阅读说明：本技术 一种基于大豆油体的植物蛋白肉专用脂肪的制备方法 (Preparation method of vegetable protein meat special fat based on soybean oil body ) 是由 陈洁 傅礼玮 王召君 何志勇 曾茂茂 秦昉 于 2020-07-28 设计创作，主要内容包括：本发明公开了一种基于大豆油体的植物蛋白专用脂肪的制备方法,其特征在于：包括如下步骤：大豆油体的制备、交联、灭酶。解决了蛋白肉制造领域,目前缺少一种成熟的成本较低、且高温加工性能好、咀嚼性较好且较为健康多糖含量较低的蛋白肉专用脂肪的制备方法的问题,产生的效果包括：(1)制作的素肉植物蛋白肉专用脂肪不含有反而脂肪酸,且含有多不饱和脂肪酸和富含对人体健康有益的脂溶性生物活性物质,实现不摄入肉类但补充部分营养的作用；(2)不存在“漏油”现象(3)具有良好的热稳定性,质构感合适,持油性好,油质感充足,与真肉的口感相似,消费者较易接受。(The invention discloses a preparation method of vegetable protein special fat based on soybean oil bodies, which is characterized by comprising the following steps: the method comprises the following steps: preparing soybean oil, cross-linking and inactivating enzyme. The problem that a mature preparation method of special protein meat fat with low cost, good high-temperature processing performance, good chewiness and low healthy polysaccharide content is lacked in the field of protein meat manufacturing is solved, and the produced effects comprise: (1) the prepared vegetable protein meat special fat does not contain fatty acid, and contains polyunsaturated fatty acid and fat-soluble bioactive substances beneficial to human health, so that the effect of supplementing partial nutrition without eating meat is realized; (2) the oil leakage phenomenon does not exist (3), and the meat sausage has good thermal stability, proper texture and sense, good oil retention property and sufficient oily sense, is similar to the taste of real meat, and is easy to accept by consumers.)

1. A preparation method of vegetable protein special fat based on soybean oil bodies is characterized by comprising the following steps: preparation of soybean oil body: adjusting pH of soybean milk with sodium bicarbonate, heating, and performing refrigerated centrifugal separation to obtain soybean oil; and (3) crosslinking: mixing soybean oil body with glutamine transaminase and deionized water for crosslinking; enzyme deactivation: and (3) inactivating enzyme of the cross-linked product, and then carrying out aseptic packaging to obtain the vegetable protein meat special fat based on the soybean oil body.

2. The method for preparing vegetable protein-specific fat based on soybean oil bodies according to claim 1, further comprising a process for preparing soybean milk, wherein the process for preparing soybean milk comprises adding 4 to 6 parts by mass of soft water to 1 to 2 parts by mass of soybean raw material, soaking the soybean raw material at 20 ℃ for 10 hours, and adding 4 parts by mass of soft water to the soaked soybean, before the soybean milk is subjected to heating treatment after the pH of the soybean milk is adjusted by baking soda.

3. The method for preparing vegetable protein-specific fat based on soybean oil bodies as claimed in claim 2, wherein in the preparation of the soybean oil bodies, 1 part of soybean raw material is added with 5 parts of soft water in terms of parts by mass of raw material, and after soaking at 20 ℃ for 10 hours, 4 parts of soft water is added to the soaked beans.

4. The method for preparing a soybean oil body-based fat for exclusive use as a lipoprotein according to any one of claims 1 to 3, wherein in the preparation of the soybean oil body, the soybean steep is subjected to pulp grinding after the pH of the soybean steep is adjusted to 7.5 to 8.0 by adding baking soda, and the pulp and residue are simultaneously separated; adjusting the pH value of the soybean milk after grinding to 6.8-8.0 by using sodium bicarbonate, and then heating at 65-90 ℃ for 10-60 min.

5. The method of claim 1, wherein the conditions of the freezing and centrifuging operation are 10 ℃ of the centrifuging temperature, 12000g of the centrifuging speed, and 60min of the centrifuging time.

6. The method for preparing vegetable protein-dedicated fat based on soybean oil according to claim 1, wherein the soybean oil is crosslinked by adding glutamine transaminase, 94 to 99.8 parts of soybean oil is added, 0.2 to 6 parts of glutamine transaminase is added, and the soybean oil is crosslinked for 60min at 50 ℃ and pH 6.0, in parts by mass of the raw material.

7. The method for preparing vegetable protein-specific fat based on soybean oil bodies as claimed in claim 1 or 6, wherein in the crosslinking, the soybean oil bodies are crosslinked by adding glutamine transaminase, 96 parts of soybean oil bodies and 4 parts of glutamine transaminase are added in parts by mass of the raw material, and the crosslinking is performed for 60min at 50 ℃ and pH 6.0.

8. The method for preparing vegetable protein-dedicated fat based on soybean oil body as claimed in claim 1, wherein in the enzyme deactivation, the crosslinked product is taken for enzyme deactivation, the enzyme deactivation temperature is 95 ℃, and the enzyme deactivation time is 6 min.

9. The method for preparing vegetable protein special fat based on soybean oil bodies as claimed in claim 1, wherein the vegetable protein special fat comprises 36.5% of fat, 6.8% of protein and 52.7% of water in percentage by mass.

10. The method for preparing vegetable protein meat-specific fat based on soybean oil body as claimed in claim 1, wherein the vegetable protein meat-specific fat is added to the textured soybean protein at a ratio of 20%.

Technical Field

The invention belongs to the technical field of cream processing, and particularly relates to a preparation method of vegetable protein meat special fat based on soybean oil bodies.

Background

Protein meat, as vegetarian meat which meets the requirements of consumers for meat feeling and can provide meat nutrition, receives more and more consumers at present who pay more attention to health, because long-time and excessive consumption of meat products can bring various health diseases to human bodies, and the consumption of vegetarian meat and protein meat is accepted by more and more people.

In the composition of the vegetarian meat, fat is one of the main parts, if liquid vegetable oil is directly added into the vegetarian meat to be used as a fat substitute in food ingredients, the requirements of heating, chewiness and the like are not met, and the flavor, taste and texture of food are seriously influenced, at present, the research on adding the fat substitute into the vegetarian meat to be used as the composition part of the fat in the vegetarian meat is more and more, and the fat substitute comprises carbohydrate, protein lipid fat mimics, colloid fat mimics and colloid matrix substitute fat. Carbohydrate and protein lipid mimics are made from carbohydrate or protein as basic raw materials and have the physical characteristics of an aqueous liquid system through physical treatment, so that the smooth and fine taste characteristics of fat are simulated, but the carbohydrate and protein lipid mimics cannot be applied to food which needs high-temperature processing. The colloid type fat simulant is also a common substitute fat, and can only partially substitute fat but not completely substitute fat due to higher cost and no oil texture. Konjac gum, xanthan gum and pectin are common fat substitutes taking colloid as matrix, and konjac gum is high-viscosity soluble dietary fiber and has high water absorption expansion coefficient, so that a unique and stable water-holding network structure can be formed in a product, but the texture and the flavor of a meat product of the prepared product are low in acceptability to consumers. The complete replacement of animal fat by rapeseed oil can significantly reduce the content of saturated fatty acids and cholesterol in the emulsified meat emulsion product, but there is a severe phenomenon of "oil leakage", so that the final product has an exceptionally hard texture, thereby greatly reducing the overall acceptability of the product. The substitution of vegetable oil pre-emulsions for animal fats reduces the saturated fatty acid content, while ignoring the effect of the lumpy animal fat in meat products on the visual and sensory aspects of consumers.

Therefore, in the field of protein meat manufacturing, a mature preparation method of protein meat special fat with low cost, good high-temperature processing performance, good chewiness and low healthy polysaccharide content is lacked.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.

Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of the vegetable protein meat special fat.

In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of vegetable protein special fat based on soybean oil bodies is characterized by comprising the following steps: the method comprises the following steps: preparation of soybean oil body: adjusting pH of soybean milk with sodium bicarbonate, heating, and performing refrigerated centrifugal separation to obtain soybean oil; and (3) crosslinking: mixing the soybean oil body obtained in the last step with glutamine transaminase and deionized water for crosslinking; enzyme deactivation: and (3) inactivating enzyme of the crosslinked product, and then carrying out aseptic packaging to obtain the vegetable protein meat special fat based on the soybean oil body.

The invention also aims to prepare the special fat for the protein meat based on the soybean oil body.

To solve the above technical problem, according to another object of the present invention, the present invention provides the following technical solutions: a preparation method of vegetable protein special fat based on soybean oil bodies is characterized by comprising the following steps:

before the soybean milk is heated after the pH value of the soybean milk is adjusted by baking soda, the process for preparing the soybean milk comprises the steps of counting by mass the raw materials, adding 1-2 parts of soft water into 1-2 parts of soybean raw materials, soaking the soybean raw materials at 20 ℃ for 10 hours, and adding 4 parts of soft water into the soaked beans.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: in the preparation of the soybean oil body, 1 part of soybean raw material is added with 5 parts of soft water according to the mass parts of the raw material, and after the soybean raw material is soaked for 10 hours at 20 ℃, 4 parts of soft water is added to the soaked beans.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: in the preparation of the soybean oil body, adding baking soda into a soybean soak to adjust the pH value to 7.5-8.0, then grinding the soybean soak into pulp, and synchronously separating pulp from residue; adjusting the pH value of the soybean milk after grinding to 6.8-8.0 by using sodium bicarbonate, and then heating at 65-90 ℃ for 10-60 min.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: the conditions of the freezing centrifugal separation operation are that the centrifugal temperature is 10 ℃, the centrifugal speed is 12000g, and the centrifugal time is 60 min.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: in the crosslinking, soybean oil is taken and added with glutamine transaminase for crosslinking, 94-99.8 parts of soybean oil is added, 0.2-6 parts of glutamine transaminase is added according to the mass parts of the raw materials, and crosslinking is carried out for 60min under the conditions of 50 ℃ and pH 6.0.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: in the crosslinking, the soybean oil body is added with glutamine transaminase for crosslinking, 96 parts of soybean oil body and 4 parts of glutamine transaminase are added according to the mass parts of the raw materials, and crosslinking is carried out for 60min under the conditions of 50 ℃ and pH 6.0.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: and in the enzyme deactivation, taking the cross-linked product to perform enzyme deactivation, wherein the enzyme deactivation temperature is 95 ℃, and the enzyme deactivation time is 6 min.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: the special vegetable protein meat fat comprises 36.5% of fat, 6.8% of protein and 52.7% of water in percentage by mass.

As a preferable scheme of the preparation method of the vegetable protein special fat based on the soybean oil body, the preparation method comprises the following steps: the special vegetable protein meat fat is added into the textured soybean protein in a ratio of 20% to prepare the vegetable protein meat.

The invention has the beneficial effects that:

(1) the special vegetable protein meat fat based on soybean oil bodies, which is prepared by the invention, adopts soybeans as raw materials, does not add any emulsifier and stabilizer, has lower polysaccharide content compared with fat film gifts which mostly adopt curdlan, carrageenan and konjac gum on the market, lightens the intake of the polysaccharide, is beneficial to the health of human bodies, and in addition, the special vegetable protein meat fat does not contain fatty acid, contains polyunsaturated fatty acid and fat-soluble bioactive substances (such as phospholipid, tocopherol, isoflavone and the like) which are beneficial to the health of human bodies, and realizes the effect of supplementing partial nutrition without taking meat.

(2) The special vegetable protein meat fat based on soybean oil bodies, which is prepared by the invention, uses the natural emulsified oil with good stability, namely the soybean oil bodies for the first time, realizes the nutrition supplement of the vegetable protein meat fat through fat-soluble bioactive substances (such as phospholipid, tocopherol, isoflavone and the like) and polyunsaturated fatty acid which are rich in soybeans and are beneficial to human bodies, and improves the extraction rate of the soybean oil bodies through optimizing the extraction conditions of the soybean oil bodies.

(3) The special vegetable protein meat fat based on the soybean oil body has the advantages of energy, safety and sensory comfort degree of the conventional special vegetable protein meat fat, and is prepared by taking the soybean oil body as a raw material and processing the soybean oil body by glutamine transaminase, so that the special vegetable protein meat fat overcomes the oil leakage phenomenon of other products, overcomes the defects of high cost, single raw material structure, no high temperature resistance and abnormal hard texture of finished products prepared by using curdlan and other raw materials, and overcomes the prejudice that consumers do not have good mouthfeel to the block fat.

(4) The vegetable protein meat special fat based on the soybean oil body, which is prepared by the invention, can be independently used for preparing massive vegetable protein meat special fat, and can be added into soybean textured protein in a proportion of 15-25% to prepare vegetable protein meat, compared with the existing vegetable protein meat on the market, the vegetable protein meat based on the soybean oil body, which is prepared by the invention, has good thermal stability, solves the problem that the prior vegetable protein meat does not meet the oil temperature requirement in the cooking of meat in the cooking, simultaneously the cooked and heated vegetable protein meat has the texture same as real meat, solves the defect that the prior vegetable protein meat has over hard texture, in addition, the vegetable protein meat based on the soybean oil body, which is prepared by the invention, has good oil retention property and sufficient oil quality, releases the grease in the heating process, has the similar mouthfeel to the real meat, the vegetable protein meat of the soybean oil body which is produced by the invention is changed into the vegetable protein meat which is relatively natural and smooth when the real meat is eaten by consumers.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:

FIG. 1a is a heated form of a vegetable protein meat specific fat based on soybean oil body prepared without adding transglutaminase in example 1 of the present invention.

Fig. 1b is a shape diagram of the vegetable protein meat-specific fat based on soybean oil body prepared in example 1 of the present invention after heating.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.