CN111096461A - Preparation method of special protein powder for improving emulsified intestinal gel - Google Patents
Preparation method of special protein powder for improving emulsified intestinal gel Download PDFInfo
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- CN111096461A CN111096461A CN202010055602.2A CN202010055602A CN111096461A CN 111096461 A CN111096461 A CN 111096461A CN 202010055602 A CN202010055602 A CN 202010055602A CN 111096461 A CN111096461 A CN 111096461A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a preparation method of special protein powder for improving emulsified intestinal gel, belonging to the field of meat product processing technology, wherein the special protein powder for improving emulsified intestinal gel is prepared from the following raw materials in parts by weight, based on 100 parts by weight: 70-80 parts of pork; 20-30 parts of ovalbumin and soy protein isolate composite solution; 5-10 parts of ice water; the other food is one or more of salts, saccharides and seasoning accessories, and the method specifically comprises the following steps: s1: weighing the raw materials according to the weight of the special protein powder for improving the emulsified intestinal gel; s2: compounding; s3: selecting and pretreating raw materials; s4: pickling; s5: chopping and mixing; s6: pouring; s7: steaming and boiling; s8: and (6) cooling. The product has good taste, simple and easily-obtained raw materials, simple and easily-operated preparation method and low cost, and simultaneously opens up a new way for the application of the ovalbumin and the isolated soy protein powder in food.
Description
Technical Field
The invention relates to the technical field of meat product processing technology, in particular to a preparation method of special protein powder for improving emulsified intestinal gel.
Background
Along with the development of economy and improvement of living standard of people in China, the demand of consumers on diversification of meat food is more and more strong, and the proportion of meat products in the food market in China is also increased continuously. Meat products are an important source of food protein and are an indispensable part of the dining table of people. The meat product contains rich nutritional ingredients such as protein, vitamins and minerals, and can enhance immunity and provide nutrition for human body. However, the deep processing rate of the meat products is very low, and only accounts for 4% of the total amount of the meat products, while developed countries account for 40% -50% of the total amount of the meat products, and the difference is larger compared with the processing level of 60% -70% of the developed countries, so that the deep processing rate of the meat products has great development potential.
Eggs can provide balanced protein to the human body, and eggs and products thereof are not only important videos, but also important raw materials for the food industry. Not only can improve the texture and flavor of the food, but also can improve the nutritional value of the food. The egg albumen has good gel property, foaming property, water retention property and other functional properties. The additive can be added into various foods such as baked products, meat paste products, fish paste products, instant noodles and the like, can obviously improve the texture and retain flavor substances. The egg albumen and the meat albumen react to form gel with certain strength and elasticity and chewing feeling, the gel is superior to the gel formed by the meat albumen, and after gelling, water and grease can be fixed in a gel network, so that the texture property and the water retention property of the meat paste product are improved.
The soybean protein isolate is typical high-quality plant protein, has complete amino acid types, contains various amino acids necessary for human bodies, is complete vegetal protein, and has the characteristic of remarkably reducing blood cholesterol by eating the oil for a long time. Meanwhile, the soybean protein isolate also has a plurality of good functional characteristics, such as solubility, tissue formation, water retention, expansion rate, emulsibility, oil retention, gel behavior, foamability, viscosity and the like, and the physicochemical characteristics show different functions in different product production and are main factors influencing the quality of meat products. Meanwhile, after the soybean protein isolate is added, fat cannot be completely wrapped by protein in the chopping and mixing process, and fat particles can be melted and flow out after heating or extrusion, so that the whole emulsified sausage is greasy. The overall quality of the emulsion sausage is affected.
The emulsion sausage is a meat emulsion gel emulsion, the emulsion stability of the emulsion sausage is the result of the combined action of the protein film on the surface of fat and the embedding and fixing of protein gel matrix, and on the other hand, the size and distribution of fat globules can influence the texture characteristics of the gel. The gel property and the emulsifying property of the emulsified sausage are mutually influenced, and the emulsified sausage plays an important role in the quality of the emulsified sausage. However, the emulsifying property and the gelling property of proteins have different requirements on the structure and the physicochemical property, and it is generally difficult for the same protein to have various characteristics of good gelling property and emulsifying property at the same time.
Protein-protein combinations may act as non-gelling progenitors when the protein concentration is below the critical concentration at which a gel can form on its own. Two protein mixed gels were classified into two filled gels according to their dispersion in the continuous phase protein gel network: one is a single-phase gel in which a certain protein as a filler remains in a soluble state, and the other is a continuous-phase protein gel network in which a certain protein as a filler exists as dispersed particles. And disulfide bonds may exist between the protein particles and the continuous phase protein, so that the strength of the composite gel is enhanced.
Based on the above, the invention designs a preparation method of special protein powder for improving emulsified intestinal gel, so as to solve the above mentioned problems.
