CN114600968B

CN114600968B - W/o/w double emulsion gel fat substitute and preparation and application thereof

Info

Publication number: CN114600968B
Application number: CN202210291139.0A
Authority: CN
Inventors: 钱和; 刘圣楠; 成玉梁; 郭亚辉; 于航; 谢云飞; 姚卫蓉
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2022-03-23
Filing date: 2022-03-23
Publication date: 2023-06-13
Anticipated expiration: 2042-03-23
Also published as: CN114600968A

Abstract

The invention discloses a w/o/w double emulsion gel fat substitute and preparation and application thereof, belonging to the technical field of food processing. The method for preparing the w/o/w double emulsion gel fat substitute comprises the following steps: (1) Adding polyglycerol polyricinoleate PGPR, span 80 and water into vegetable oil, and homogenizing and stirring to obtain w/o vegetable oil emulsion; (2) Uniformly mixing carrageenan, konjac gum, sodium caseinate, baking soda and water until the carrageenan and the konjac gum swell to obtain hydrogel; (3) Mixing the w/o vegetable oil emulsion in the step (1) and the hydrogel in the step (2), homogenizing, emulsifying, and standing to form gel to obtain the w/o/w double emulsion gel fat substitute. The double emulsion gel is applied to the vegetable protein meat patties, simulates the organoleptic properties of animal fat, and endows the vegetable protein meat patties with the mouthfeel and flavor of the fat.

Description

W/o/w double emulsion gel fat substitute and preparation and application thereof

Technical Field

The invention relates to a w/o/w double emulsion gel fat substitute and preparation and application thereof, belonging to the technical field of food processing.

Background

In the process of preparing meat products and protein meat products, vegetable oil is used for replacing animal fat, so that the flavor and taste of the products can be improved, and the fatty acid composition can be enriched. However, the vegetable oil is simply used for replacing animal fat, lipid oxidation is easy to occur, the frying loss is large, and the requirements of consumers on the taste and the texture of the product cannot be met.

Accordingly, researchers have begun to attempt to use vegetable oil emulsions as fat substitutes. According to research, compared with the direct addition of vegetable oil, the vegetable oil emulsion is used for replacing fat in the product, so that the fat binding capacity of the product can be enhanced, the texture, rheological property, moisture distribution and the like of the product are improved, but the texture of animal fat cannot be well simulated, and the thermal stability is also deficient.

Disclosure of Invention

[ technical problem ]

Vegetable oil is adopted to replace animal fat, lipid oxidation is easy to occur, and frying loss is large; the vegetable oil emulsion is adopted to replace vegetable fat, so that the texture of animal fat cannot be well simulated, and the thermal stability is also poor.

Technical scheme

In order to solve the problems, the invention obtains the w/o/w double emulsion gel fat substitute by embedding the emulsion into a continuous hydrogel matrix to prepare the double emulsion gel, which is more stable than a pure emulsion system; and the method has the advantages of reducing the fat content of the product, filling the defects of flavor, nutrition, texture and sensory experience caused by reducing animal fat, increasing the appearance simulation of the recombined meat product and the protein meat product, endowing the product with excellent fat texture and fat-like taste, providing a foundation for preparing the high-protein low-calorie meat product, and promoting the low-fat healthy diet concept.

A first object of the present invention is to provide a method for preparing a w/o/w rennet fat substitute comprising the steps of:

(1) Preparing w/o vegetable oil emulsion;

adding polyglycerol polyricinoleate PGPR, span 80 and water into vegetable oil, and homogenizing and stirring to obtain w/o vegetable oil emulsion; wherein, the mass percent of PGPR in the w/o vegetable oil emulsion is 0.25-1.25%, and the mass percent of Span 80 is 2-6%;

(2) Preparation of hydrogels:

uniformly mixing carrageenan, konjac gum, sodium caseinate, baking soda and water until the carrageenan and the konjac gum swell to obtain hydrogel; wherein, the mass percent of carrageenan in the hydrogel is 2.25-3.25%, the mass percent of konjak gum is 0.5-2%, the mass percent of sodium caseinate is 0.1-0.5%, and the mass percent of baking soda is 0.4-0.6%;

(3) Preparation of w/o/w rennet gel fat substitute:

mixing the w/o vegetable oil emulsion in the step (1) and the hydrogel in the step (2), homogenizing, emulsifying, and standing to form gel to obtain the w/o/w double emulsion gel fat substitute.

