homogeneously mixed materials in step (1) at 37-42° C. for 1.5-3 hours; (3) Extruding the reacted material in step (2). 3. The method according to claim 2, wherein the vegetable protein powder is sieved with an 80-100 mesh. 4. The method of claim 2, wherein the polyphosphates include, but are not limited to, sodium pyrophosphate, sodium tripolyphosphate, or a mixture of the two. 5 . The method according to claim 2 , wherein the food gums include but are not limited to 0.1-0.3 parts of xanthan gum, 0.1-0.2 parts of konjac gum, and 0.1-0.3 parts of carrageenan. 6 . 6. The method of claim 2, wherein the vegetable protein comprises soy protein, peanut protein or wheat protein. 7. The method according to claim 2, wherein the vegetable oil comprises one or more of soybean oil, corn germ oil, peanut oil, olive oil or coconut oil. 8 . The method according to claim 2 , wherein the product extruded in step (3) is further sealed, packaged, stored or used. 9 . 9. The method according to claim 2, wherein the step (3) adopts a twin-screw extruder for extrusion molding; the temperature of the extruder barrel is controlled to be 120-180° C., and the screw speed of the extruder is 100°C. -175r/min. 10. The vegetable protein product prepared by the method of any one of claims 2 to 9.