阅读说明：本技术 一种提高动物细胞来源人造肉颜色品相的方法 (Method for improving color grade of animal cell-derived meat analogue ) 是由 刘松 王兴隆 周景文 陈坚 堵国成 于 2019-07-31 设计创作，主要内容包括：本发明公开了一种提高动物细胞来源人造肉颜色品相的方法,属于食品工程和酶工程技术领域。本发明是对动物干细胞培育出人造肉的品相改进。其处理方法为：将78-90％的动物干细胞培养所得肉糜、10-25％的水分、0.5-3％大豆血红蛋白,混合后在18-28℃、转速1000-2000r/min下搅拌10-30min,人造肉颜色可由淡黄变为深红色。该方法加工的人造肉中解决了人造肉制作后颜色浅的品相问题。(The invention discloses a method for improving the color and the taste of animal cell-derived meat analogue, belonging to the technical field of food engineering and enzyme engineering. The invention relates to an improvement of a meat analogue cultured by animal stem cells. The processing method comprises the following steps: mixing meat paste obtained by culturing 78-90% of animal stem cells, 10-25% of water and 0.5-3% of soybean hemoglobin, and stirring at 18-28 deg.C and 1000-. The artificial meat processed by the method solves the problem of light color after the artificial meat is made.)

1. A method for improving the morphological phase of artificial meat derived from animal cells is characterized in that 78-90% of meat paste obtained by culturing animal stem cells, 10-25% of water and 0.5-3% of soybean hemoglobin are mixed according to parts by weight and stirred after mixing.

2. The method according to claim 1, wherein the gene encoding soybean hemoglobin has NCBI accession No. V00453 or another soybean hemoglobin gene having a 90% or greater similarity thereto.

3. The method of claim 1, wherein the animal stem cells comprise embryonic stem cells, myoblast stem cells, mesenchymal stem cells, or adipogenic stem cells.

4. The method of claim 1, wherein the stirring temperature is 18-28 ℃.

5. The method as claimed in claim 1, wherein the stirring is performed at a rotation speed of 1000-.

6. The method of claim 1, wherein the meat emulsion obtained by culturing the animal stem cells is 80-85% by weight.

7. The method of claim 1, wherein the moisture is 10-20% by weight.

8. The method of claim 1, wherein the soy hemoglobin is 0.5-2% by weight.

9. The method of claim 1, wherein the method is applied in the field of food.

10. An animal cell meat analogue produced by the method of any one of claims 1 to 8.

Technical Field

The invention relates to a method for improving the color and the taste of artificial meat derived from animal cells, belonging to the technical field of food engineering and enzyme engineering.

Background

Animal stem cell-derived meat analogue has been confirmed to have sufficient edible value, and meat analogue having different nutrients can be produced from person to person by adjusting the nutrient components in the medium. The advent of meat analogue may solve the problem of food supply due to population stress in the near future, and the meat analogue has the characteristic of high production efficiency. Since the animal cell meat analogue is derived from in vitro culture, the nutrient sources are amino acids, carbohydrates, vitamins and the like, and the blood supply is lacked, the color and luster of the animal cell meat analogue are lighter, and the blood red of natural meat is lacked. Therefore, the method for improving the morphology of the artificial meat derived from the animal cells is provided, and has important significance for further application of the artificial meat.

Disclosure of Invention

The invention aims to solve the problems of poor appearance, poor color and luster and poor visual effect of the artificial meat. The color and the taste of the artificial meat are visually optimized by adding the soybean hemoglobin to ensure that the artificial meat has the color and the taste of real meat.

The invention aims to provide a method for improving the morphological phase of artificial meat derived from animal cells, which comprises the steps of mixing 78-90% of meat paste obtained by culturing animal stem cells, 10-25% of water and 0.5-3% of soybean hemoglobin in parts by weight, and stirring after mixing.

In one embodiment of the present invention, the gene encoding soybean hemoglobin has NCBI accession No. V00453 or another soybean hemoglobin gene having a similarity of 90% or more thereto.

In one embodiment of the invention, the animal stem cell comprises an embryonic stem cell, a myoblast, a mesenchymal stem cell or an adipogenic stem cell.

In one mode of the invention, the stirring temperature is 18 to 28 ℃.

In one mode of the invention, the stirring is performed at the rotation speed of 1000-.

In one mode of the invention, the meat paste obtained by culturing the animal stem cells is 80-85% by weight.

In one embodiment of the present invention, the water content is 10 to 20% by weight.

In one mode of the invention, the soy hemoglobin is 0.5-2% by weight.

In one mode of the invention, the method is applied to the field of food.

Another object of the present invention is to provide an animal cell meat analogue prepared by the above method.

The invention has the beneficial effects that:

the invention provides a method for improving the morphological phase of artificial meat derived from animal cells, which comprises the steps of mixing meat paste obtained by culturing 78-90% of animal stem cells, 10-25% of water and 0.5-3% of soybean hemoglobin, and stirring for 10-30min at the temperature of 18-28 ℃ and the rotating speed of 1000-.

Detailed Description