In one embodiment of the present invention, the vegetable oil in step (1) comprises one or more of hemp seed oil, corn oil, soybean oil, peanut oil.

In one embodiment of the invention, the mass percentage of the vegetable oil in the w/o vegetable oil emulsion in the step (1) is 50-90%.

In one embodiment of the present invention, the homogeneous stirring in step (1) is stirring at 11000 to 23000rpm at 50℃for 3 to 15 minutes.

In one embodiment of the present invention, the uniform mixing in step (2) is swelling of carrageenan and konjac gum at 70 ℃.

In one embodiment of the present invention, the mass ratio of the w/o vegetable oil emulsion of step (1) to the hydrogel of step (2) in step (3) is 5 to 25: 75-95%.

In one embodiment of the present invention, the homogenized emulsion in step (3) is homogenized for 1min at 8000 to 12000 rpm.

In one embodiment of the present invention, the standing in the step (3) is 20 to 30 ℃ (room temperature) for 6 to 14 hours.

In one embodiment of the present invention, the w/o/w rennet fat substitute obtained in step (3) is stored at 4 ℃.

The second object of the invention is a w/o/w rennet fat substitute prepared by the method of the invention.

A third object of the present invention is to provide a method for preparing vegetable protein meat, comprising the steps of:

(1) Soaking plant tissue protein, and shredding to obtain plant protein shredded meat;

(2) Weighing vegetable protein shredded pork, soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose, corn starch, salt, yeast extract and TG enzyme, and stirring to obtain homogenate;

(3) Adding the w/o/w double emulsion gel fat substitute into the homogenate, and uniformly mixing to obtain homogenate of vegetable protein meat; wherein the addition amount of the w/o/w double emulsion gel fat substitute is 2.5-5% of the mass of the homogenate;

(4) Shaping and storing to obtain vegetable protein meat.

In one embodiment of the present invention, the plant tissue proteins in step (1) include soy tissue proteins and pea tissue proteins.

In one embodiment of the invention, the step (1) is to soak soybean or pea tissue protein in water at normal temperature (20-30 ℃) for 20-40 min until the whole is soft and has no hard core, dry the water, tear the silk open and cut the silk into shreds to obtain the vegetable protein shredded pork.

In one embodiment of the invention, the mass ratio of the vegetable protein shredded pork, the soybean protein, the soybean oil and the ice water in the step (2) is 5:1:1:1 to 5:1:1:3.

in one embodiment of the present invention, the sodium carboxymethylcellulose in the step (2) is added in an amount of 2 to 5% by mass of the soybean protein.

In one embodiment of the present invention, the corn starch is added in the step (2) in an amount of 10 to 20% by mass of the soybean protein.

In one embodiment of the present invention, the amount of salt added in the step (2) is 5 to 12% by mass of the soybean protein.

In one embodiment of the present invention, the yeast extract in step (2) is added in an amount of 1 to 3% by mass of the soybean protein; yeast extracts were purchased from Angel Yeast Co., ltd., model KA66

In one embodiment of the present invention, the amount of TG enzyme added in the step (2) is 0.3 to 0.6% by mass of soybean protein, and the enzyme activity is 2X 10 ⁵ U/g。

In one embodiment of the invention, the container in the step (2) is a chopping pot, and the uniform stirring is specifically chopping to form homogenate with good fineness and elasticity under the condition of the rotation speed of the chopping pot of 2000-3000 rpm and the rotation speed of the chopping pot of 10-15 rpm.

In one embodiment of the present invention, the uniform mixing in the step (3) is performed at a rotation speed of 10-18 rpm and a temperature of 10-15 ℃ for 5-10 min.

In one embodiment of the invention, the step (4) is specifically to inject the homogenate of the vegetable protein meat prepared in the step (3) into a round cake or square strip mold, and quick-freeze the vegetable protein meat at the temperature of minus 30 ℃ to minus 18 ℃ for molding; and then the frozen stock is placed at the temperature of minus 18 ℃.

