CN113712191B - A kind of preparation method of ready-to-eat high simulation vegetarian hairy tripe - Google Patents

Abstract

The invention relates to a vegetarian tripe based on agarose and high acetyl gellan gum double network hydrogel and a preparation method thereof. The vegetarian tripe contains the following components: agarose, high acetyl gellan gum, ultrapure water and calcium chloride; the total solid content (agarose and high acetyl gellan gum) is 0.8-2wt%, the mass ratio of agarose and high acetyl gellan gum is 1:6-1:12, heating temperature The temperature is 90-95℃, the cooling temperature is 4-6℃, the concentration of calcium chloride soaked is 0.5-10wt%, the soaking time is 1-1.5h, and the soaking temperature is 25-30℃. The preparation method is: add agarose and high acetyl gellan gum powder to ultrapure water at room temperature and stir to disperse evenly, then heat the mixed solution while stirring to further disperse evenly, then pour it into a mold and cool it in the refrigerator. To form a gel, the gel can be soaked in calcium chloride solution for a certain period of time. Compared with the existing technology, the present invention prepares a double-network hydrogel based on agarose and high acetyl gellan gum through a heating-cooling-soaking method. It has a texture close to the real hairy tripe and is healthy and safe. The method is simple, the cost is low, and it has broad market prospects.

Description

A kind of preparation method of ready-to-eat high simulation vegetarian hairy tripe

Technical field

The invention belongs to the technical field of high-simulation artificial meat, and specifically relates to a ready-to-eat high-simulation vegetarian tripe based on agarose and high acetyl gellan gum and a preparation method thereof.

Background technique

With the rapid development of human economy and society, the supply of traditional animal husbandry and breeding industry is facing severe challenges, and the ensuing environmental and social problems are becoming increasingly severe. In response to the possible food security crisis in the next few decades, "artificial meat" came into being. Artificial vegetarian hairy tripe has attracted attention for its advantages of nutrition and health, energy saving and emission reduction, safety and efficiency, and its technology research and development and product development have become hot spots. Most of the currently reported vegetarian hairy tripe foods are made by deacetylating konjac powder in sodium carbonate solution and then heating it at high temperature to form a hydrogel. By regulating the quality of the konjac powder and the concentration of the sodium carbonate solution, the effect of simulating real hairy tripe is achieved. Its preparation mechanism is: konjac powder is evenly dispersed in a sodium carbonate solution. The sodium carbonate reacts chemically with the hydroxyl groups on the konjac gum molecular chain to achieve deacetylation, and then promotes violent movement of the molecular chain under high temperature conditions. , due to the reduction of steric hindrance by deacetylation, a three-dimensional network hydrogel structure is formed. However, compared with real hair belly, the hardness and toughness of this gel formed by a single network are weaker, making it difficult to achieve the effect of texture simulation. Double network hydrogel is a gel with high mechanical strength and toughness. Its network structure is composed of two layers of independent gel networks with different properties. The polymer content of the second layer of the network is much greater than that of the third layer. The polymer content of one layer of the network. The polymers that make up the first layer of the network are linear rigid molecules that form a rigid and brittle network that is tightly cross-linked. The polymer molecules that make up the second layer of the network are linear flexible molecules that form loose cross-links. Compared with the strength or toughness of the corresponding single network gel, double network hydrogels usually have higher mechanical strength or toughness and can achieve "1+1 is greater than or much greater than 2". effect; its strengthening and toughening mechanism is: when the double network hydrogel is compressed or stretched, the rigid and brittle first layer of network polymer provides a "sacrificial bond" for the double network hydrogel, which consumes the outside world Under the action of stress, the flexible second layer of network polymer fills the rigid network, providing a scaffold for the double network hydrogel and maintaining the shape of the hydrogel. However, the current research on double network hydrogels is based on chemically synthesized polymers, and there is little research on the composition of double network hydrogels of edible natural polymers and their application in artificial meat. Therefore, based on the toughness principle and gel properties of double network hydrogels, it is of great significance to construct double network hydrogels based on edible natural polymers and achieve simulated hair belly texture properties through structural control.

