CN112617132B - Emulsified sausage with good texture characteristics and preparation method thereof - Google Patents
Emulsified sausage with good texture characteristics and preparation method thereof Download PDFInfo
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- CN112617132B CN112617132B CN202011526771.6A CN202011526771A CN112617132B CN 112617132 B CN112617132 B CN 112617132B CN 202011526771 A CN202011526771 A CN 202011526771A CN 112617132 B CN112617132 B CN 112617132B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 102000004169 proteins and genes Human genes 0.000 claims abstract description 51
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- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 18
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 9
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
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- 229960004853 betadex Drugs 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- 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
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
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- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an emulsified sausage with good texture characteristics and a preparation method thereof, and particularly relates to a method for improving the texture characteristics of the emulsified sausage by EGCG-tamarind protein covalent compounding and the emulsified sausage obtained by the method, belonging to the technical field of food processing. The emulsified sausage contains 5-25 parts of EGCG-tamarind compound protein, 2-4 parts of flaxseed gum, and components such as lean meat, fat meat, salt, sugar, compound phosphate and the like. Meanwhile, the invention also discloses a preparation method of the sausage. According to the invention, the texture characteristics of the sausage such as emulsification and gel are greatly improved by adding the EGCG-tamarind protein covalent complex, linseed gum and the like into the emulsified sausage under the conditions. Meanwhile, the cooking loss of the emulsified sausage is greatly reduced, and can be controlled to be below 8%.
Description
Technical Field
The invention relates to an emulsified sausage with good texture characteristics and a preparation method thereof, in particular to a method for improving the texture characteristics of the emulsified sausage by an EGCG-tamarind protein covalent complex and the emulsified sausage obtained by the method, belonging to the technical field of food processing.
Background
Meat products are one of the essential foods for human life, and can be divided into high-temperature meat products and low-temperature meat products according to the difference of heat sterilization temperature in the production process. The low-temperature meat product has the characteristics of freshness, tenderness, crispness, good taste and good flavor, and is obviously superior to the high-temperature meat product in quality. In recent years, low-temperature meat products are gradually favored by more and more consumers and become a hot spot for meat product consumption. In the foreseeable future, low temperature meat products will be more appreciated by consumers.
Meanwhile, there are many problems in meat processing, and the main concept can be summarized as three more or three less: namely, the high-temperature meat products are more, and the low-temperature meat products are less; the primary processing is more, and the fine and deep processing is less; more old products and fewer new products.
Emulsified sausage, which refers to a complex dispersion system consisting of chopped very fine lean meat, fat, water, salt and other additives, is a meat emulsion or meat emulsion-like product. At present, the common emulsion sausages on the market include frankfurters, vienna sausages, bologna sausages and the like. The emulsified sausage is popular with consumers due to the characteristics of convenience, rapidness, nutrition, deliciousness and the like.
However, the existing commercial emulsion sausages generally have the following problems:
1. poor water retention due to improper operation, poor production condition control and other factors, and insufficient fullness and poor apparent quality of the product due to high juice loss rate;
2. the textural properties are poor due to the high fat content and salt content;
3. the starch, the colloid, the vegetable protein and other auxiliary materials are added, so that the product loses the original flavor and taste of the emulsified sausage due to the fact that the product pays more attention to the yield.
Therefore, aiming at the defects of the existing emulsified sausage products, the development of a novel emulsified sausage product with better market prospect is a problem to be solved urgently in the food processing industry.
Besides changing the sausage composition system by adding various proteins with good gel property and emulsibility, the modification by covalent compounding is also an important means. For example, the modification may be carried out by glycosylation, addition of polyphenols, or the like. Binding of a polyphenol to a protein can be classified into non-covalent binding and covalent binding, wherein the non-covalent binding is mainly through hydrogen bond formation between the protein and the polyphenol, hydrophobic interaction between the protein and the polyphenol, and ionic bond formation between the protein and the polyphenol. The non-covalent interactions are reversible and the resulting complexes are relatively unstable. The covalent interaction between protein and polyphenol is mainly through the combination of protein amino and sulfhydryl with polyphenol hydroxyl, the covalent interaction is irreversible, and the generated complex is relatively stable.