The fourth object of the invention is vegetable protein meat prepared by the method of the invention.

[ advantageous effects ]

(1) According to the invention, vegetable oil is adopted to replace animal fat, so that the flavor and taste of vegetable protein meat can be improved, and the fatty acid composition can be enriched;

(2) The invention embeds the emulsion into the continuous hydrogel matrix to prepare the multiple emulsion gel, which is more stable than a pure emulsion system and can improve the water retention, the cooking loss, the texture characteristics and the sensory attributes of the product.

(3) According to the invention, the stable w/o emulsion is prepared by utilizing the synergistic effect of PGPR and Span 80 as the composite emulsifier on improving the stability of the w/o emulsion, so that the subsequent preparation of the multiple emulsion gel is facilitated.

(4) The invention utilizes the synergistic effect of the konjak-carrageenan composite gel, improves the texture characteristics, the thermal stability and the fluid retention rate of the double emulsion gel, and proves the application prospect in the preparation of the konjak-carrageenan composite gel vegetable oil double emulsion gel.

(5) The double emulsion gel is applied to the vegetable protein meat patties, simulates the organoleptic properties of animal fat, and endows the vegetable protein meat patties with the mouthfeel and flavor of the fat.

Drawings

Fig. 1 is a physical diagram of a vegetable protein meat patty.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.

The testing method comprises the following steps:

1. determination of emulsion stability:

taking 5ml of the prepared emulsion in a centrifuge tube, centrifuging at 5000rpm for 10min, observing phase separation, and calculating according to the following formula (1) wherein the emulsion stability is expressed by the percentage of an emulsion layer to the height of an initial sample:

wherein: h is a ₀ -initial height (cm) of centrifuge tube emulsion; h is a ₀ -emulsion layer height (cm); 100—unit conversion coefficient.

2. Liquid retention rate:

2g of the multiple emulsion gel is weighed and placed in a centrifuge tube, and after centrifugation for 10min at a speed of 5000rpm, the water on the surface of the gel is absorbed, and the mass of the gel after centrifugation is weighed. The liquid retention is calculated as formula (2):

wherein: x-liquid retention of sample (100%); m is m ₁ -the weight of the sample after centrifugation; m 0-weight of sample before centrifugation; 100—unit conversion coefficient.

3. Thermal stability

Weighing 2g of multiple emulsion gel, heating in a water bath at 90 ℃ for 30min in a centrifuge tube, centrifuging at 5000rpm for 10min after heating, absorbing the water on the surface of the gel, and weighing the gel mass after centrifuging. The liquid retention is calculated as formula (2):

wherein: x-thermal stability of sample (100%); m is m ₁ -the weight of the sample after centrifugation; m 0-weight of sample before centrifugation; 100—unit conversion coefficient.

4. Full texture assay

The prepared multiple emulsion gel and vegetable protein patties were subjected to the determination of a sample Texture Profile Analysis (TPA) test. The replacement fat was cut to dimensions of 2cm x 1cm and measured with a TA-XT Plus texture analyzer, and the texture profile analysis was performed in "secondary compression" mode, with 5 replicates for each treated sample, and the results averaged over 5 determinations. The 3 selected analytical indexes are gel strength, hardness and elasticity (the vegetable protein meat patties are selected from hardness, chewiness, elasticity and cohesiveness). Measurement conditions: probe P35, speed 2.0mm/s before measurement, speed 2.0mm/s after measurement, speed 10.0mm/s after measurement, compression ratio 40%, shear induction force 5.0g, probe 2 times measurement interval time 5.00s; the trigger type is automatic.

5. Water and oil retention properties

About 20g of meat patties are placed in a centrifuge tube, heated at 100 ℃ for 30 minutes, immediately centrifuged at 5000r/min for 10 minutes, immediately opened after heating, inverted for 50 minutes, and fat and water lost by the meat patties are recovered. Total fluid loss (TL) is determined as a weight loss and expressed as a percentage of the initial sample weight. The total liquid collected was placed in a fume hood to evaporate the water, and the Water Loss (WL) was the weight loss of the water and expressed as a percentage of the total loss. Fat Loss (FL) is the difference between TL and WL.

