Process for preparing polysaccharide-based fat meat tissue based on microcapsule technology

A microcapsule and process technology, applied in the field of vegetable protein meat, can solve problems such as application limitation and oil leakage, and achieve the effect of improving cooking performance

Active Publication Date: 2022-01-28
WUXI GU ROU FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, most oil simulants are prone to "oil leakage" after cooking, which limits their application. Therefore, micronization or embedding of fat substitutes has become a new method to improve the cooking performance of fat simulants. way

Method used

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  • Process for preparing polysaccharide-based fat meat tissue based on microcapsule technology
  • Process for preparing polysaccharide-based fat meat tissue based on microcapsule technology
  • Process for preparing polysaccharide-based fat meat tissue based on microcapsule technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Soak the soybeans at 25°C for 12 hours, then add 3 times the amount of water to the soaked wet soybeans, colloidally grind for 2 minutes, and filter with three layers of gauze to obtain the filtrate. Add 10% sucrose to the filtrate and dissolve completely. After incubating at 65° C. for 30 minutes, the mixture was placed in a 1 L centrifuge tube, and centrifuged at 4° C. with a centrifugal force of 10,000 g for 20 minutes to obtain soybean oil bodies (floating substances).

[0050] Add 2 times of water to the soybean oil body, add 1% soybean protein isolate by solution weight and mix evenly. Coconut oil and the mixed solution were homogeneously emulsified at 9500r / min for 3min at 40°C at a mass ratio of 1:1 to obtain an emulsion.

[0051] The emulsion was kept warm at 40°C, and 0.5% chitosan solution (dissolved with 0.3% glacial acetic acid) was added to the emulsion while stirring, the mass ratio of emulsion to chitosan was 30:1, and the pH was adjusted to 6. The obt...

Embodiment 2

[0068] This example is to study the influence of different emulsification time and emulsification rotational speed on the emulsification effect.

[0069] Soak the soybeans at 25°C for 12 hours, then add 3 times the amount of water to the soaked wet soybeans, colloidally grind for 2 minutes, and filter with three layers of gauze to obtain the filtrate. Add 10% sucrose to the filtrate and dissolve completely. After incubating at 65° C. for 30 minutes, the mixture was placed in a 1 L centrifuge tube, and centrifuged at 4° C. with a centrifugal force of 10,000 g for 20 minutes to obtain soybean oil bodies (floating substances).

[0070] Add 2 times of water to the soybean oil body, add 1% soybean protein isolate by solution weight and mix evenly. The coconut oil and the mixed solution are in a mass ratio of 1:1 at 40°C.

[0071] The emulsion was kept warm at 40°C, and 0.5% chitosan solution (dissolved with 0.3% glacial acetic acid) was added to the emulsion while stirring, the m...

Embodiment 3

[0075] This embodiment is to study the impact of the ratio of coconut oil and mixed solution on the preparation of microcapsules.

[0076] Soak the soybeans at 25°C for 12 hours, then add 3 times the amount of water to the soaked wet soybeans, colloidally grind for 2 minutes, and filter with three layers of gauze to obtain the filtrate. Add 10% sucrose to the filtrate and dissolve completely. After incubating at 65° C. for 30 minutes, the mixture was placed in a 1 L centrifuge tube, and centrifuged at 4° C. with a centrifugal force of 10,000 g for 20 minutes to obtain soybean oil bodies (floating substances).

[0077] Add 2 times of water to the soybean oil body, add 1% soybean protein isolate by weight of the solution, mix evenly, and homogeneously emulsify at 9500 r / min for 3 minutes at 40°C to obtain an emulsion.

[0078] The emulsion was kept warm at 40°C, and 0.5% chitosan solution (dissolved with 0.3% glacial acetic acid) was added to the emulsion while stirring, the ma...

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Abstract

The invention provides a process for preparing polysaccharide-based fat meat tissue based on microcapsules. The method comprises the following specific process steps: mixing oil crops with water, grinding into slurry, adding powdered sugar into filtrate, and carrying out heat preservation to finally obtain a vegetable oil body; mixing the vegetable oil body with water, adding vegetable protein, uniformly mixing, adding vegetable oil, and homogenizing and emulsifying to obtain an emulsion; adding a cationic natural polymer into the emulsion while stirring, adjusting the pH value, preserving the heat of the obtained mixed solution, and curing under low-speed stirring; centrifugally separating the cured sample to obtain a microcapsule; and dissolving polysaccharide, performing ultrasonic degassing, mixing with the microcapsule, adjusting the pH value, and performing thermal reaction forming to obtain the polysaccharide-based fat meat tissue. The polysaccharide-based fat meat tissue prepared by the preparation method disclosed by the invention has better elasticity, cohesiveness and reducibility, solves the problems of low water holding rate, low oil holding rate, poorer chewiness, insufficient greasy feeling, easiness in oil leakage after cooking and the like of a current fat simulant, and is healthier than traditional fat meat fat.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein meat, in particular to a process for preparing polysaccharide-based fatty meat tissue based on microcapsules. Background technique [0002] In recent years, with the rise of vegetable protein meat, plant-based fatty meat tissue has become one of the research hotspots. At present, the manufacture of vegetable protein meat mostly uses textured vegetable protein as the main raw material, supplemented by various fillers, binders, oils, pigments and spices. Texturized vegetable protein currently has two categories: low-moisture extrusion and high-moisture extrusion, but no matter which one, it is currently impossible to add a large amount of fat, which makes this type of plant-based imitation of the flavor and texture of meat products, especially It is relatively lacking in juiciness and fat or meat. At present, the improvement of the juiciness of plant-based simulated meat is mainly achiev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23J3/14A23J3/16A23J3/22A23P10/30A23P10/35B01J13/02
CPCA23L29/30A23J3/14A23J3/16A23J3/227A23P10/30A23P10/35B01J13/02
Inventor 王一任梅君梁贵江
Owner WUXI GU ROU FOOD TECH CO LTD
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