Agarose is a neutral linear polymer, a polysaccharide derived from red algae. Its basic structure is 1,3-linked β-D-galactose and 1,4-linked 3,6-endoether-L. -Long chains of alternatingly linked galactose sugars. Agarose is generally dissolved in water when heated to above 90°C. When the temperature drops to 35-40°C, it forms a transparent and odorless gel. It is widely used in jelly, juice drinks, canned meat and other foods. High acetyl gellan gum is a negatively charged linear polymer polysaccharide derived from microorganisms. It is composed of repeated polymerization of basic units composed of 4 monosaccharide molecules. Its basic units are composed of 1,3- and 1 , composed of 2 4-linked glucose residues, 1,3-linked glucuronic acid residue and 1,4-linked rhamnose residue, and also contains O-acyl groups (glyceryl acyl and Acetyl). It can be used as a thickener and stabilizer, has good stability, is resistant to acid hydrolysis and enzymatic hydrolysis, and is widely used in puddings, jam products, ice cream and other foods. High acetyl gellan gum is generally dissolved in water when heated to about 90°C, and forms a non-transparent and odorless gel when the temperature drops to 50-65°C. Since high acetyl gellan gum is a negatively charged linear polymer, the introduction of an appropriate amount of cations can improve the gel strength through the principle of electrostatic shielding. However, the introduction of excessive cations will reduce the gel strength. The influence of divalent cations is greater than that of monovalent cations. A single agarose forms a hard and brittle gel, while a single high-acetyl gellan gum forms a flexible and pliable gel. A single hydrogel cannot achieve the effect of simulating the texture of tripe. Therefore, the present invention provides for the first time a method of constructing a double network hydrogel based on edible natural polymers, and introduces calcium ions through the soaking method to regulate the structure and mechanical properties of the double network hydrogel, thereby simulating hair texture. It has the effect of structural characteristics, simple process and low cost, which is of great significance to the development of rich vegetarian hairy belly products.

Contents of the invention

The purpose of the present invention is to provide a preparation method for a ready-to-eat natural polymer-based double network hydrogel with high degree of simulation constructed from agarose and high acetyl gellan gum in order to overcome the shortcomings of the above-mentioned prior art. Its technical method to achieve realistic texture characteristics of hairy tripe through structural control can further provide technical support for the exploration of artificial meat.

A ready-to-eat high-simulation vegetarian tripe is a gel-based food prepared from agarose, high acetyl gellan gum, calcium chloride and ultrapure water. The preparation steps of the ready-to-eat high-simulation vegetarian tripe are as follows :

① Use agarose, high acetyl gellan gum and ultrapure water to prepare a mixed solution with a total solid content of 0.8 to 2 wt%, in which the mass ratio of agarose to high acetyl gellan gum is 1:6 to 1 :12, disperse evenly to obtain a mixed solution;

② Heat the mixed solution at a heating temperature of 90-95°C, stir and heat to fully dissolve it; then cool it at 4-6°C to form a gel;

③ Soak the formed gel in 0.5 to 10 wt% calcium chloride solution at a soaking temperature of 25-30°C and a soaking time of 1-1.5 hours to obtain a ready-to-eat high-simulation vegetarian tripe.

Wherein, in the step ①, the specific method for uniform dispersion is: stirring at a stirring speed of 200-300 rpm.

Wherein, in the step ②, the stirring speed of stirring and heating is 200-300 rpm.

Wherein, in the step ②, the cooling time is 10-12h.

Wherein, in the step ②, the stirring and heating time is 10-20 minutes.

beneficial effects

The present invention prepares a double network hydrogel with high mechanical strength and toughness based on agarose and high acetyl gellan gum. Based on the principle of double network hydrogel, when the double network hydrogel is compressed, it is rigid and brittle. The first layer of agarose gel network provides "sacrificial bonds" to dissipate external stress. The flexible and flexible second layer of high acetyl gellan gum network fills the rigid network, forming a double network. The hydrogel provides a scaffold that maintains the shape of the hydrogel. Therefore, this dual-network hydrogel can withstand much higher fracture strength and toughness than a single-network gel. Compared with the traditional calcium ion addition method, the present invention innovatively uses the soaking method to introduce calcium ions into the double network gel system. Based on electrostatic interaction, the structural density of the high acetyl gellan gum layer network can be more effectively improved. Further improve the toughness of the gel. According to the measurement of relevant indicators, it was found that from the perspective of microstructure and mechanical texture, the double network gel prepared by the soaking method can achieve high simulation of real hair belly (see relevant examples for specific results), thereby breaking through the limitations of existing artificial hair belly. .