5. Sensory evaluation

20 food professionals of different ages and sexes were selected for sensory training. Scoring is done by sensory panelists in terms of flavor, mouthfeel, texture, color and luster.

Table 1 meat patties sensory evaluation table

Example 1

A method of preparing a w/o/w rennet fat substitute comprising the steps of:

(1) Preparing w/o vegetable oil emulsion;

adding 35g of water, 1g of polyglycerol polyricinoleate PGPR and 4g of Span 80 into 60g of hemp seed oil, and uniformly stirring at 50 ℃ and 17000rpm for 9min to obtain w/o vegetable oil emulsion;

(2) Preparation of hydrogels:

placing 3g of carrageenan, 1.5g of konjak gum, 0.4g of sodium caseinate, 0.5g of baking soda and 94.6g of water in a water bath kettle at 70 ℃ until the carrageenan and konjak gum gel swell to obtain hydrogel;

(3) Preparation of w/o/w rennet gel fat substitute:

the w/o vegetable oil emulsion in the step (1) and the hydrogel in the step (2) are mixed according to the mass ratio of 15:85, emulsifying for 1min at 10000rpm with a T18 homogenizer; after emulsification, standing for 12 hours at room temperature to form gel, thus obtaining the w/o/w double emulsion gel fat substitute; preserving at 4 ℃ for standby.

Example 2

The amounts of Span 80 in example 1 were adjusted to 2, 3, 4, 5, 6g, the polyglycerol polyricinoleate PGPR was omitted, while the amounts of water were adjusted to 38, 37, 36, 35, 34g, and the other amounts were kept the same as in step (1) of example 1, to obtain w/o vegetable oil emulsion.

The obtained w/o vegetable oil emulsion was tested and the test results are shown in table 2 below:

TABLE 2

Span 80 addition (g)	Centrifugal stability (%)
		2	2.43
3	37.75
		4	46
5	47.13
		6	47.18

As can be seen from table 2: as Span 80 concentration increased from 2% to 6%, emulsion stability of the emulsion improved significantly before it tended to stabilize. With the increase of Span 80 concentration, the interaction between hydrophobic chains is enhanced, the interfacial tension between the oil phase and the water phase is reduced, the mechanical strength of the interfacial film is enhanced, and the emulsion stability of the w/o emulsion is increased. In addition, when the Span 80 concentration is too high (> 4%), the emulsion is stable, but the quality of the emulsion is reduced, phenomena such as viscosity, foam and the like appear, and the cost is increased. Therefore, the addition amount of Span 80 is optimal at 4%.

Example 3

The amounts of PGPR of polyglycerol polyricinoleate in example 1 were adjusted to 0, 0.25, 0.5, 0.75, 1.25, 1.5g, while the amounts of water were adjusted to 36, 35.75, 35.5, 35.25, 34.75, 34.5g, and the other amounts were kept the same as in step (1) of example 1, to obtain a w/o vegetable oil emulsion.

The obtained w/o vegetable oil emulsion was tested and the test results are shown in table 3 below:

TABLE 3 Table 3

Added amount (g) of polyglycerol polyricinoleate PGPR	Centrifugal stability (%)
		0	46.00
0.25	72.64
		0.5	79.91
0.75	89.25
		1 (example 1)	97.99
1.25	98.77
		1.5	98.83

As can be seen from table 3: the addition of the PGPR effectively improves the emulsion stability of the hemp seed oil w/o emulsion, and the emulsion stability is also improved along with the increase of the addition amount of the PGPR, and when the addition amount of the PGPR reaches 1%, the emulsion stability tends to be stable and approaches to the highest value, so that the addition of the PGPR is beneficial to increasing the viscosity of the emulsion, thereby reducing the aggregation probability of water drops and improving the stability of the emulsion. Therefore, the PGPR addition amount is optimal at 1%.

Example 4

The amounts of hemp seed oil and water were adjusted to 50, 60, 70, 80, 90g, 46, 36, 26, 16, 6g, respectively, in example 1, omitting the polyglycerol polyricinoleate PGPR, and the other amounts were kept the same as in example 1, step (1), to obtain a w/o vegetable oil emulsion.

The obtained w/o vegetable oil emulsion was tested and the test results are shown in table 4 below:

TABLE 4 Table 4

Addition amount (g) of hemp seed oil	Centrifugal stability (%)
		50	20.15
60	58.07
		70	41.13
80	58.07
		90	41.66

As can be seen from table 4: the emulsion stability of the emulsion is obviously improved and then reduced with the increase of the proportion of the hemp seed oil on fire from 50% to 90%. When the volume concentration of the internal phase is less than the phase inversion point, namely the proportion of the hemp seed oil is 60% -90%, the viscosity is reduced along with the reduction of the volume of the internal phase, so that the emulsion stability is poor; thus, the optimum hemp seed oil ratio under this condition was determined to be 60%.

Example 5

The homogenization speed in step (1) of example 1 was adjusted to 11000, 14000, 17000, 20000, 23000rpm, polyglycerol polyricinoleate PGPR was omitted, and the water usage was adjusted to 36g, and the other was kept the same as in step (1) of example 1, to obtain w/o vegetable oil emulsion.

The obtained w/o vegetable oil emulsion was tested and the test results are shown in table 5 below:

TABLE 5

Speed of homogenization (rpm)	Centrifugal stability (%)
		11000	39.62
14000	41.13
		17000	45.94
20000	44.42
		23000	43.65

As can be seen from table 5: as the homogenization speed increases from 11000rpm to 23000rpm, the emulsion stability of the emulsion increases significantly before decreasing. However, as the homogenization speed increases, i.e., from 17000rpm to 23000rpm, too high a shear speed causes more severe molecular collisions, and further increases the emulsion temperature, the emulsion viscosity decreases significantly, and therefore the emulsion stability of the emulsion tends to decrease instead. Therefore, the optimal homogenization speed under this condition was determined to be 17000rpm.

Example 6

The homogenization time in step (1) of example 1 was adjusted to 3, 6, 9, 12, 15min, the polyglycerol polyricinoleate PGPR was omitted, and the water usage was adjusted to 36g, and the other steps were kept the same as in step (1) of example 1, to obtain w/o vegetable oil emulsion.

The obtained w/o vegetable oil emulsion was tested and the test results are shown in table 6 below:

TABLE 6

Time of homogenization (min)	Centrifugal stability (%)
		3	26.66
6	45.76
		9	47.58
12	44.89
		15	41.13

As can be seen from table 6: as the homogenization time increases from 3min to 15min, the emulsion stability of the emulsion is obviously improved before being reduced. The optimal homogenization time under this condition was thus determined to be 9min.

Example 7

The amounts of carrageenan in step (2) of example 1 were adjusted to 2, 2.25, 2.5, 2.75, 3, 3.25g, and the amounts of water were adjusted to 97.1, 96.85, 96.6, 96.35, 96.1, 95.85g, respectively, the konjac gum of example 1 was omitted, and the other was kept the same as in example 1, to obtain a w/o/w multiple emulsion gel fat substitute.

The obtained w/o/w double emulsion gel fat substitute is tested, and the test result is as follows:

TABLE 7

As can be seen from table 7: as the carrageenan concentration increases from 2% to 3.25%, the hardness and gel strength of the multiple emulsion gel increase significantly as the carrageenan concentration increases from 2% to 3.25%, probably because more carrageenan molecules in the system crosslink as the carrageenan concentration increases, forming a denser network structure to complete gelation, thereby improving the hardness and gel strength. The heat stability of the multiple emulsion gel showed a trend of increasing and then decreasing, and therefore, the optimal carrageenan concentration under this condition was determined to be 3%.

Example 8

Adjusting the mass ratio of the w/o vegetable oil emulsion of the step (1) to the hydrogel of the step (2) in the step (3) of the example 1 to be 0: 100. 5: 95. 10: 90. 15: 85. 20: 80. 25:75, the konjac gum of example 1 was omitted and the other was identical to example 1 to give a w/o/w rennet fat substitute.

