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CN-122004345-A - Method for improving flavor quality of plant-based meat product and application of method

CN122004345ACN 122004345 ACN122004345 ACN 122004345ACN-122004345-A

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for improving flavor quality of a plant-based meat product and application thereof. According to the invention, the polysaccharide and the cross-linking enzyme are added into the plant meat product, so that the content of the aroma compound is obviously increased, the content of the peculiar smell compound is reduced, and further the flavor quality of the plant meat product and the acceptance of consumers to the plant meat product are improved.

Inventors

  • LI JIAN
  • ZENG XIANGQUAN
  • LIU MENGXUAN
  • TAN HAOXIANG

Assignees

  • 北京工商大学

Dates

Publication Date
20260512
Application Date
20260317

Claims (10)

  1. 1. The application of the combination of polysaccharide and cross-linking enzyme in improving the flavor quality of a plant-based meat product is characterized in that the polysaccharide is any one of chitosan, konjac glucomannan and xanthan gum, the addition amount of the polysaccharide is 2.5-3.5% of the mass of the soybean tissue protein, the cross-linking enzyme is TG enzyme and laccase, the addition amount of the cross-linking enzyme is 2.0% of the mass of the soybean tissue protein, and the mass ratio of the TG enzyme to the laccase is 1:3-3:1.
  2. 2. The use according to claim 1, wherein the polysaccharide is chitosan, the amount of chitosan added is 2.5-3.5% of the mass of the soybean tissue protein, the amount of TG enzyme added is 0.5-1.5% of the mass of the soybean tissue protein, and the amount of laccase added is 0.5-1.5% of the mass of the soybean tissue protein.
  3. 3. A method of enhancing the flavor quality of a plant-based meat product, the method comprising the steps of: s1, rehydrating soybean tissue protein, and cutting the soybean tissue protein into filaments to obtain the soybean tissue protein after filament disassembly; S2, weighing modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil and drinking water, mixing and shearing at a high speed until the mixture is uniform, then adding polysaccharide, adding cross-linking enzyme, and uniformly mixing to obtain an adhesive; S3, uniformly stirring the adhesive prepared in the step S2 and the soybean tissue protein prepared in the step S1 after the silk removal, putting the mixture into a mould for press molding, and baking in an oven to obtain the plant-based meat product.
  4. 4. A method according to claim 3, wherein in step S2, the polysaccharide is any one of chitosan, konjac gum and xanthan gum, and the cross-linking enzyme is TG enzyme or laccase.
  5. 5. The method according to claim 4, wherein in the step S2, the polysaccharide is chitosan, the addition amount of the chitosan is 2.5-3.5% of the mass of the soybean tissue protein, the addition amount of the TG enzyme is 0.5-1.5% of the mass of the soybean tissue protein, the addition amount of the laccase is 0.5-1.5% of the mass of the soybean tissue protein, and the mass ratio of the TG enzyme to the laccase is 1:3-3:1.
  6. 6. A method according to claim 3, wherein in step S2, the mass ratio of the modified starch, soy protein isolate, methylcellulose, monosodium glutamate, table salt, edible oil and drinking water is 3-5:2-4:1-3:1-3:1-3:35-45:75-85; Preferably, the mass ratio of the modified starch, the soy protein isolate, the methylcellulose, the monosodium glutamate, the edible salt, the edible oil and the drinking water is 4:3:2:2:2:40:80.
  7. 7. A method according to claim 3, wherein in step S1 the rehydration is performed at a temperature of 22-27 ℃, preferably 25 ℃, and the rehydration is performed for a time of 3-6 hours, preferably 4 hours.
  8. 8. A method according to claim 3, wherein the temperature of the baking in step S3 is 160-190 ℃, preferably 180 ℃, and the baking time is 18-28min, preferably 20min.
  9. 9. Use of the method of any one of claims 3-8 for enhancing the flavor profile of a plant-based meat product.
  10. 10. The use according to claim 1,2 or 9, wherein the enhancing of the flavor profile of the plant-based meat product comprises increasing the content of aroma compounds and/or decreasing the content of off-flavor compounds; preferably, the aroma compound comprises one or more than two of 1-octene-3-alcohol, 2-amyl furan, 2,3, 5-trimethyl pyrazine and 2-ethyl-3, 5-dimethyl pyrazine; Preferably, the off-flavour compound comprises one or both of hexanal or heptanal.