Description of the drawings

Figure 1: Double network water with agarose and high acetyl gellan gum mass ratios of 1:0, 1:1, 1:2, 1:4, 1:6, 1:8, 1:12 and 0:1 Compressive fracture stress and fracture strain diagrams of the gel;

Figure 2: Comparison of fracture stress and fracture strain after soaking calcium chloride solution (0.5-10wt%) in agarose and high acetyl gellan gum double network hydrogel with a mass ratio of 1:8;

Figure 3: Comparison of hardness and elasticity after soaking calcium chloride solution (0.5-10wt%) in agarose and high acetyl gellan gum double network hydrogel with a mass ratio of 1:8;

Figure 4: Agarose, high acetyl gellan gum, tripe, agarose and high acetyl gellan gum double network hydrogel with a mass ratio of 1:8, and its microscopic view after soaking in 2% _CaCl2 solution Structure diagram.

Detailed ways

The present invention will be further clarified below with reference to specific implementation examples. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of the present invention. After reading the present invention, those skilled in the art will understand various equivalent forms of the present invention. All modifications fall within the scope of the appended claims of this application.

Example 1

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:0. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) Heat the mixed solution at a heating temperature of 90-95°C and a stirring speed of 200-300rpm for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C, and then cool The time is 10-12h; ready-to-eat high-simulation vegetarian tripe is obtained.

Example 2

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:1. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) Heat the mixed solution at a heating temperature of 90-95°C and a stirring speed of 200-300rpm for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C, and then cool The time is 10-12h; a ready-to-eat gel is obtained.

Example 3

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:2. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) Heat the mixed solution at a heating temperature of 90-95°C and a stirring speed of 200-300rpm for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C, and then cool The time is 10-12h; a ready-to-eat gel is obtained.

Example 4

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:4. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time 10-12h; obtain instant gel.

Example 5

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:6. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time 10-12h; obtain instant gel.

Example 6

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 0:1. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time 10-12h; obtain instant gel.

Example 7

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:8. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time 10-12h; obtain instant gel.

Example 8

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:12. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time 10-12h; obtain instant gel.

Example 9

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:8. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, stir at a stirring speed of 200-300rpm to disperse evenly; obtain a mixed solution .

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time is 10-12h;

3) The formed gel is soaked in a 0.5wt% calcium chloride solution at a soaking temperature of 25-30°C and a soaking time of 1-1.5h to obtain ready-to-eat high-fidelity vegetarian tripe.

Example 10

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:8. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, and stir at a stirring speed of 200-300rpm to disperse evenly;

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time is 10-12h;

3) The formed gel is soaked in 1wt% calcium chloride solution, the soaking temperature is 25-30°C, the soaking time is 1-1.5h, and the ready-to-eat high-simulation vegetarian tripe is prepared.

Example 11

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:8. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, and stir at a stirring speed of 200-300rpm to disperse evenly;

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time is 10-12h;

3) The formed gel is soaked in a 2wt% calcium chloride solution at a soaking temperature of 25-30°C and a soaking time of 1-1.5 hours to obtain ready-to-eat high-fidelity vegetarian hairy tripe.

Example 12

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 1wt%, and the mass ratio is 1:8. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, and stir at a stirring speed of 200-300rpm to disperse evenly;

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time is 10-12h;

3) The formed gel is soaked in a 10wt% calcium chloride solution at a soaking temperature of 25-30°C and a soaking time of 1-1.5 hours to obtain ready-to-eat high-fidelity vegetarian tripe.

Example 13

The preparation process of a ready-to-eat high-simulation vegetarian tripe is as follows:

1) The total solid content is 2wt%, and the mass ratio is 1:8. Add agarose and high acetyl gellan gum powder to ultrapure water at room temperature, and stir at a stirring speed of 200-300rpm to disperse evenly;

2) When the heating temperature is 90-95°C and the stirring speed is 200-300rpm, heat the mixed solution for 10-20 minutes to fully dissolve it, then pour it into a mold and cool it into a gel at 4-6°C. The cooling time is 10-12h;

3) The formed gel is soaked in a 10wt% calcium chloride solution at a soaking temperature of 25-30°C and a soaking time of 1-1.5 hours to obtain ready-to-eat high-fidelity vegetarian tripe.

