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Preparation method of animal and plant protein cross-linked recombinant gel sauce

A production method and technology of animal protein, applied in the field of food processing, can solve problems such as co-gel inconformity, unsafe food, inedibility, etc., and achieve the effects of easy digestion and absorption, long-term preservation, and comprehensive and balanced nutrition

Inactive Publication Date: 2018-06-19
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the prepared co-gel is unsafe as human food, and even inedible. The reason is that the protected yak meat myofibrillar protein used in this article uses inedible chemical raw materials to prepare yak meat myofibrillar protein , the co-gel made does not meet the "National Food Safety Standard Food Additive Use Standard" GB 2760-2014
These patents only involve the processing of oil residues extracted from meat or plant raw materials, and do not involve how to use biological enzymes to safely extract edible protein, concentrate the extracted animal meat protein, perform plastein reaction, and extract with plant Protein mixing, using transglutaminase for texture recombination to form colloidal sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Example 1. Method for making animal and plant protein cross-linked recombinant gel sauce with pork, chicken and soybean protein isolate powder

[0058] The production method of animal and vegetable protein cross-linking recombinant gel paste with pork, chicken and soybean protein isolate powder includes the following steps:

[0059] (1) Add hydrolase to raw meat to prepare protein peptide solution

[0060] Mince 50.0 grams of pork and 50.0 grams of chicken, add 3 times the volume of water for homogenization, add 0.01-0.02 grams of papain to 1.0 grams of meat after homogenization, adjust the pH value to 6.0, temperature 60 ℃, enzymatic hydrolysis time 2-4h; after enzymolysis, add 20-80 grams of water to homogenize, filter, take the filtrate for later use, and obtain an enzymolyzed animal protein peptide solution;

[0061] (2) Plastein reaction and addition of essential amino acids

[0062] Concentrate the enzymolyzed animal protein peptide solution until the solid cont...

Embodiment 2

[0071] Embodiment 2, using fish meat, shrimp meat and peanut protein isolate powder, carry out the animal and vegetable protein cross-linked recombinant gel sauce preparation method with enzymatic hydrolysis into short peptide steps

[0072] The method for making animal and plant protein cross-linked recombinant gel sauce with fish meat, shrimp meat and peanut protein isolate powder comprises the following steps:

[0073] (1) Add hydrolase to raw meat to prepare protein peptide solution

[0074] Mince 50.0 grams of fish meat and 50.0 grams of shrimp meat, add 3 times the volume of water to homogenize, add 0.01-0.02 grams of papain to 1.0 grams of meat after homogenization, adjust the pH value to 6.0, temperature 60 ℃, enzymatic hydrolysis Time 2-4h; after enzymolysis, add 20-80 grams of water to homogenize, filter, take the filtrate for later use, and obtain an enzymolyzed animal protein peptide solution;

[0075] (2) Plastein reaction and addition of essential amino acids

...

Embodiment 3

[0087] Embodiment 3, use yak meat and peanut protein isolate powder, carry out the animal and vegetable protein cross-linking recombinant gel sauce preparation method with enzymatic hydrolysis into short peptide step

[0088] The method for making animal and vegetable protein cross-linking recombinant gel paste with yak meat and peanut protein isolate powder comprises the following steps:

[0089] (1) Add hydrolase to raw meat to prepare protein peptide solution

[0090] Mince 100.0 grams of yak meat and add 3 times the volume of water for homogenization. After homogenization, add 0.01-0.02 grams of papain to 1.0 grams of meat, adjust the pH value to 6.0, the temperature is 60 ° C, and the enzymatic hydrolysis time is 2-4 hours. ; After enzymolysis, add 20-80 grams of water to homogenize and filter, take the filtrate for subsequent use, and obtain the animal protein peptide solution of enzymolysis;

[0091] (2) Plastein reaction and addition of essential amino acids

[0092]...

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PUM

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Abstract

The method for making animal and plant protein cross-linked recombined gel sauce relates to a method for making high-protein meat sauce by cross-linking and recombining animal protein and plant protein. It includes the following steps: (1) Prepare protein peptide solution with meat and papain, (2) Concentrate the protein solution to a solid concentration of 30‑50%, perform Plastein reaction to synthesize new protein peptides, (3) Add transglutamate Refining treatment with amidase and auxiliary materials, (4) recombining plant protein and animal protein peptides with transglutaminase to obtain co-gel, (5) sterilization to obtain finished products. The present invention can enzymatically hydrolyze a variety of raw animal meat with papain at the same time, and can add amino acids to make the product contain nutrients of various animal raw meats and increase exogenous amino acids, and add vegetable protein to make the product Become a complex protein nutrition gel paste.

Description

technical field [0001] The invention relates to a method for processing cooked meat products, in particular to a method for preparing high-protein meat sauce through cross-linking and recombination of animal protein and vegetable protein, and belongs to the field of food processing. Background technique [0002] "Food Science" 2015, Vol.36, No.14 "Optimization of Co-gelling Conditions of Yak Myofibrillar Protein and Heat-Modified Soy Protein Isolate" reported by Kong Hangru, Tang Shanhu, etc., this study uses inorganic chemical raw materials to extract Yak myofibrillar proteinisolate (MPI) and heat-modified soybean protein isolate (SPI) were used as raw materials to study the volume ratio of SPI-MPI solution, SPI heat modification temperature, ionic strength and transglutaminase ( Effects of TGase) dosage on cogel hardness, elasticity and water holding capacity. The disadvantage is: the prepared co-gel is not safe for human food, even inedible, because the protected yak mea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L13/40A23L17/00
Inventor 唐善虎王柳
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES