CN109007776B - Compound water-retaining agent for Chinese meat dishes as well as preparation method and application of compound water-retaining agent - Google Patents
Compound water-retaining agent for Chinese meat dishes as well as preparation method and application of compound water-retaining agent Download PDFInfo
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Abstract
The invention discloses a compound water-retaining agent for Chinese meat dishes as well as a preparation method and application thereof, belonging to the technical field of meat product fresh-keeping processing. Firstly, carrageenin oligosaccharide solution, soybean lecithin, cholesterol and 1 percent of Tween 80 are adopted to prepare carrageenin oligosaccharide liposome by dynamic high-pressure micro-jet and are mixed; then mixing with auxiliary materials of soybean protein isolate, trisodium citrate, sodium caseinate, sucrose ester and maltodextrin, homogenizing by secondary dynamic high-pressure micro-jet to prepare the water-retaining agent with uniform state. The water-retaining agent prepared by the dynamic high-pressure micro-jet is applied to the processing of Chinese meat dishes, so that the freezing denaturation of meat protein products is effectively prevented, the juice loss of the dishes during thawing is reduced, and the product quality of the Chinese meat dishes in the commercial transportation and selling processes is effectively improved. The technology has the advantages of simple process, operability and wide applicability.
Description
Technical Field
The invention belongs to the technical field of meat food processing, and relates to a compound water-retaining agent for Chinese meat dishes as well as a preparation method and application thereof.
Background
Chinese dishes as traditional food in China have long history, have the characteristics of various types, rich local flavor and the like, and are popular with consumers. The industrialization of Chinese dishes can meet the high-efficiency and fast-paced living demands, and is suitable for the development of the times and the continuously improved living standard of people. At present, most Chinese meat dishes need to be frozen and molded in the processing process so as to ensure that the nutrition and flavor of the meat products are not lost and the safety of Chinese meat dish products is ensured. However, in the freezing process of meat products, the coagulation and melting of water molecules can damage the quality of the meat products, such as the loss of thawed juice, the chewiness and elasticity of the products and the like, which becomes one of the important factors restricting the industrial development of Chinese meat dishes in China.
Carrageenan is used as a polysaccharide substance and has good gelling property. This gelling property of carrageenans is mainly determined by the sulfate groups present in the polysaccharide and their binding sites. In addition, the gel strength can also be significantly increased by the artificial addition of certain cations. For example, potassium ions are added into the carrageenan, and the formed gel has high strength and is hard and brittle; ca is added into beta-carrageenin2+In this case, the gel formed is also strong, but elastic, and not brittle. At present, carrageenan is applied to improving the quality of frozen minced fillet, and plays roles in improving the gel property of the minced fillet and improving the anti-freezing effect and water retention capacity of the frozen minced fillet. Research has shown that carrageenan oligosaccharide has been applied to water retention agent of shrimp meat product. The nano liposome is formed by the interaction of an amphiphilic compound and water molecules, the inner surface and the outer surface of the membrane are formed by hydrophilic head ends, and the middle of the membrane is a hydrophobic tail end. This structure enables liposomes to entrap a wide variety of drugs. In recent years, the application of nanoliposomes has been gaining attention in the food industry, and based on some research results (e.g. drug delivery, cancer treatment, etc.) of liposomes in medicine and medicine, many researchers have begun to study the controlled transportation of functional foods, utilize liposomes as carriers to protect and control some functional ingredients, and improve bioavailability, stability, and shelf life of some sensitive ingredients such as proteins, enzymes, vitamins, antibacterial agents, etc. At present, the carrageenan oligosaccharide liposome water-retaining agent is not applied to the freezing preservation of Chinese meat dishes after being subjected to dynamic high-pressure micro-jet treatment.