TABLE 8

As can be seen from table 8: as the concentration of the hemp seed oil emulsion increases from 0% to 25%, the hardness and gel strength of the multiple emulsion gel are obviously reduced, and the elasticity is increased first and then stabilized. The heat stability and fluid retention of the multiple emulsion gel show a trend of increasing and then decreasing. Thus, the optimal cannabis oil emulsion concentration under this condition was determined to be 10%.

Example 9

The amounts of the konjak gum used in the step (2) of example 1 were adjusted to 0, 0.5, 1 and 2g, and the amounts of water used were adjusted to 96.1, 95.6, 95.1 and 94.1g, and the other amounts were kept the same as those of example 1, to obtain a w/o/w rennet fat substitute.

TABLE 9

As can be seen from table 9: the addition of the konjac glucomannan significantly improves the hardness and the gel strength of the compound emulsion gel, and the hardness and the gel strength of the compound emulsion gel are significantly increased along with the increase of the concentration of the konjac glucomannan from 0.5% to 1.5%, the elasticity is slightly reduced, the thermal stability and the fluid retention rate show an increasing trend, and the konjac glucomannan-carrageenan compound gel agent is proved to have a synergistic effect. The hardness and gel strength of the multiple emulsion gel are reduced and the elasticity is slightly increased along with the increase of the concentration of the konjak gum from 1.5% to 2.5%. Thermal stability and fluid retention are reduced. Therefore, the optimal konjac gum concentration under this condition was determined to be 1.5%.

Example 10

The amounts of sodium caseinate and water in the amounts of 0.1, 0.2, 0.3, 0.4 and 0.5 in the step (2) of example 1 and 96.4, 96.3, 96.2, 96.1 and 96g were adjusted, respectively, and the konjac gum in example 1 was omitted, and the other amounts were kept the same as in example 1, to obtain a w/o/w double emulsion gel fat substitute.

table 10

As can be seen from table 10: as the sodium caseinate concentration increases from 0% to 0.5%, the hardness and gel strength of the multiple emulsion gel increases and then decreases slightly, and the thermal stability and fluid retention rate show a tendency to increase and decrease, which may be due to the significant effect of sodium caseinate on the o/w interface of the multiple emulsion gel. The concentration of the sodium caseinate is increased to form a more stable oil-water interface, so that the hardness and the gel strength of the multiple emulsion gel are both increased, and the elasticity is slightly reduced. In addition, as the concentration of sodium caseinate increases from 0.4% to 0.5%, the hardness and gel strength of the multiple emulsion gel decrease more and the elasticity increases more.

Comparative example 1

The polyglycerol polyricinoleate PGPR of example 1 was adjusted to monoglyceride, and otherwise the same as in step (1) of example 1 was maintained to obtain w/o vegetable oil emulsion.

The result shows that: emulsion stability is particularly poor, only 43.8%.

Example 11

A method of preparing vegetable protein meat comprising the steps of:

(1) Soaking soybean or pea tissue protein in water at normal temperature (25deg.C) for 30min until the whole body is soft and has no hard core, draining water, and shredding to obtain vegetable protein shredded meat;

(2) Weighing 100g of vegetable protein shredded pork, 20g of soybean protein, 20g of soybean oil and 40g of ice water, placing the vegetable protein shredded pork, the soybean oil, the 20g of soybean oil and the 40g of ice water in a container, adding 0.7g of carboxymethyl cellulose, 3g of corn starch, 1.5g of salt, 0.5g of yeast extract and 0.1g of TG enzyme, and uniformly stirring (under the conditions of 2500rpm of a chopper and 12rpm of a chopper rotation speed) to obtain homogenate;

(3) Adding 2.5g of the w/o/w double emulsion gel fat substitute described in the embodiment 1 into 100g of homogenate, stirring for 10min at 2500rpm, and uniformly mixing to obtain homogenate of vegetable protein meat;

(4) Placing homogenate of vegetable protein meat in a cake mould, and quick-freezing at-18deg.C for molding; and then the meat is frozen and stored at the temperature of minus 18 ℃ to obtain the vegetable protein meat.