Tamarind kernel protein is protein extracted from tamarind seed residue after polysaccharide extraction, is a high-quality cheap vegetable protein, and has good functional properties. EGCG, epigallocatechin gallate, is the main component of green tea polyphenol, is catechin monomer separated from tea, and has antibacterial, antiviral and antioxidant effects. However, although the application of polyphenols in meat products has become a research hot fix for meat product processing, there is no definitive result on the use of EGCG to improve the emulsifiability and the gelling property of muscle fibrin by means of covalent bonding. At present, it is generally believed that polyphenol and its oxidation products can interact with myofibrillar proteins as antioxidants, thereby modifying the amino acid functional groups of the protein side chains, changing the protein structure and functional properties, and affecting the nutritional value of the proteins. Polyphenol-protein interactions have adverse effects on protein structure, function and nutritional properties, resulting in poor texture and water retention of myofibrillar protein gels and meat products (Wang Shuangxi, 2018, β -cyclodextrin inhibits the effects of EGCG-protein interactions on myofibrillar protein gel properties, university of agriculture and forestry, master's academic paper).
Disclosure of Invention
In order to improve the defects of the texture characteristics such as emulsifying property, gel property and the like of the conventional emulsified sausage and reduce the cooking loss of the emulsified sausage, the invention provides a method for improving the texture characteristics of the emulsified sausage by EGCG-tamarind protein covalent compounding, which adopts the following scheme:
an emulsified sausage with good texture characteristics comprises the following components in parts by weight:
480-520 parts of lean meat, 80-130 parts of fat meat, 28-32 parts of salt, 7-8 parts of sugar, 0.03-0.07 part of nitrite, 0.2-0.3 part of erythorbic acid, 0.15-0.25 part of composite phosphate, 40-60 parts of modified starch, 270-330 parts of ice water, 5-25 parts of EGCG-tamarind kernel protein compound and 2-4 parts of flaxseed gum;
the preparation method of the EGCG-tamarind kernel protein compound comprises the following steps:
preparing 0.5wt% tamarind kernel protein solution, adjusting pH to 9.0, and stirring overnight for use; preparing an EGCG solution with the concentration of 1mg/mL, adding the obtained EGCG solution into the prepared tamarind kernel protein solution, uniformly mixing, and adjusting the pH value to 9.0; continuously stirring at room temperature for 24h, and maintaining the pH value at 9.0 during the reaction; removing free EGCG by dialysis, and lyophilizing to obtain EGCG-tamarind kernel protein complex.
Preferably, the emulsified sausage is composed of the following components in parts by weight:
500 parts of lean meat, 100 parts of fat meat, 30 parts of salt, 7.5 parts of sugar, 0.05 part of nitrite, 0.25 part of erythorbic acid, 0.2 part of composite phosphate, 50 parts of modified starch, 300 parts of ice water, 15 parts of EGCG-tamarind kernel protein complex and 3 parts of flaxseed gum.
Preferably, the boiling loss of the emulsified sausage is less than 8%.
The invention also aims to provide a preparation method of the emulsified sausage, which comprises the following steps:
1) Preparing EGCG-tamarind kernel protein complex: weighing tamarind kernel globulin, dissolving in deionized water to prepare 0.5wt% tamarind kernel protein solution, adjusting pH to 9.0 with 0.5M NaOH, and stirring overnight; weighing EGCG, dissolving in ionized water to prepare 1mg/mL EGCG solution, mixing the prepared tamarind kernel protein solution, and reacting at pH9.0 and room temperature for 24h under stirring; dialyzing with 3500Da dialysis bag to remove free EGCG, and lyophilizing to obtain EGCG-tamarind kernel protein complex;
2) Pickling raw meat: respectively pickling the lean meat and the fat meat trimmed and removed of the fascia;
3) Chopping: chopping and mixing the salted lean meat in the step 2), adding the salted fat meat in the step 2), chopping and mixing, finally adding modified starch, EGCG-tamarind seed kernel protein compound and flaxseed gum, and chopping and mixing continuously adding ice water in each chopping and mixing;
4) Performing clysis: filling the cut and mixed raw materials in the step 3) into casings, and segmenting;
5) And (3) cooking: putting the raw sausage filled in the step 4) into water for cooking, and cooking for 30 minutes when the water temperature reaches 85 ℃;
6) Cooling and packaging: taking out the sausage cooked in the step 5), cooling, and then carrying out vacuum packaging to obtain a finished product.
Preferably, the dialysis in step 1) is a dialysis at 4 ℃ for 48 hours with water change every 6 hours.
Preferably, the pickling treatment in the step 2) is to fully mix and pickle all the lean meat, the sugar, the nitrite, the isoascorbic acid, the compound phosphate and 50% of salt; and mixing all fat meat with 50% of salt for pickling.
Preferably, the chopping in the step 3) is to chop the cured lean meat in the step 2) for 30s at 4-8 ℃, and one third of ice water is added in the chopping process; then adding the cured fat meat in the step 2), chopping for 40s at the temperature of 8-12 ℃, and adding one third of ice water in the chopping process; and finally, adding all EGCG-tamarind kernel protein compound, modified starch and flaxseed gum, chopping for 30s at 4-8 ℃, and adding the last one third of ice water in the chopping process.
More preferably, the chopping speed is 3000r/min during chopping, and the vacuum degree is kept at-0.08 MPa during chopping.
Preferably, the sausage in the step 4) is prepared by pouring the raw materials chopped and mixed in the step 3) into a sausage casing, dividing the raw materials into sections with the length of 12-14 cm, and controlling the filling tightness of the sausage so that the raw materials can be pressed by two fingers to be collided.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the EGCG-tamarind seed protein covalent modification compound is added into the emulsified sausage system, so that the texture characteristics of the emulsified sausage, such as emulsibility, gel property and the like, are obviously improved. Meanwhile, the boiling loss of the emulsified sausage is greatly reduced, the product characteristics of the emulsified sausage are greatly improved, and the technical effect unexpected to those skilled in the art is achieved. The inventor researches and discovers that the covalent compounding of EGCG and tamarind protein does not reduce the self-texture characteristics, but the covalent compounding of EGCG and tamarind protein is used as a quality improvement component to be added into a system of the emulsified sausage, so that the emulsifying gel characteristics of myofibrillar protein are not reduced, but the emulsifying property, the gel property and the water-retaining property of the emulsified sausage are effectively improved, and the technical effect completely exceeds the prior cognition of the EGCG on the protein system.
Detailed Description
In the following description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; the connection may be direct or indirect via an intermediate medium, or the connection may be internal to both components. To those of ordinary skill in the art, the specific meaning of the above-described terms in the present invention can be understood as a specific case.
In addition, in the following description of the present invention, the meaning of "plurality", and "plural" is two or more unless otherwise specified.
The materials, reagents, devices, apparatuses, methods and processes used in the following examples are not specifically described, and are all materials, reagents, devices, apparatuses, methods and processes which are common in the art, and are commercially available to those skilled in the art or can be routinely set up according to specific needs without any creative effort.
The present invention will be further described with reference to the following specific examples, but the present invention is not limited to these examples.
Example 1 preparation of ECGC-tamarind kernel protein Complex
0.25g of tamarind kernel globulin was weighed into 50mL of deionized water, and the solution was adjusted to pH9 with 0.5M NaOH and stirred overnight. 50mg of EGCG was weighed and dissolved in 50mL of deionized water, and then added to the protein solution and mixed. After adjusting the pH to 9 with 0.5M NaOH, stirring was continued for 24h in an open environment at room temperature, during which time the pH in the solution was maintained at 9 with 0.5M NaOH. To remove free EGCG, the complex solution was dialyzed using 3500Da dialysis bags at 4 ℃ for 48h, changing water every 6 hours. Finally, a tamarind kernel globulin-EGCG covalent complex sample is obtained through freeze drying.