Disclosure of Invention
The invention aims to provide a preparation method of special protein powder for improving emulsified intestinal gel, the product has good taste, simple and easily-obtained raw materials, simple and easily-operated preparation method and lower cost, and simultaneously, a new way is opened up for the application of ovalbumin and soybean protein isolate powder in food.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the special protein powder for improving the emulsified intestinal gel comprises the following steps of (by weight parts) based on 100 parts of the special protein powder for improving the emulsified intestinal gel: 70-80 parts of pork; 20-30 parts of ovalbumin and soy protein isolate composite solution; 5-10 parts of ice water; the other food is one or more of salt, sugar and flavoring adjuvants.
Preferably, the mass ratio of the lean meat to the fat meat of the pork is 3: 1.
preferably, the preparation method of the ovalbumin solution comprises the following steps: dissolving egg white protein powder with water, stirring, and mixing to obtain egg white protein solution.
Preferably, the stirring is magnetic stirring, the stirring speed is 500rpm-800rpm, the stirring time is 2.5-3h, the standing temperature is 2-8 ℃, and the total solid content in the ovalbumin solution is 0.1 g/g.
Preferably, the preparation method of the isolated soybean egg solution comprises the following steps: dissolving the soybean protein isolate powder in water, stirring, and uniformly mixing to obtain the soybean protein isolate solution.
Preferably, the concentration of the isolated soy protein solution is 0.1-0.12g/g, the stirring is magnetic stirring, the stirring speed is 800rpm-1000rpm, the stirring time is 2.5-3h, and the standing temperature is 2-8 ℃.
Preferably, the method specifically comprises the following steps:
s1: weighing the raw materials according to the weight for preparing the special protein powder for improving the emulsified intestinal gel as defined in any one of claims 1 to 6;
s2: compounding: mixing egg albumin solution and soybean protein isolate solution at a certain ratio, standing at 2-8 deg.C for storage, and standing overnight;
s3: selection and pretreatment of raw materials: selecting lean pork and fat pork to be treated;
s4: pickling: mixing pickling materials such as sugar, salt, sodium nitrite, sodium erythorbate, etc. with minced lean meat, stirring, and pickling at 0-4 deg.C for 12-24 hr;
s5: chopping: putting the salted lean meat and fat meat into a cutting and mixing machine, and cutting and mixing for 2-3 min; adding pre-swollen egg albumin and soybean protein isolate composite solution, chopping for 2-3min until meat stuffing is uniform, fine, viscous and glossy; controlling the temperature of the meat to be less than or equal to 8 ℃ in the chopping process by using ice water;
s6: and (3) casting: putting the chopped and mixed meat stuffing into a sausage filler at the temperature of 0-4 ℃, canning the meat stuffing by using sausage casings, and dividing the canned sausage into sections by using a punch at intervals of 12-15 cm;
s7: and (3) cooking: placing the filled sausage in a water pot with water temperature of 85-95 deg.C, and steaming until the central temperature of sausage body reaches 72 deg.C for about 25-35 min;
s8: and (3) cooling: and (3) putting the boiled emulsified sausage into cold water, quickly cooling to room temperature, and refrigerating at 0-4 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. the ovalbumin has higher nutritive value and essential amino acid for human body, and has better gel property, good foamability and emulsibility; the soybean protein isolate is a complete vegetal protein and has the characteristic of remarkably reducing cholesterol after being eaten for a long time. When the ovalbumin and the soy protein isolate are mixed, gel can be formed, and the gel property is better than that of the single soy protein isolate. The egg albumin and the soybean protein isolate are added into the emulsifying sausage, so that the nutritional value of the emulsifying sausage can be improved.
2. Due to the good functional properties of the ovalbumin and the soybean protein isolate such as gel property, water retention property, emulsifying property and the like, the cooking loss of the emulsified sausage is reduced; the water retention of the emulsified sausage is enhanced, and smooth and fine gel is formed, so that the emulsified sausage has the sensory and textural properties of smooth surface and high elasticity.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a process scheme of the present invention;
FIG. 2 is a schematic diagram showing the effect of the combination of ovalbumin and soy protein isolate on the texture of an emulsified intestine according to the present invention;
FIG. 3 is a schematic diagram showing the effect of the combination of ovalbumin and soy protein isolate on the cooking yield of an emulsion sausage in accordance with the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1-3, the invention aims to provide a preparation method of special protein powder for improving emulsified intestinal gel.