Description

Method for improving flavor quality of plant-based meat product and application of method Technical Field The invention belongs to the field of food processing, and particularly relates to a method for improving flavor quality of a plant-based meat product and application thereof. Background In recent years, vegetable meat has received attention from consumers for its animal-meat-like mouthfeel and lower fat content than animal meat. Plant meats are generally produced from soy protein as a raw material by protein recombinant techniques. However, compared with animal meat, the traditional vegetable meat products have lower flavor quality fidelity, so that the quality of the products needs to be improved by an enzyme method or the addition of a quality improver. The enzymatic modification technology can modify the protein structure, has the characteristics of safety, high efficiency, greenness and the like, and is commonly used for developing vegetable protein products. Glutamine transaminase (TG enzyme) can be used to crosslink the amide bond of glutamine and the side chain amino group of lysine, laccase can catalyze oxidation of various substrates including amino acids containing phenolic hydroxyl groups to quinone compounds, and induces crosslinking reaction of proteins. The polysaccharide is used as a common quality improver, has the functions of gelation, thickening, stabilization, filling and the like, and can effectively improve the functional characteristics of the plant protein. The xanthan gum is an acidic polysaccharide, has good stability, can form a high-viscosity solution at low concentration, is a neutral polysaccharide, has good gel property and thickening property, and has good gel property as a cationic polysaccharide, namely a product of removing partial acetyl of natural polysaccharide chitin. However, the plant meat product prepared by a single enzyme method or a polysaccharide adding technology still has beany flavor, and how to reasonably utilize the enzyme and the polysaccharide to promote the flavor of the plant meat product has important significance for promoting the industrialization of the plant meat product. Disclosure of Invention Aiming at the defects of the prior art, the invention aims to provide a method for improving the quality of a plant-based meat product and application thereof, wherein cross-linking enzyme and plant polysaccharide are jointly used for improving the flavor quality of a plant-based meat cake, and the flavor quality of the plant-based meat product is further improved through an enzyme-polysaccharide double modification technology. In order to achieve the above object, in a first aspect, the present invention provides a combination of polysaccharide and cross-linking enzyme for improving the flavor quality of vegetable-based meat products. Further, the polysaccharide is any one of chitosan, konjac gum and xanthan gum, and the cross-linking enzyme is TG enzyme and laccase. Further, the raw material of the plant-based meat product comprises soybean tissue protein, the polysaccharide is chitosan, the addition amount of the chitosan is 2.5-3.5% of the mass of the soybean tissue protein, the addition amount of the TG enzyme is 0.5-1.5% of the mass of the soybean tissue protein (for example, 0.5%, 1.0% or 1.5% of the mass of the soybean tissue protein), and the addition amount of the laccase is 0.5-1.5% of the mass of the soybean tissue protein (for example, 0.5%, 1.0% or 1.5% of the mass of the soybean tissue protein). Further, the mass ratio of the TG enzyme to laccase is 1:3-3:1. The addition of polysaccharide may alter the progress of the original maillard reaction, affecting the formation of flavour substances. The chitosan can perform covalent or non-covalent interaction with soybean tissue protein to form a compact protein gel network, and the release of the chitosan is inhibited by wrapping peculiar smell substances, so that the peculiar smell is reduced. Through the multiple actions of polysaccharide and cross-linking enzyme, the formation of benign flavor of the plant-based meat product is promoted, and the release of peculiar smell flavor is inhibited. In a second aspect, the present invention provides a method of enhancing the flavor profile of a plant-based meat product, the method comprising the steps of: s1, rehydrating soybean tissue protein, and cutting the soybean tissue protein into filaments to obtain the soybean tissue protein after filament disassembly; S2, weighing modified starch, soy protein isolate, methylcellulose, monosodium glutamate, edible salt, edible oil and drinking water, mixing and shearing at a high speed until the mixture is uniform, then adding polysaccharide, adding cross-linking enzyme, and uniformly mixing to obtain an adhesive; S3, uniformly stirring the adhesive prepared in the step S2 and the soybean tissue protein prepared in the step S1 after the silk removal, putting the mixture into a mould for press molding, and