Example 12

The amount of the w/o/w double emulsion gel fat substitute described in example 1 of example 11 was adjusted to 0g and 5g, and the other amounts were kept the same as example 11 to obtain vegetable protein meat.

Comparative example 2

The w/o/w double emulsion gel fat substitute described in example 1 of example 11 was adjusted to coconut oil, and the addition amounts were 0 and 5g, and the other was kept the same as in example 11, to obtain vegetable protein meat.

And performing performance test on the obtained vegetable protein meat, wherein the test results are as follows:

TABLE 11

As can be seen from table 11: the addition of the double emulsion gel can reduce the hardness and the masticatory property of the vegetable protein meat patties, the hardness and the masticatory property are obviously reduced along with the increase of the addition amount of the double emulsion gel, and the addition of the coconut oil can also reduce the hardness and the masticatory property of the vegetable protein meat patties, but the hardness and the masticatory property of the vegetable protein meat patties are increased along with the increase of the addition amount of the coconut oil, which is probably due to the fact that the fat loss rate is too high, the system fluid loss is too high, and the hardness and the masticatory property of products are further increased. In addition, as the water loss rate of vegetable protein patties increases with increasing added amounts of rennet gel, there may be a partial loss of fluid after addition of rennet gel fat substitute with a large water content, and the fat loss rate and water loss rate of coconut oil are higher due to the extremely poor thermal stability of coconut oil, melting of coconut oil after patting, causing serious fat loss, which also accounts for the increase in hardness and chewiness. Thus, the advantage of rennet as a fat substitute is more advantageous than the conventional approach of coconut oil, and the optimal addition is 2.5%.

Table 12

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As can be seen from table 12: the vegetable protein patties added with 2.5g of multiple emulsion gel have better performance in taste and tissue state than the control group, while the vegetable protein patties added with coconut oil as fat substitute have poorer tissue state and taste, which may be caused by the fact that the coconut oil melts after the addition, so that larger fluid loss is caused, larger holes are left on the patties, and sensory experience is affected. The coconut oil in flavor has fragrance, so that the vegetable protein meat pie has higher flavor acceptance. The difference among the samples in terms of color is small, and the vegetable protein meat patties of 2.5g of the multiple emulsion gel perform slightly better. Overall, the vegetable protein patties with the addition of 2.5g of multiple emulsion gel were more acceptable, scored best, and were the best choice.

While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A method of preparing a w/o/w rennet fat substitute comprising the steps of:

(1) Preparing w/o vegetable oil emulsion;

(2) Preparation of hydrogels:

(3) Preparation of w/o/w rennet gel fat substitute:

2. The method according to claim 1, wherein the mass percentage of the vegetable oil in the w/o vegetable oil emulsion of step (1) is 50-90%.

3. The method according to claim 1, wherein the homogeneous stirring in step (1) is performed at 50℃and 11000 to 23000rpm for 3 to 15 minutes.

4. The method according to claim 1, wherein the mass ratio of the w/o vegetable oil emulsion of step (1) to the hydrogel of step (2) in step (3) is 5 to 25: 75-95%.

5. The method according to claim 1, wherein the homogenized emulsification in step (3) is for 1min at 8000 to 12000 rpm.

6. A w/o/w rennet fat substitute prepared by the method of any one of claims 1 to 5.

7. A method of preparing vegetable protein meat comprising the steps of:

(3) Adding the w/o/w double emulsion gel fat substitute of claim 6 into the homogenate, and uniformly mixing to obtain homogenate of vegetable protein meat; wherein the addition amount of the w/o/w double emulsion gel fat substitute is 2.5-5% of the mass of the homogenate;

(4) Shaping and storing to obtain vegetable protein meat.

8. The method according to claim 7, wherein the mass ratio of the vegetable protein shredded pork, the soy protein, the soybean oil and the ice water in the step (2) is 5:1:1:1 to 3.

9. The method according to claim 7, wherein the TG enzyme is added in an amount of 0.3 to 0.6% by mass of the soybean protein in the step (2).

10. A vegetable protein meat produced by the method of any one of claims 7-9.