Example 2
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 5g of EGCG-tamarind kernel protein prepared in example 1 and 3g of flaxseed gum, chopping and mixing at 4-8 ℃ for 30sec, and continuously adding 100g of ice water during the chopping and mixing process of adding the auxiliary material; in the whole process, the rotating speed of the chopper mixer is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during chopping; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Example 3
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 10g of EGCG-tamarind kernel protein prepared in example 1 and 3g of flaxseed gum, chopping and mixing at 4-8 ℃ for 30sec, and continuously adding 100g of ice water during the chopping and mixing process of adding the auxiliary material; in the whole process, the rotating speed of the chopper mixer is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during chopping; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Example 4
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 15g of EGCG-tamarind kernel protein prepared in example 1 and 3g of flaxseed gum, chopping and mixing at 4-8 ℃ for 30sec, and continuously adding 100g of ice water during the chopping and mixing process of adding the auxiliary material; in the whole process, the rotating speed of the cutting and mixing machine is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during cutting and mixing; filling the chopped and mixed minced meat into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Example 5
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid and 0.2g of sodium phosphate complex, adding 15g of salt into 100g of fat meat, and pickling at the temperature of 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 20g of EGCG-tamarind kernel protein prepared in example 1 and 3g of flaxseed gum, chopping and mixing at 4-8 ℃ for 30sec, and continuously adding 100g of ice water during the chopping and mixing process of adding the auxiliary material; in the whole process, the rotating speed of the cutting and mixing machine is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during cutting and mixing; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Example 6
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 25g of EGCG-tamarind kernel protein prepared in example 1 and 3g of flaxseed gum, chopping and mixing at 4-8 ℃ for 30sec, and continuously adding 100g of ice water during the chopping and mixing process of adding the auxiliary material; in the whole process, the rotating speed of the cutting and mixing machine is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during cutting and mixing; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Example 7
In this example, a control test was conducted by referring to the preparation method of example 4, and four sets of control tests were set up, respectively: blank control test group, blank control group I, control group II and control group III. Wherein, the blank control experiment group is prepared without adding EGCG-tamarind kernel protein complex; control group I was prepared by adding an equal amount of EGCG to the complex prepared in example 1; control group II was prepared by adding the same amount of tamarind kernel protein used in the preparation of the complexes of example 1 during the preparation process; control group III was prepared by adding equal amounts of EGCG and tamarind kernel protein to the complexes prepared in example I, but not covalently complexing. The specific process is as follows:
blank control group
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch and 3g of flaxseed gum, chopping and mixing at the temperature of 4-8 ℃, chopping and mixing for 30sec, and continuously adding 100g of ice water in the process of adding the auxiliary material and chopping and mixing; in the whole process, the rotating speed of the chopper mixer is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during chopping; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Control group I
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 15g of tamarind kernel protein and 3g of flaxseed gum, chopping and mixing at the temperature of 4-8 ℃, chopping and mixing for 30sec, and continuously adding 100g of ice water in the process of adding the auxiliary material and chopping and mixing; in the whole process, the rotating speed of the chopper mixer is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during chopping; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Control group II
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 15g of EGCG and 3g of flaxseed gum, chopping and mixing at the temperature of 4-8 ℃, chopping and mixing for 30sec, and continuously adding 100g of ice water in the process of adding the auxiliary material and chopping and mixing; in the whole process, the rotating speed of the chopper mixer is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during chopping; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Control group III
Removing visible fascia from 500g of pork hind leg lean meat, adding 15g of salt, 7.5g of sugar, 0.05g of nitrite, 0.25g of erythorbic acid, 0.2g of composite sodium phosphate and 15g of salt in 100g of fat meat, and pickling at 0-4 ℃ for 12 hours; placing the salted 500g of lean meat into a chopping and mixing machine, chopping and mixing for 30sec, chopping and mixing at the temperature of 4-8 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the lean meat; then adding 100g of fat meat into the chopping and mixing machine, chopping and mixing for 40sec, wherein the chopping and mixing temperature is 8-12 ℃, and continuously adding 100g of ice water in the chopping and mixing process of the fat meat; adding 50g of auxiliary material modified starch, 12.5g of tamarind kernel globulin, 2.5g of EGCG2 and 3g of flaxseed gum, chopping and mixing at the temperature of 4-8 ℃, chopping and mixing for 30sec, and continuously adding 100g of ice water in the process of adding the auxiliary material and chopping and mixing; in the whole process, the rotating speed of the chopper mixer is 3000r/min, and the vacuum pumping is carried out at-0.08 MPa during chopping; filling the chopped and mixed meat paste into sausages, wherein each sausage is about 13cm, and the tightness is preferably that the sausages can be pressed by two fingers to touch each other; cooking the filled sausage at 85 deg.C for 30min; cooling at 0-4 deg.C, and vacuum packaging.
