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CN-122004342-A - Chlorella pyrenoidosa compound nutritional plant meat rich in organic selenium and omega-3 fatty acid and preparation method thereof

CN122004342ACN 122004342 ACN122004342 ACN 122004342ACN-122004342-A

Abstract

The invention discloses a chlorella pyrenoidosa composite nutritional plant meat rich in organic selenium and omega-3 fatty acid and a preparation method thereof, comprising the steps of 1) inoculating chlorella pyrenoidosa into a culture medium containing an inorganic selenium source and omega-3 fatty acid precursor substances for fermentation culture, collecting algae, performing wall breaking treatment and drying to obtain wall-broken chlorella pyrenoidosa powder rich in organic selenium and omega-3 fatty acid, 2) uniformly mixing the wall-broken chlorella pyrenoidosa powder with plant protein raw materials to obtain a mixture, wherein the mass of the wall-broken chlorella pyrenoidosa powder accounts for 5% -15% of the total mass of the mixture, 3) continuously feeding the mixture into a double-screw extruder, synchronously injecting water for high-moisture extrusion treatment, extruding through a cooling die, and solidifying and forming to obtain the chlorella pyrenoidosa composite nutritional plant meat rich in organic selenium and omega-3 fatty acid. The invention realizes the comprehensive improvement of the texture, nutrition and digestibility of the plant meat by coupling microalgae targeted nutrition enrichment, high-pressure homogenizing wall breaking and double-screw high-moisture extrusion technology.

Inventors

  • XU HAO
  • ZHU JIANGYU
  • HU KE
  • SUN JING

Assignees

  • 扬州大学

Dates

Publication Date
20260512
Application Date
20260330

Claims (10)

  1. 1. The preparation method of the chlorella pyrenoidosa compound nutrient plant meat rich in organic selenium and omega-3 fatty acid is characterized by comprising the following steps of: (1) The preparation of the algae powder comprises inoculating Chlorella pyrenoidosa into a culture medium containing inorganic selenium source and omega-3 fatty acid precursor substances for fermentation culture, collecting algae body, and performing wall breaking treatment and drying to obtain wall-broken Chlorella pyrenoidosa powder rich in organic selenium and omega-3 fatty acid; (2) Mixing, namely uniformly mixing the wall-broken chlorella pyrenoidosa powder obtained in the step (1) with a plant protein raw material to obtain a mixture, wherein the mass of the wall-broken chlorella pyrenoidosa powder accounts for 5% -15% of the total mass of the mixture; (3) And (3) extrusion molding, namely continuously feeding the mixture obtained in the step (2) into a double-screw extruder, synchronously injecting moisture to carry out high-moisture extrusion treatment, extruding through a cooling die after extrusion, and solidifying and molding to obtain an extrudate with the moisture content of 50% -65%, namely the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acid.
  2. 2. The preparation method of the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acid, which is disclosed in claim 1, is characterized in that the inorganic selenium source in the step (1) is sodium selenite, the adding concentration of the inorganic selenium source in a culture medium is 10-25 mg/L, the omega-3 fatty acid precursor substance is linseed oil or alpha-linolenic acid, and the mass concentration of the omega-3 fatty acid precursor substance in the culture medium is 1% -3%.
  3. 3. The preparation method of the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acid, which is disclosed in claim 1, is characterized in that the fermentation culture condition in the step (1) is that the culture is carried out for 4-7 days at 25-28 ℃, the wall breaking treatment is specifically that the collected algae and water are mixed to prepare suspension, and a high-pressure homogenizer is adopted to carry out 3-5 homogenizing cycles under the pressure of 600-850 bar, so that the average particle size of the chlorella pyrenoidosa after wall breaking is reduced to 1.0-2.0 mu m.
  4. 4. The preparation method of the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acids, which is disclosed in claim 1, is characterized in that the fermentation culture condition in the step (1) is that the culture is carried out for 4-7 days at 25-28 ℃, the wall breaking treatment is specifically that the collected algae and water are mixed to prepare suspension, and a high-pressure homogenizer is adopted to carry out 3-5 homogenizing cycles under the pressure of 600-850 bar, so that the average particle size of the chlorella pyrenoidosa after wall breaking is reduced to 1.0-2.0 mu m.
  5. 5. The method for preparing the chlorella pyrenoidosa composite nutrient vegetable meat rich in organic selenium and omega-3 fatty acids according to claim 1, wherein the vegetable protein raw material in the step (2) is a mixture of one or more of soybean protein isolate, pea protein isolate, wheat gluten and peanut tissue protein, and the total protein content of the vegetable protein raw material is more than or equal to 85%.
  6. 6. The preparation method of the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acid, which is disclosed in claim 1, is characterized in that the specific parameters of the high-moisture extrusion treatment in the step (3) are that the fixed rotating speed of a double screw is 150-200 rpm, the temperature of a heating zone from a feeding section to a die opening section of the double screw extruder is respectively 35-60 ℃, 80-100 ℃, 120-140 ℃ and 150-170 ℃, and the temperature of a cooling die is controlled at 40-50 ℃.
  7. 7. The preparation method of the chlorella pyrenoidosa composite nutrient vegetable meat rich in organic selenium and omega-3 fatty acid, which is disclosed in claim 1, is characterized in that in the step (2), edible polysaccharide and edible vegetable oil are further added into the mixture, wherein the mass of the edible polysaccharide accounts for 0.5% -3% of the total mass of the mixture, and the mass of the edible vegetable oil accounts for 2% -10% of the total mass of the mixture.
  8. 8. The method for preparing the chlorella pyrenoidosa composite nutrient vegetable meat rich in organic selenium and omega-3 fatty acids according to claim 7, wherein the edible polysaccharide is a mixture of one or more of xanthan gum, carrageenan, sodium alginate and locust bean gum, and the edible vegetable oil is a mixture of one or more of soybean oil, sunflower seed oil, corn oil, linseed oil and coconut oil.
  9. 9. The preparation method of the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acid according to claim 1, wherein the specific operation of mixing in the step (2) is that the raw materials are placed in a powder mixer, mixed and stirred for 20-40 minutes at a rotating speed of 150-250 rpm, and the pH value of the mixture is adjusted to 6.5-7.5.
  10. 10. A chlorella pyrenoidosa complex nutritional plant meat enriched in organic selenium and omega-3 fatty acids, characterized in that it is prepared by the method of any one of claims 1 to 9.

Description

Chlorella pyrenoidosa compound nutritional plant meat rich in organic selenium and omega-3 fatty acid and preparation method thereof Technical Field The invention relates to the technical field of plant-based food processing, in particular to a chlorella pyrenoidosa compound nutritional plant meat rich in organic selenium and omega-3 fatty acid and a preparation method thereof. Background In recent years, with the global economic development, the rapid population growth and the increasing attention of people to health, environmental protection and animal welfare, plant-based protein meat (plant meat for short) is coming to rapid development as a sustainable substitute for traditional animal meat. Currently, high moisture extrusion technology (High Moisture Extrusion, HME) is the most core, foremost technology for preparing plant meats. The technology can promote intermolecular disulfide bonds and hydrogen bonds of vegetable proteins such as soybeans, peas and the like to be depolymerized and rearranged under the action of a physical field with high temperature, high pressure and high shear, and then the vegetable proteins are directionally crosslinked in a cooling mold to form a fiber structure with animal muscle tissue-like anisotropy. However, existing high moisture extruded vegetable meat products still have significant limitations in nutrition and texture. First, from a nutritional standpoint, soy and other single plant protein materials, while rich in protein, are generally deficient in certain critical micronutrients found in animals (particularly deep sea fish), such as high bioavailability organic selenium and omega-3 polyunsaturated fatty acids that are beneficial to the cardiovascular and cerebrovascular vessels (EPA, DHA, ALA, etc.). Second, conventional inorganic nutritional supplements are not only low in absorption rate, but also extremely prone to toxicity due to excessive inorganic selenium (such as sodium selenite). Microalgae (such as Chlorella pyrenoidosa) are considered to be very potential future food base materials because of their high protein content, balanced amino acid ratios and ease of enrichment of specific nutrients by directional fermentation culture. Research shows that the chlorella can convert inorganic selenium in the culture solution into safe and high-absorptivity organic selenium (such as selenomethionine) with high efficiency, and meanwhile, the accumulation of omega-3 fatty acid in the body can be obviously improved by adjusting the carbon nitrogen ratio and adding precursor substances. However, the direct application of microalgae in high-moisture extruded plant meats still faces three technical bottlenecks: first, chlorella has hard cellulose cell wall, if not treated by effective wall breaking, the human body has very low digestibility for rich nutrition inside; Secondly, the high-temperature and high-shear environment in the high-moisture extrusion process is extremely easy to cause oxidative degradation and loss of thermosensitive nutrients such as organic selenium, omega-3 fatty acid and the like; third, microalgae cells and the polysaccharide and lipid components enriched therein can severely interfere with fiber rearrangement of vegetable proteins in high moisture extrusion cold zone dies. Academic studies have shown that when untreated algae powder is added in an amount exceeding a certain proportion, protein cross-linking is hindered, resulting in the extrudate assuming a loose "dough-like" or "lump" texture, completely losing the tear and chewiness of the meat. Therefore, how to develop plant meat with high content of organic selenium and omega-3 fatty acid and excellent fiber drawing texture and high digestibility by reasonable algae species enrichment culture and wall breaking process and accurately matching the algae species enrichment culture and the wall breaking process with high-moisture extrusion technical parameters is a technical problem to be solved in the current plant-based food field. Disclosure of Invention Aiming at the defects existing in the prior art, the invention provides the chlorella pyrenoidosa compound nutritional plant meat rich in organic selenium and omega-3 fatty acid and a preparation method thereof, and the comprehensive improvement of the plant meat in the aspects of texture, nutrition and digestibility is realized by coupling microalgae targeted nutrition enrichment, high-pressure homogenizing wall breaking and double-screw high-moisture extrusion technology. The invention aims to realize the preparation method of the chlorella pyrenoidosa composite nutrient plant meat rich in organic selenium and omega-3 fatty acid, which comprises the following steps: (1) The preparation of the algae powder comprises inoculating Chlorella pyrenoidosa into a culture medium containing inorganic selenium source and omega-3 fatty acid precursor substances for fermentation culture, collecting algae body, and performing wall breaking treatment a