Taking 600g of fresh pork and 200g of fat meat which are subjected to health supervision and quarantine, removing broken bones, tendons and connective tissues from the pork, separating the pork and the fat meat according to the natural state of muscle tissues, and cutting the pork and the fat meat into blocks of about 1 multiplied by 1cm for later use. 0.129g of sodium nitrite, 0.443g of sodium erythorbate, 16.2g of salt and lean meat are mixed uniformly and put into a refrigerator at 0-4 ℃ for pickling for 24 hours. Putting the pickled pork into a cutting and mixing machine, and uniformly spreading the pork; adding 8.76g white sugar, chopping and mixing for 2-3 min; adding fat meat, 160g of ovalbumin and soybean protein isolate composite solution and 16g of ice water, chopping and mixing for 3min until meat stuffing is uniform, fine, sticky and glossy. The temperature of the meat during the chopping process is controlled to be not higher than 8 ℃. Putting the chopped and mixed meat stuffing into a sausage filler at the temperature of 4 ℃, and canning the meat stuffing by using a plastic casing, wherein the tightness is proper; the filled sausage is sectioned by a punch machine every 15 cm. And (3) putting the filled sausage into a pot with the water temperature of 85-95 ℃ and boiling for 30 min. Placing the boiled sausage body into cold water, rapidly cooling to room temperature, and storing at 4 deg.C.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (7)
1. A preparation method of special protein powder for improving emulsified intestinal gel is characterized by comprising the following steps: the special albumen powder for improving the emulsified intestinal gel is prepared from the following raw materials in parts by weight based on 100 parts by weight: 70-80 parts of pork; 20-30 parts of ovalbumin and soy protein isolate composite solution; 5-10 parts of ice water; the other food is one or more of salt, sugar and flavoring adjuvants.
2. The preparation method of special protein powder for improving emulsified intestinal gel as claimed in claim 1, which is characterized in that: the mass ratio of lean meat to fat meat of the pork is 3: 1.
3. the preparation method of special protein powder for improving emulsified intestinal gel as claimed in claim 1, which is characterized in that: the preparation method of the ovalbumin solution comprises the following steps: dissolving egg white protein powder with water, stirring, and mixing to obtain egg white protein solution.
4. The preparation method of special protein powder for improving emulsified intestinal gel as claimed in claim 3, which is characterized in that: the stirring is magnetic stirring, the stirring speed is 500rpm-800rpm, the stirring time is 2.5-3h, the standing temperature is 2-8 ℃, and the total solid content in the ovalbumin solution is 0.1 g/g.
5. The preparation method of special protein powder for improving emulsified intestinal gel as claimed in claim 1, which is characterized in that: the preparation method of the soybean separated egg solution comprises the following steps: dissolving the soybean protein isolate powder in water, stirring, and uniformly mixing to obtain the soybean protein isolate solution.
6. The preparation method of special protein powder for improving emulsified intestinal gel as claimed in claim 5, which is characterized in that: the concentration of the soybean protein isolate solution is 0.1-0.12g/g, the stirring is magnetic stirring, the stirring speed is 800rpm-1000rpm, the stirring time is 2.5-3h, and the standing temperature is 2-8 ℃.
7. The preparation method of the special protein powder for improving the emulsified intestinal gel as claimed in any one of claims 1 to 6, which is characterized in that: the method specifically comprises the following steps:
s1: weighing the raw materials according to the weight for preparing the special protein powder for improving the emulsified intestinal gel as defined in any one of claims 1 to 6;
s2: compounding: mixing egg albumin solution and soybean protein isolate solution at a certain ratio, standing at 2-8 deg.C for storage, and standing overnight;
s3: selection and pretreatment of raw materials: selecting lean pork and fat pork to be treated;
s4: pickling: mixing pickling materials such as sugar, salt, sodium nitrite, sodium erythorbate, etc. with minced lean meat, stirring, and pickling at 0-4 deg.C for 12-24 hr;
s5: chopping: putting the salted lean meat and fat meat into a cutting and mixing machine, and cutting and mixing for 2-3 min; adding pre-swollen egg albumin and soybean protein isolate composite solution, chopping for 2-3min until meat stuffing is uniform, fine, viscous and glossy; controlling the temperature of the meat to be less than or equal to 8 ℃ in the chopping process by using ice water;
s6: and (3) casting: putting the chopped and mixed meat stuffing into a sausage filler at the temperature of 0-4 ℃, canning the meat stuffing by using sausage casings, and dividing the canned sausage into sections by using a punch at intervals of 12-15 cm;
s7: and (3) cooking: placing the filled sausage in a water pot with water temperature of 85-95 deg.C, and steaming until the central temperature of sausage body reaches 72 deg.C for about 25-35 min;
s8: and (3) cooling: and (3) putting the boiled emulsified sausage into cold water, quickly cooling to room temperature, and refrigerating at 0-4 ℃.
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| JPS6460354A (en) * | 1987-08-31 | 1989-03-07 | Chiba Seifun Kk | Quality improver composition for sausage |
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| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
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| JPS6460354A (en) * | 1987-08-31 | 1989-03-07 | Chiba Seifun Kk | Quality improver composition for sausage |
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN103054051A (en) * | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
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| 孔保华等: "添加不同非肉蛋白对乳化肠品质特性的影响", 《食品科学》 * |
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