Example 8
1. Water and oil retention
The water and oil retention of the products prepared as described in examples 2-6 and the 4 control groups prepared in example 7 were determined. Water and oil retention are reflected by the rate of cook loss of the meat emulsion and the total expressed juice of the sample. The detection process and results are as follows:
1) Cooking loss rate: the rate of change of mass of the sample before and after cooling of the cook was determined and averaged over 3 replicates.
Cooking loss (%) = mass of each set of samples reduced by cooking process/mass of samples before cooking x 100%
2) Total expressed juice the product was weighed to about 0.3g or sliced 1cm thick, placed on filter paper and held for 5min with 2kg of pressed article, and the rate of change of mass was determined with sample number n =10, as measured by a ta.xt2 type of physical property tester and P/50 probe. The test conditions were as follows: program, hold Until Time; mode, compression; force, 2kg, duration, 300s, speed before measurement 1mm/s, speed in the middle measurement 0.5mm/s, speed after measurement 10mm/s, trigger force 5g.
Total expressed juice (%) = mass before pressing of each group of samples/mass after pressing of each group of samples x 100%
TABLE 1 comparison of cooking losses in different treatment groups
| Treatment of | Cooking loss (%) |
| Blank control group | 8.58％±1.39d |
| Control group I | 7.24％±0.53d |
| Control group II | 8.04％±0.67a |
| Control group III | 7.11％±0.28a |
| Example 2 | 6.51％±1.108a |
| Example 3 | 5.58％±0.65c |
| Example 4 | 4.25％±0.31c |
| Example 5 | 6.50％±0.55bc |
| Example 6 | 6.92±0.01bc |
Table 2 comparison of total expressed juice for different treatments
| Treatment of | Total expressed juice (%) |
| Blank control group | 4.97±0.37a |
| Control group I | 4.35±0.25b |
| Control group II | 4.53±0.32b |
| Control group III | 3.89±0.35d |
| Example 2 | 3.49±0.58b |
| Example 3 | 2.53±0.43d |
| Practice ofExample 4 | 1.98±0.10c |
| Example 5 | 2.87±0.31e |
| Example 6 | 3.22±0.62e |
2. Measurement of Mass-structural Properties
Gel properties were determined for the products prepared as described in examples 2-6 and the 4 control products prepared as described in example 7, using the following procedure and parameters:
sample pretreatment: after the emulsion sausage was peeled off from the casing, it was cut into a 2 cm-long cylinder with parallel knives, the cut surface was flat and vertical, and 8 pieces of each sample were selected for TPA (texture profile analysis) measurement.
The texture parameters were as follows: a P/50 probe is selected for TPA test, and the set parameters are as follows: speed before test: 2mm/sec, test speed: 1mm/sec, speed after test: 1mm/sec, compression ratio of 50%, twice-activation induced force: and 5g, TPA result is analyzed by using stable micro system software.
The results of the gel property measurements are shown in table 3:
TABLE 3 comparison of texture of different treatment groups
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (9)
1. An emulsified sausage with good texture characteristics is characterized by comprising the following components in parts by weight:
480-520 parts of lean meat, 80-130 parts of fat meat, 28-32 parts of salt, 7-8 parts of sugar, 0.03-0.07 part of nitrite, 0.2-0.3 part of erythorbic acid, 0.15-0.25 part of composite phosphate, 40-60 parts of modified starch, 270-330 parts of ice water, 5-25 parts of EGCG-tamarind kernel protein compound and 2-4 parts of flaxseed gum;
the preparation method of the EGCG-tamarind kernel protein compound comprises the following steps:
preparing 0.5wt% tamarind kernel protein solution, adjusting pH to 9.0, and stirring overnight for use; preparing an EGCG solution with the concentration of 1mg/mL, adding the obtained EGCG solution into the prepared tamarind kernel protein solution, uniformly mixing, and adjusting the pH value to 9.0; continuously stirring at room temperature for 24h, and maintaining the pH value at 9.0 during the reaction; removing free EGCG by dialysis, and lyophilizing to obtain EGCG-tamarind kernel protein complex.