The soybean protein isolate is used as a safe antifreeze, which can effectively control the growth of ice crystals and inhibit the generation of recrystallization, thereby improving the quality of low-temperature cold chain food and reducing the loss of nutrient components. Soy protein isolate is a surfactant that reduces both the surface tension of water and oil, and the surface tension of water and air. Along its peptide chain skeleton, soy protein isolate contains many polar groups, and thus has water absorption, water retention, and swelling properties. Soy protein isolate has a much stronger water absorption than protein concentrate and is hardly affected by temperature. Thus, soy protein isolate has the ability to retain water during processing, with a maximum water retention capacity of 14 grams of water per gram of protein. On the other hand, the soybean protein isolate can improve the gel property of fish and meat products, and researches indicate that the improvement of the gel property of bighead carp surimi by the soybean protein isolate mainly depends on the gelation condition of surimi. Gomez-Guilen et al found that the effect of soy protein isolate on the gel properties of different quality surimi varied. The addition of soy protein isolate to high quality ground sardine reduces its gelling properties, while the addition of human soy protein isolate to low quality ground sardine significantly improves gelling properties. The sodium caseinate is a safe and harmless thickener and emulsifier, and can have a certain viscosity in an aqueous solution. The thickening performance of the sodium caseinate can be greatly improved by matching the sodium caseinate with certain other thickening agents such as carrageenan, guar gum, carboxymethyl cellulose and the like. The most effective is carrageenan, which is usually associated with temperature, pH, metal ions, etc.
When the protein molecules are homogenized, the protein molecules are depolymerized into subunits, so that hydrophilic groups, hydrophobic groups, and polar groups inside the globulin are exposed, and the exposure of these groups increases the binding capacity of the protein to water, thereby improving the solubility of the protein molecules. The study of Zhang Yuan et al shows that the secondary structure and the tertiary structure of the soybean protein isolate are destroyed by high-pressure homogenization treatment, and the composition of amino acid in the soybean protein isolate is changed little. The high-pressure homogenization treatment can open the compact structure of the soybean protein isolate and expose hydrophobic groups, thereby obviously improving the emulsibility of the soybean protein isolate. Meanwhile, the interface structure of the carrageenan liquid subjected to high-pressure treatment is changed, the adsorption capacity and interaction effect of the colloid on the interface are enhanced, and the particle size of the carrageenan liquid is changed, so that the stability of the carrageenan liquid is improved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the compound water-retaining agent for the Chinese meat dish and the preparation method and application thereof, which can effectively prevent the freezing denaturation of meat protein, improve the water holding capacity of the Chinese meat dish, reduce the dropping liquid loss when the meat product is thawed and further effectively improve the structure quality of the frozen meat dish.
In order to achieve the above purpose, the technical solution of the present invention is:
a preparation method and application of a compound water-retaining agent for Chinese meat dishes comprises the following specific steps:
the water-retaining agent comprises the following raw material components in percentage by weight of meat materials: 0.2-0.6% of carrageenan oligosaccharide nanoliposome solution, 0.1-0.4% of soybean protein isolate, 0.1-0.3% of trisodium citrate, 0.4-0.8% of sodium caseinate, 0.3-0.5% of sucrose ester and 0.3-0.6% of maltodextrin.
The preparation method of the water-retaining agent is characterized by comprising the following steps: firstly, preparing a carrageenan oligosaccharide nano liposome solution, then adding auxiliary materials including isolated soy protein, trisodium citrate, sodium caseinate, sucrose ester and maltodextrin, preparing a water-retaining agent by adopting dynamic high-pressure micro-jet, spraying and repeatedly rolling at a meat pretreatment stage after preparation, cooking and cooling, and freezing at-18 ℃ for 24 hours for molding and preservation.
The method comprises the following specific steps:
(1) carrageenin oligosaccharide nano liposome: compounding soybean lecithin and cholesterol according to the mass ratio of 1:3, dissolving the soybean lecithin and cholesterol in an ether solvent of an external water phase, taking carrageenan oligosaccharide solution with the concentration of 10 mg/mL as an internal water phase, uniformly mixing the carrageenan oligosaccharide solution and the internal water phase according to the volume ratio of 4:1.25, homogenizing the mixture for 5min in a dynamic high-pressure microfluidizer at 80MPa and 45 ℃ at one time to form stable emulsion, transferring the emulsion into an evaporation bottle, performing rotary evaporation at 35 ℃ until the ether is volatilized, adding 300-500 mLPBS buffer solution and 1% of Tween 80 in the volume of the solution, continuing the rotary evaporation to completely evaporate the organic solvent, and performing ultrasonic treatment for 20 min to obtain carrageenan oligosaccharide liposome;
(2) and (3) secondary homogenization: adding soybean protein isolate, trisodium citrate, sodium caseinate, sucrose ester and maltodextrin into 80-100 mL of carrageenan oligosaccharide nano liposome solution according to a formula, and homogenizing for 5min in a dynamic high-pressure microfluidizer at the temperature of 45 ℃ under the pressure of 80 MPa;
(3) and (3) carrying out tertiary homogenization: and (3) taking the emulsion obtained in the step (2), installing an interaction gun head with the aperture size of 75 microns on a dynamic high-pressure micro-jet machine, and homogenizing for 8min at the temperature of 45 ℃ under the pressure of 80MPa to prepare the water-retaining agent with uniformly distributed components and nano-level liposome particle size.
Wherein the molecular weight of the carrageenan oligosaccharide is less than 3 kDa;
the application of the compound water-retaining agent for Chinese meat dishes comprises the following specific steps: taking a water-retaining agent accounting for 1.4-3.2 wt% of the mass of the meat, preparing the water-retaining agent into a solvent with the concentration of 5 per mill, uniformly spraying in the meat pretreatment stage, repeatedly rolling and kneading to ensure that the water-retaining agent is fully immersed in the meat product, and then cooking, seasoning, deeply cooking, cooling, freezing at-18 ℃ for 24 hours, molding and preserving.
Wherein the meat dish comprises any one of pork dish, beef dish, chicken dish and duck meat dish.
Wherein the meat dish is processed according to different cooking modes, the sauce auxiliary materials are separated, the meat product is taken out and is respectively and independently packaged.
The invention has the beneficial effects that:
1. in the water-retaining agent, the isolated soy protein has good water-retaining effect, and the carrageenan oligosaccharide nano-liposome can provide more hydroxyl hydrophobic groups for the water-retaining agent, so that the water-retaining capacity of meat dish products is improved; in addition, the sodium caseinate can improve the water holding capacity of the frozen meat dish product and reduce the juice loss when the meat dish product is thawed; hydrophobic groups of sucrose ester molecules can react with hydrophobic groups in proteins of meat and dish products, so that more water molecules are combined, and the water retention effect is improved; the maltodextrin can effectively improve the whiteness of meat dish products.
2. In the preparation method of the water-retaining agent, dynamic high-pressure micro-jet homogenization treatment is adopted, compared with the traditional high-pressure homogenization treatment, the treated particle size can reach the nanometer level, the hydrophobic groups and the polar groups of the additive can be more effectively exposed, the combination of the groups and water molecules is enhanced due to the exposure of the groups, so that the combination capacity of the water-retaining agent to the water molecules of meat dish products is improved, the water holding capacity of frozen meat dish products is improved, the dropping loss of the meat dish products during thawing is reduced, and the structure quality of the frozen meat dish products is effectively improved.
Drawings
FIG. 1 is a statistical graph of thawed juice loss rate for Chinese meat dishes; note: the blank group is not added with a water-retaining agent; the untreated group is the water-retaining agent which is not treated by dynamic high-pressure micro-jet;
FIG. 2 the effect of water-retaining agent on Chinese meat dish hardness;
FIG. 3 the effect of water-retaining agent on the elasticity of Chinese meat dishes;
figure 4 effect of water retention agent on chewiness of medium meat dish.
Detailed Description
For further disclosure, but not limitation, the present invention is described in further detail below with reference to examples.
Example 1
1. Carrageenin oligosaccharide nano liposome: compounding soybean lecithin and cholesterol according to the mass ratio of 1:3, dissolving the soybean lecithin and cholesterol in an ether solvent of an external water phase, taking carrageenan oligosaccharide solution with the concentration of 10 mg/mL as an internal water phase, uniformly mixing the carrageenan oligosaccharide solution and the internal water phase according to the volume ratio of 4:1.25, homogenizing the mixture for 5min in a dynamic high-pressure microfluidizer at 80MPa and 45 ℃ at one time to form stable emulsion, transferring the emulsion into an evaporation bottle, carrying out rotary evaporation at 35 ℃ until the ether is volatilized, adding 300-500 mLPBS buffer solution and 1% of Tween 80 by volume of the solution, continuing to carry out rotary evaporation to completely evaporate the organic solvent, and carrying out ultrasonic treatment for 20 min to obtain the carrageenan oligosaccharide liposome.
2. And (3) secondary homogenization: adding 0.2% of carrageenan oligosaccharide nano liposome, 0.2% of soybean protein isolate, 0.1% of trisodium citrate, 0.4% of sodium caseinate, 0.3% of sucrose ester and 0.3% of maltodextrin into a dynamic high-pressure microfluidizer according to the weight percentage of meat materials, and homogenizing for 5min at 45 ℃;
3. and (3) carrying out tertiary homogenization: taking the emulsion, installing an interaction gun head with the aperture size of 75 mu m on a dynamic high-pressure micro-jet machine, and homogenizing for 8min at the temperature of 45 ℃ under the pressure of 80MPa to prepare the water-retaining agent with uniformly distributed components and nano-scale liposome particle size.
4. Preparing a water-retaining agent with the mass of 2wt% of pork into a solvent with the concentration of 5 per mill by using water, uniformly spraying the water-retaining agent in the pork pretreatment stage, repeatedly rolling and kneading to ensure that the water-retaining agent is fully immersed in the meat product, and then cooking, seasoning, deeply cooking, cooling, freezing at the temperature of 18 ℃ below zero for 24 hours, molding and preserving.
Example 2
1. Carrageenin oligosaccharide nano liposome: compounding soybean lecithin and cholesterol according to the mass ratio of 1:3, dissolving the soybean lecithin and cholesterol in an ether solvent of an external water phase, taking carrageenan oligosaccharide solution with the concentration of 10 mg/mL as an internal water phase, uniformly mixing the carrageenan oligosaccharide solution and the internal water phase according to the volume ratio of 4:1.25, homogenizing the mixture for 5min in a dynamic high-pressure microfluidizer at 80MPa and 45 ℃ at one time to form stable emulsion, transferring the emulsion into an evaporation bottle, carrying out rotary evaporation at 35 ℃ until the ether is volatilized, adding 300-500 mLPBS buffer solution and 1% of Tween 80 by volume of the solution, continuing to carry out rotary evaporation to completely evaporate the organic solvent, and carrying out ultrasonic treatment for 20 min to obtain the carrageenan oligosaccharide liposome.
2. And (3) secondary homogenization: adding 0.4% of carrageenan oligosaccharide nano liposome, 0.3% of soybean protein isolate, 0.2% of trisodium citrate, 0.6% of sodium caseinate, 0.4% of sucrose ester and 0.4% of maltodextrin into the meat material by weight percent, and homogenizing the meat material for 5min in a dynamic high-pressure microfluidizer at 45 ℃;
3. and (3) carrying out tertiary homogenization: taking the emulsion, installing an interaction gun head with the aperture size of 75 mu m on a dynamic high-pressure micro-jet machine, and homogenizing for 8min at the temperature of 45 ℃ under the pressure of 80MPa to prepare the water-retaining agent with uniformly distributed components and nano-scale liposome particle size.
4. Taking a water-retaining agent accounting for 2.6wt% of the pork mass, preparing a solvent with the concentration of 5 per mill by using water, uniformly spraying the water-retaining agent in the pork pretreatment stage, repeatedly rolling and kneading to ensure that the water-retaining agent is fully immersed in the meat product, and then cooking, seasoning, deeply cooking, cooling, freezing at the temperature of 18 ℃ below zero for 24 hours, molding and preserving.
Example 3
1. Carrageenin oligosaccharide nano liposome: compounding soybean lecithin and cholesterol according to the mass ratio of 1:3, dissolving the soybean lecithin and cholesterol in an ether solvent of an external water phase, taking carrageenan oligosaccharide solution with the concentration of 10 mg/mL as an internal water phase, uniformly mixing the carrageenan oligosaccharide solution and the internal water phase according to the volume ratio of 4:1.25, homogenizing the mixture for 5min in a dynamic high-pressure microfluidizer at 80MPa and 45 ℃ at one time to form stable emulsion, transferring the emulsion into an evaporation bottle, carrying out rotary evaporation at 35 ℃ until the ether is volatilized, adding 300-500 mLPBS buffer solution and 1% of Tween 80 by volume of the solution, continuing to carry out rotary evaporation to completely evaporate the organic solvent, and carrying out ultrasonic treatment for 20 min to obtain the carrageenan oligosaccharide liposome.
2. And (3) secondary homogenization: adding 0.5% of carrageenan oligosaccharide nano liposome, 0.3% of soybean protein isolate, 0.2% of trisodium citrate, 0.5% of sodium caseinate, 0.3% of sucrose ester and 0.3% of maltodextrin into a dynamic high-pressure microfluidizer according to the weight percentage of meat materials, and homogenizing for 5min at 45 ℃;
3. and (3) carrying out tertiary homogenization: taking the emulsion, installing an interaction gun head with the aperture size of 75 mu m on a dynamic high-pressure micro-jet machine, and homogenizing for 8min at the temperature of 45 ℃ under the pressure of 80MPa to prepare the water-retaining agent with uniformly distributed components and nano-scale liposome particle size.
4. Taking a water-retaining agent accounting for 1.5wt% of the beef mass, preparing a solvent with the concentration of 5 per mill by using water, uniformly spraying the water-retaining agent in the beef pretreatment stage, repeatedly rolling and kneading to ensure that the water-retaining agent is fully immersed in meat products, and then cooking, seasoning, deeply cooking, cooling, freezing at the temperature of minus 18 ℃ for 24 hours, molding and preserving.
Example 4
1. Carrageenin oligosaccharide nano liposome: compounding soybean lecithin and cholesterol according to the mass ratio of 1:3, dissolving the soybean lecithin and cholesterol in an ether solvent of an external water phase, taking carrageenan oligosaccharide solution with the concentration of 10 mg/mL as an internal water phase, uniformly mixing the carrageenan oligosaccharide solution and the internal water phase according to the volume ratio of 4:1.25, homogenizing the mixture for 5min in a dynamic high-pressure microfluidizer at 80MPa and 45 ℃ at one time to form stable emulsion, transferring the emulsion into an evaporation bottle, performing rotary evaporation at 35 ℃ until the ether is volatilized, adding 300-500 mLPBS buffer solution and 1% of Tween 80 by volume of the solution, continuing the rotary evaporation to completely evaporate the organic solvent, and performing ultrasonic treatment for 20 min to obtain the carrageenan oligosaccharide liposome
2. And (3) secondary homogenization: adding 0.6% of carrageenan oligosaccharide nano liposome, 0.45% of soybean protein isolate, 0.3% of trisodium citrate, 0.8% of sodium caseinate, 0.4% of sucrose ester and 0.4% of maltodextrin into the meat material by weight percent, and homogenizing the meat material for 5min in a dynamic high-pressure microfluidizer at 45 ℃;
3. and (3) carrying out tertiary homogenization: taking the emulsion, installing an interaction gun head with the aperture size of 75 mu m on a dynamic high-pressure micro-jet machine, and homogenizing for 8min at the temperature of 45 ℃ under the pressure of 80MPa to prepare the water-retaining agent with uniformly distributed components and nano-scale liposome particle size.
4. Preparing a water-retaining agent with the mass of 2wt% of the chicken into a solvent with the concentration of 5 per mill by using water, uniformly spraying in the chicken pretreatment stage, repeatedly rolling and kneading to ensure that the water-retaining agent is fully immersed in the meat product, and then cooking, seasoning, deeply cooking, cooling, freezing at-18 ℃ for 24 hours, molding and preserving.
Measurement method
1. Method for measuring juice loss rate
The meat sample was cut into slices of 5mm thickness and weighed for mass (m)1) Placing 3 pieces of filter paper on the bottom layer, placing one piece of filter paper on the top layer, pressing with 5kg weight, holding for 5min, removing the filter paper, and weighing the sample mass (m)2) Each set of experiments was repeated 3 times to take an average.
2. Texture determination parameters of
The probe P/0.5R is measured, the speed before measurement, the speed after measurement and the speed after measurement are all 1.0 mm/s, the trigger force is 5 g, the time interval is 10 s, the compression ratio is 40%, and each group of samples are measured for 3 times.