Example detection

Table 1: Double network water with agarose and high acetyl gellan gum mass ratios of 1:0, 1:1, 1:2, 1:4, 1:6, 1:8, 1:12 and 0:1 Compressive fracture stress and fracture strain of gel

Table 1 shows the results of the compressive fracture stress and fracture strain of the double network hydrogel formed by agarose and high acetyl gellan gum at different mass ratios in Examples 1 to 8. The fracture stress reflects the strength of the gel. , the fracture strain reflects the toughness of the gel. It can be seen from the above table that as the content of high acetyl gellan gum increases, the fracture stress and fracture strain of the double network hydrogel show an increasing trend. The highest fracture stress and strain were obtained when the mass ratio of acetyl gellan gum was 1:8, indicating that when the content of high acetyl gellan gum is much greater than the agarose content, when the double network hydrogel is subjected to compression deformation, the first The brittle and hard agarose-based network is broken through hydrogen bonds. The double network hydrogel provides a "sacrificial bond" to dissipate external stress. At the same time, a flexible and flexible second layer of high acetyl gellan gum network polymer fills the In the rigid network, it acts as a scaffold and provides gel properties with high strength and toughness at the same time. Therefore, compared with single agarose and single high acetyl gellan gum gel, the compressive fracture stress of the double network hydrogel when the mass ratio of agarose and high acetyl gellan gum is 1:8 is significantly greater. The effect of a single gel. As the content of high acetyl gellan gum further increases, there is basically no significant change in the compressive fracture stress and strain of agarose and high acetyl gellan gum-based double network hydrogels.

Table 2: Fracture stress and fracture strain after soaking in calcium chloride solution (0.5-10wt%) in agarose and high acetyl gellan gum double network hydrogel with a mass ratio of 1:8

Table 2 shows the relationship between the double network hydrogel with a mass ratio of agarose and high acetyl gellan gum of 1:8 in Examples 9 to 12 after being soaked in calcium chloride solution (0.5-10wt%) and hairy belly. The results of compressive fracture stress and fracture strain can be seen from the above table. network), as the calcium ion content increases, the mechanical strength and toughness of the gel increase significantly. This is because the intervention of calcium ions can shield electrostatic repulsion. A cation connects a pair of carboxyl groups, so the gel The strength is further improved, and when the calcium ion concentration is 2%, it achieves an effect close to the compression fracture strength and toughness of the real hair belly.

Table 3: Hardness and elasticity of agarose and high acetyl gellan gum double network hydrogel with a mass ratio of 1:8 after soaking in calcium chloride solution (0.5-10wt%)

Claims (5)

1. A preparation method of an instant high-simulation tripe is characterized by comprising the following steps: the preparation method of the instant high-simulation element tripe comprises the following steps:

(1) preparing a mixed solution with the total solid content of 0.8-2wt% by using agarose, gao Yixian-based gellan gum and ultrapure water, wherein the mass ratio of the agarose to Gao Yixian-based gellan gum is 1:6-1:12, and uniformly dispersing to obtain the mixed solution;

(2) stirring and heating the mixed solution at 90-95 ℃ to fully dissolve the mixed solution; then cooling at 4-6deg.C to form gel;

(3) and soaking the formed gel in 0.5-10wt% calcium chloride solution at 25-30 ℃ for 1-1.5h to obtain the instant high-simulation tripe.

2. The method for preparing the instant high-simulation tripe according to claim 1, which is characterized in that: in the step (1), the specific method for uniform dispersion is as follows: stirring at a stirring speed of 200-300rpm.

3. The method for preparing the instant high-simulation tripe according to claim 1, which is characterized in that: in the step (2), the stirring rotation speed of stirring and heating is 200-300rpm.

4. The method for preparing the instant high-simulation tripe according to claim 1, which is characterized in that: in the step (2), the cooling time is 10-12h.

5. The method for preparing the instant high-simulation tripe according to claim 1, which is characterized in that: in the step (2), the step of (c),

stirring and heating for 10-20min.