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CN-121986920-A - Microwave triggering aroma enhancement method for plant meat

CN121986920ACN 121986920 ACN121986920 ACN 121986920ACN-121986920-A

Abstract

The invention discloses a microwave triggering aroma enhancement method for plant meat. The microwave triggering aroma enhancement method comprises the steps of mixing and incubating sodium alginate and beta-cyclodextrin to obtain a composite wall material, mixing potato protein with xylose to carry out Maillard reaction after hydrolysis by alkaline protease and flavourzyme to obtain a proteolysis-Maillard reaction product, mixing the proteolysis-Maillard reaction product and the composite wall material, adding Ca 2+ ions to carry out crosslinking solidification to obtain an encapsulation microsphere, mixing the encapsulation microsphere with a plant meat base material, carrying out shaping treatment, and carrying out microwave treatment on the obtained plant meat analogue to realize microwave triggering aroma enhancement of plant meat. The method realizes the triggering release of the plant meat analogue flavor substances under the microwave condition, provides a new way for the aroma enhancement of the plant meat analogue, and can solve the problems of insufficient aroma, unobtrusive meat aroma characteristics and easy volatilization loss of the flavor substances in the reheating process of the plant meat analogue.

Inventors

  • CHEN HANQING
  • ZHANG JINGWEN
  • LIU QINGXUAN
  • LI HUILIN
  • WANG XINRAN

Assignees

  • 合肥工业大学

Dates

Publication Date
20260508
Application Date
20260408

Claims (10)

  1. 1. A method for microwave triggered flavoring of vegetable meat, comprising: Mixing and incubating sodium alginate and beta-cyclodextrin to prepare a composite wall material; Hydrolyzing potato protein by alkaline protease and flavourzyme, mixing with xylose, and performing Maillard reaction to obtain a proteolysis-Maillard reaction product; mixing the proteolytic enzyme-Maillard reaction product and the composite wall material, adding Ca 2+ ions for crosslinking and curing to obtain encapsulated microspheres; And mixing the encapsulated microspheres with a vegetable meat base material, performing shaping treatment, and performing microwave treatment on the obtained vegetable meat analogue, thereby realizing microwave triggering aroma enhancement of the vegetable meat.
  2. 2. The microwave triggered perfuming method according to claim 1, characterized in that it comprises in particular: (1) Respectively dissolving sodium alginate and beta-cyclodextrin in water to form sodium alginate solution and beta-cyclodextrin solution, uniformly mixing, heating and incubating to obtain a composite wall material solution; (2) Hydrolyzing potato protein by alkaline protease and flavourzyme to obtain potato protein hydrolysate, mixing and dissolving with xylose, and carrying out Maillard reaction to obtain a proteolysis-Maillard reaction product; (3) Adding the proteolytic enzyme-Maillard reaction product into the composite wall material solution, and uniformly stirring to obtain a dispersion liquid to be balled; (4) Adding the dispersion liquid to be balled into Ca 2+ crosslinking solution, stirring to crosslink and solidify, and obtaining the encapsulated microsphere; (5) Uniformly mixing the encapsulated microspheres with a plant meat base material, and performing shaping treatment to obtain a plant meat analogue; (6) And carrying out microwave treatment on the plant meat analogue to release the proteolytic enzyme-Maillard reaction product encapsulated in the encapsulated microsphere, thereby realizing microwave triggering aroma enhancement of the plant meat.
  3. 3. The microwave triggering and flavoring method of claim 2, wherein the concentration of the sodium alginate solution in the step (1) is 1.0-2.0 wt%; And/or the concentration of the beta-cyclodextrin solution in the step (1) is 1.0-2.0 wt%; and/or, the mass ratio of the sodium alginate to the beta-cyclodextrin in the step (1) is 1:2-2:1; And/or, in the step (1), the temperature of heating and incubation is 60-120 ℃ and the time is 10-50 min; and/or, in the step (2), the mass ratio of potato protein hydrolysate to xylose is 4:1-8:1; And/or, in the step (2), the Maillard reaction temperature is 100-130 ℃ and the time is 1.5-3 hours; and/or the mass ratio of the proteolytic enzyme-Maillard reaction product to the composite wall material solution is 20-60:100.
  4. 4. The method of claim 2, wherein in step (4), the dispersion to be balled is filled into a syringe and added dropwise to Ca 2+ crosslinking solution to be stirred for crosslinking and solidification to form encapsulated microspheres; and/or, in the step (4), the concentration of the Ca 2+ crosslinking solution is 2-4wt%.
  5. 5. The method of claim 2, wherein the microwave treatment in the step (6) is performed at a power of 700-1100W for 45-90 s.
  6. 6. A method of preparing encapsulated microspheres for microwave triggered flavoring of plant meats, comprising: (1) Respectively dissolving sodium alginate and beta-cyclodextrin in water to form a sodium alginate solution and a beta-cyclodextrin solution, uniformly mixing the sodium alginate solution and the beta-cyclodextrin solution, and heating and incubating at 60-120 ℃ for 10-50 min to obtain a composite wall material solution; (2) Hydrolyzing potato protein by alkaline protease and flavourzyme, mixing and dissolving with xylose, and carrying out Maillard reaction at 100-130 ℃ for 1.5-3 hours to obtain a proteolysis-Maillard reaction product; (3) Adding the proteolytic enzyme-Maillard reaction product into the composite wall material solution, and uniformly stirring to obtain a dispersion liquid to be balled; (4) And (3) dropwise adding the dispersion liquid to be balled into Ca 2+ crosslinking solution, stirring, and crosslinking and curing to obtain the encapsulated microsphere for microwave triggering and flavoring of plant meat.
  7. 7. The preparation method of claim 6, wherein the concentration of the sodium alginate solution in the step (1) is 1.0-2.0 wt%; And/or the concentration of the beta-cyclodextrin solution in the step (1) is 1.0-2.0 wt%; and/or, the mass ratio of the sodium alginate to the beta-cyclodextrin in the step (1) is 1:2-2:1; and/or, in the step (2), the mass ratio of potato protein hydrolysate to xylose is 4:1-8:1; and/or the mass ratio of the proteolytic enzyme-Maillard reaction product to the composite wall material solution is 20-60:100.
  8. 8. The method according to claim 6, wherein in the step (4), the dispersion liquid to be balled is filled into a syringe and is added dropwise to the Ca 2+ crosslinking solution to be stirred for crosslinking and solidification to form the encapsulated microspheres; and/or, in the step (4), the concentration of the Ca 2+ crosslinking solution is 2-4wt%.
  9. 9. An encapsulated microsphere for microwave triggered flavoring of plant meat, prepared by the preparation method according to any one of claims 6 to 8, characterized in that the encapsulated microsphere has a core-shell structure, the encapsulated microsphere comprises a proteolytic-maillard reaction product existing in the core, and a shell structure formed by cross-linking sodium alginate, beta-cyclodextrin and the proteolytic-maillard reaction product.
  10. 10. Use of the encapsulated microsphere of claim 9 for microwave triggered flavoring of plant meats.