After the water-retaining agent is added and stored for one month, after Chinese meat dishes are unfrozen, the minimum loss rate of juice can reach 4.8%, the water-retaining agent without dynamic high-pressure micro-jet flow is the same as the water-retaining agent with the same component, the loss rate of juice is more than 10%, and the water-retaining agent without the water-retaining agent is not added, the loss rate of juice of the Chinese meat dishes is more than 15%. In addition, the water-retaining agent with the same dosage is applied to three different meat dish products, the water-retaining effect of the water-retaining agent is the best for the beef product, and the pork is inferior, so that the water-retaining agent can be effectively applied to different Chinese dish meat products, and the water-retaining capacity of the water-retaining agent can be further improved by properly adjusting according to the gel characteristics of different meats, thereby being worthy of popularization and application.
Claims (4)
1. A compound water-retaining agent for Chinese meat dishes is characterized in that: the water-retaining agent comprises the following raw material components in percentage by weight of meat dishes: 0.2-0.6% of carrageenan oligosaccharide nanoliposome solution, 0.1-0.4% of soybean protein isolate, 0.1-0.3% of trisodium citrate, 0.4-0.8% of sodium caseinate, 0.3-0.5% of sucrose ester and 0.3-0.6% of maltodextrin; the preparation method of the water-retaining agent comprises the following steps:
1) carrageenin oligosaccharide nano liposome: compounding soybean lecithin and cholesterol according to the mass ratio of 1:3, dissolving the soybean lecithin and cholesterol in an ether solvent of an external water phase, taking carrageenan oligosaccharide solution with the concentration of 10 mg/mL as an internal water phase, uniformly mixing the carrageenan oligosaccharide solution and the internal water phase according to the volume ratio of 4:1.25, homogenizing the mixture for 5min in a dynamic high-pressure microfluidizer at 80MPa and 45 ℃ at one time to form stable emulsion, transferring the emulsion into an evaporation bottle, performing rotary evaporation at 35 ℃ until the ether is volatilized, adding 300-500 mLPBS buffer solution and 1% of Tween 80 in the volume of the solution, continuing the rotary evaporation to completely evaporate the organic solvent, and performing ultrasonic treatment for 20 min to obtain carrageenan oligosaccharide liposome;
2) and (3) secondary homogenization: adding soybean protein isolate, trisodium citrate, sodium caseinate, sucrose ester and maltodextrin into 80-100 mL of carrageenan oligosaccharide nano liposome solution according to a formula, and homogenizing for 5min in a dynamic high-pressure microfluidizer at the temperature of 45 ℃ under the pressure of 80 MPa;
3) and (3) carrying out tertiary homogenization: and (3) taking the emulsion obtained in the step (2), installing an interaction gun head with the aperture size of 75 microns on a dynamic high-pressure micro-jet machine, and homogenizing for 8min at the temperature of 45 ℃ under the pressure of 80MPa to prepare the water-retaining agent with uniformly distributed components and nano-level liposome particle size.
2. The compound water-retaining agent for Chinese meat dishes of claim 1, which is characterized in that: the molecular weight of the carrageenan oligosaccharide is less than 3 kDa.
3. The application of the compound water-retaining agent for Chinese meat dishes as claimed in claim 1, is characterized in that: the method comprises the following specific steps: preparing a water retention agent into a solvent with the concentration of 5 per mill by using water, uniformly spraying in the meat pretreatment stage, repeatedly rolling and kneading to ensure that the water retention agent is fully immersed in the meat product, and then cooking, seasoning, deep cooking, cooling, freezing at the temperature of 18 ℃ below zero for 24 hours, molding and preserving; wherein the mass of the water-retaining agent is 1.4-3.2% of that of the meat dish.
4. The application of the compound water-retaining agent for Chinese meat dishes as claimed in claim 3, wherein the compound water-retaining agent comprises the following components: the meat dish includes any one of pork dish, beef dish, chicken dish and duck meat dish.
Priority Applications (1)
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| CN110934287A (en) * | 2019-12-11 | 2020-03-31 | 厦门闽得友食品科技有限公司 | Compound moisture retention agent for food and preparation process thereof |
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