2. The emulsified sausage with good texture characteristics as claimed in claim 1, wherein the emulsified sausage is composed of the following components in parts by weight:
500 parts of lean meat, 100 parts of fat meat, 30 parts of salt, 7.5 parts of sugar, 0.05 part of nitrite, 0.25 part of erythorbic acid, 0.2 part of composite phosphate, 50 parts of modified starch, 300 parts of ice water, 15 parts of EGCG-tamarind kernel protein complex and 3 parts of flaxseed gum.
3. The emulsified sausage according to any one of claims 1 to 2, wherein the boiling loss of the emulsified sausage is less than 8%.
4. A method for preparing an emulsified sausage as claimed in any one of claims 1-2, which comprises the following steps:
1) Preparation of EGCG-tamarind kernel protein Complex: weighing tamarind kernel globulin, dissolving in deionized water to prepare 0.5wt% tamarind kernel protein solution, adjusting pH to 9.0 with 0.5M NaOH, and stirring overnight; weighing EGCG, dissolving in ionized water to prepare 1mg/mL EGCG solution, mixing the prepared tamarind kernel protein solution, and reacting at pH9.0 and room temperature for 24h under stirring; dialyzing with 3500Da dialysis bag to remove free EGCG, and lyophilizing to obtain EGCG-tamarind kernel protein complex;
2) Pickling raw meat: respectively pickling the lean meat and the fat meat trimmed and removed of the fascia;
3) Chopping: chopping and mixing the salted lean meat in the step 2), adding the salted fat meat in the step 2), chopping and mixing, finally adding modified starch, EGCG-tamarind seed kernel protein compound and flaxseed gum, and chopping and mixing continuously adding ice water in each chopping and mixing;
4) Performing clysis: filling the cut and mixed raw materials in the step 3) into casings, and segmenting;
5) And (3) cooking: putting the raw sausage filled in the step 4) into water for cooking, and cooking for 30 minutes when the water temperature reaches 85 ℃;
6) Cooling and packaging: taking out the sausage cooked in the step 5), cooling, and then carrying out vacuum packaging to obtain a finished product.
5. The method of claim 4, wherein the dialysis in step 1) is performed at 4 ℃ for 48 hours, and the water is changed every 6 hours.
6. The preparation method according to claim 4, wherein the curing treatment in step 2) is to fully mix and cure all of the lean meat, the sugar, the nitrite, the erythorbic acid, the composite phosphate and 50% of the salt; and mixing all fat meat with 50% of salt for pickling.
7. The preparation method as claimed in claim 4, wherein the chopping in step 3) is to chop the cured lean meat in step 2) at 4-8 ℃ for 30s, and one third of ice water is added in the chopping process; then adding the cured fat meat in the step 2), chopping for 40s at the temperature of 8-12 ℃, and adding one third of ice water in the chopping process; and finally, adding all EGCG-tamarind kernel protein compound, modified starch and flaxseed gum, chopping for 30s at 4-8 ℃, and adding the last one third of ice water in the chopping process.
8. The process of claim 7, wherein the chopping speed during chopping is 3000r/min and the vacuum during chopping is maintained at-0.08 MPa.
9. The preparation method according to claim 4, wherein the sausage in step 4) is prepared by filling the cut and mixed raw materials in step 3) into sausage casings, dividing the sausage casings into sections of 12-14 cm, and controlling the filling tightness of the sausage so that the sausage casings can be pressed by two fingers to touch each other.
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| 罗望子种仁球蛋白-EGCG 共价复合物的制备及其在乳化香肠中的应用;杨杨等;《食品科学》;20220715;第1-12页 * |
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