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Emulsion type sausage containing enzymatic modified soybean protein isolate and preparation method thereof

A technology for soybean protein isolate and emulsified sausage, which is applied to the field of emulsified sausage containing enzymatically modified soybean protein isolate and its preparation, and can solve the problems of adverse effects on the texture properties of emulsified sausage gels, adverse effects on emulsification stability of emulsified sausages and the like , to achieve the effect of improving nutritional structure and overall quality, reducing cooking loss rate, and improving emulsification stability

Inactive Publication Date: 2017-01-25
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because if the strong gelling protein is adsorbed to the surface of the fat particles during chopping and emulsification, it will adversely affect the emulsion stability of the emulsified intestine; on the other hand, if the highly emulsifying protein becomes the gel network structure of the emulsified intestine matrix, it will adversely affect the textural properties of the emulsified enterogel

Method used

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  • Emulsion type sausage containing enzymatic modified soybean protein isolate and preparation method thereof
  • Emulsion type sausage containing enzymatic modified soybean protein isolate and preparation method thereof
  • Emulsion type sausage containing enzymatic modified soybean protein isolate and preparation method thereof

Examples

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Effect test

Embodiment 1

[0043] Select 250g of fresh lean pork meat and 100g of pig back fat that have passed the sanitary supervision and quarantine, remove the broken bones, tendons, tendons and connective tissue membranes from the lean meat, and cut the lean pork and pig back fat into 1cm 3 About small pieces, mix 6 grams of salt with pork, marinate at 4°C for 16 hours, and then mince with a meat grinder. Mix 25g of high emulsifying enzymatic soy protein isolate, 80g of water, and 20g of ice in a chopping machine, add minced pork, chop and mix at high speed for 6 minutes (cutting speed 3000rpm), and keep emulsification at any time during the chopping process Body temperature ≤ 10 ℃. Then add 30g strong gelling enzyme cross-linked soy protein isolate, 3g sodium tripolyphosphate and 2g sodium pyrophosphate, chop and mix at low speed for 2min (cut and mix speed 600rpm), then add 100g cornstarch, 15g monosodium glutamate, 5g white pepper Flour, 0.3g isoascorbic acid, 80g water and 20g ice, chop and mi...

Embodiment 2

[0053] Select 500g of fresh lean pork meat and 300g of pig back fat that have passed the sanitary supervision and quarantine, remove the broken bones, tendons, tendons and connective tissue membranes from the lean meat, and cut the lean pork and pig back fat into 1cm 3 About small pieces, mix 12 grams of salt with pork evenly, marinate at 4°C for 24 hours, and then mince them with a meat grinder. Mix 55g of highly emulsifying enzymatic soy protein isolate, 160g of water, and 40g of ice in a chopping machine, add minced pork, chop and mix at high speed for 8 minutes (cutting speed 3200rpm), and keep emulsification at any time during the chopping process Body temperature ≤ 10 ℃. Then add 60g strong gelling enzyme cross-linked soy protein isolate, 6g sodium tripolyphosphate and 4g sodium pyrophosphate, chop and mix at a low speed for 3min (cut and mix speed 600rpm), then add 180g cornstarch, 25g monosodium glutamate, 12g white pepper Flour, 0.6g isoascorbic acid, 160g water and ...

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Abstract

The invention provides an emulsion type sausage containing enzymatic modified soybean protein isolate and a preparation method thereof. The preparation method comprises the following steps: carrying out pretreatment on soybean protein isolate by adopting micro-jet high-pressure homogenization so as to increase enzymatic cross-linking / hydrolytic sensitivity thereof, and controlling enzymatic modification on the soybean protein isolate by adopting protein cross-linking enzyme / hydrolase, thus obtaining high-emulsibility enzymatic soybean protein isolate and strong-gelation enzymatic cross-linking soybean protein isolate; then mixing the high-emulsibility enzymatic soybean protein isolate with minced pork so as to enhance emulsion property of meat paste, and carrying out high-speed chopping emulsion (the chopping speed is 2800 to 3500rpm (Revolutions Per Minute)), thus preparing emulsifying bodies of which the average grain diameter of lipomicron is less than or equal to 50 mu m; then carrying out low-speed chopping (the chopping speed is 600 to 800 rpm) and mixing on the strong-gelation enzymatic cross-linking soybean protein isolate, the emulsifying bodies and other auxiliary materials, thus enhancing the gelation property of stuffing of the emulsion type sausage. According to the preparation method provided by the invention, the problems of water exudation, oil exudation, poor texture and the like after the emulsion type sausage is boiled by heating or squeezed can be obviously improved, and the whole quality of the emulsion type sausage is greatly increased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an emulsified sausage containing enzyme-modified soybean protein isolate and a preparation method thereof. Background technique [0002] my country is the world's largest meat producer, but the total amount of deep-processed meat products only accounts for 4% of the total meat, while developed countries account for 40-50%, so there is great potential for development. Emulsified sausage has a fresh taste, is easy to carry, and is easy to eat. It is very in line with the requirements of modern society for food. It has a strong development momentum, and its output continues to increase. The future market space is huge. The introduction of emulsified sausages with high quality and comprehensive nutritional value caters to the needs of the market and has broad market prospects. Soybean protein is a large and high-quality plant protein resource in China, with low cost and high nutrition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/60A23J3/16A23J3/34
CPCA23J3/16A23J3/34A23V2002/00A23V2250/5488
Inventor 陈林陈建设陈光振于泓鹏
Owner GUANGDONG UNIV OF TECH
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