Description

Microwave triggering aroma enhancement method for plant meat Technical Field The invention belongs to the technical field of food processing and flavor delivery, and particularly relates to a microwave triggering aroma enhancement method for vegetable meat. Background With the increasing popularity of plant-based foods, plant meat has become an important development direction in the food field as an environmentally friendly alternative product with lower resource consumption. The vegetable meat analogue is prepared from vegetable proteins as main raw materials, adopts the technologies of organization, gelation or extrusion molding and the like, simulates the fiber structure and chewing texture of animal meat, has the advantages of obvious low carbon, environmental friendliness and the like, and is widely applied to prefabricated foods and instant heating foods. However, although the texture characteristics of the plant meat analogue are gradually improved, the flavor is still a key bottleneck in the popularization process, particularly the problems of insufficient fragrance intensity, unobtrusive meat fragrance characteristics, peculiar smell residues and the like, and the acceptance of consumers is seriously affected. Common raw materials of plant meat analogues, such as soy protein, pea protein and the like, often accompany byproducts related to lipid oxidation in the processing process, and are easy to bring bad smells such as beany flavor, green grass, hart flavor and the like. Meanwhile, in the protein processing process, the thermal effect and the shearing stress can promote the formation or accumulation of certain volatile substances, so that the fragrance has the characteristics of heavy basic peculiar smell and single fragrance level. Unlike animal meat, the aroma system of plant meat lacks typical key components of meat aroma, resulting in weak aroma, single taste and short aftertaste of the plant meat after reheating. In practical applications, microwave heating is a typical reheating method for preparing instant foods due to its convenience. However, microwave heating has the characteristics of rapid temperature rise, heating uniformity affected by the substrate, and the like, which makes migration and volatilization of the flavor substances more complicated. Research and industry practice have shown that although the aroma can be improved by directly adding essence and spice or flavor base materials to plant meat analogues, the problems of insufficient actual release amount caused by rapid volatilization or migration of aroma components in the initial stage of heating, insufficient or uneven release caused by adsorption of part of aroma by protein matrix or limitation of water phase/oil phase distribution, and easy rising of aroma, enhanced irritation, unbalanced overall flavor and the like can still occur in the microwave treatment process when the addition amount of essence and spice is increased to improve the aroma intensity. Therefore, how to realize the rapid, effective and controllable release of the aroma in the microwave reheating stage and avoid the volatilization loss of the flavor substances at the same time is an important technical challenge for improving the flavor of the plant meat analogue. The existing flavoring means mainly comprise the steps of directly adding essence and spice, adding a reactive flavor base material or Maillard Reaction Product (MRP), and improving the flavor stability by adopting microcapsule and embedding technology. However, these methods have the limitations that the direct addition of the essence and the flavor base material are difficult to avoid the volatilization loss of the flavor substances in the heating process, the flavoring effect is easily affected by process fluctuation, the Maillard reaction product can provide meat flavor characteristic substances, but the volatility and the thermosensitive property of the Maillard reaction product can make stable flavor peaks difficult to form in the reheating stage, and the common embedding system can improve the flavor protection, but in a multiphase system with complex plant meat, the embedding material can interfere with the texture and the flavor, and the release often lacks definite triggering conditions, so that the excessive protection or incomplete release is easily caused, and especially under the microwave heating condition, the triggering mechanism matched with the microwave process is lacking, so that the flavoring effect released on demand is difficult to realize. Therefore, how to improve the controllability and stability of microwave flavoring while reducing flavor loss is still a technical problem to be solved. Disclosure of Invention The invention mainly aims to provide a microwave triggering aroma-enhancing method for plant meat, which aims to overcome the defects in the prior art. In order to achieve the purpose of the invention, the technical scheme adopted by the invention comprises